Homemade Smoked Chili Smash Burger | Best Smash Burger Recipe

Homemade Smoked Chili Smash Burger | Best Smash Burger Recipe | Chili On Smash Burger

Full Recipe Here:

INGREDIENTS
For the Chili
1 kg beef mince (80/20 blend)
1 large brown onion, diced
4 long red chilies, diced
4 long green chilies, diced
1 tbsp minced garlic
1 tbsp olive oil
1 × 400 g can chopped tomatoes
1 × 400 g can tomato purée
1 × 400 g can beans (four-bean mix or kidney beans)
2 tbsp cocoa powder
2 tsp chili powder
½ tbsp chili flakes
1 litre beef stock
1 can stout
Salt and pepper, to taste

For the Smash Burgers
4 × 100 g beef balls (high-fat mince)
Salt and cracked black pepper
4 American cheese slices
4 brioche buns
Butter, for toasting

Optional Toppings
Pickles
Sliced jalapeños
Onion rings
Mayo or chipotle mayo

Fuel
Heat Beads® Coconut Shell Briquettes (blue bag) for chili
Heat Beads® Lump Charcoal (grey bag) for smash burgers
Cast iron pan for chili
Flat top or cast iron griddle for burgers

METHOD
Prep Time: 20 minutes | BBQ Time: ~2 hours for chili + 15 minutes for burgers | Total Time: ~2.5 hours

Prepare the BBQ for Chili
Light Heat Beads® Coconut Shell Briquettes and fill two baskets for direct cooking. Place a cast iron pan over the coals and preheat with olive oil.

Cook the Chili Base
Add diced onion and cook until soft and translucent. Add the red and green chilies and sauté until fragrant. Stir in the garlic, then add the beef mince. Brown thoroughly, breaking it into small pieces.

Build the Chili
Mix in chopped tomatoes, tomato purée, and beans. Stir to combine. Add cocoa powder, chili powder, and chili flakes. Pour in 1 cup of beef stock and stir.

Simmer Low and Slow
Move the charcoal baskets to the sides for indirect cooking. Place the pan in the centre of the grill. Close the bottom vent halfway, top vent fully open. Simmer gently, topping with beef stock in small amounts as it evaporates.

Add the Stout
After 45 minutes, pour in the stout. Continue simmering for about 1.5 hours until rich, thick, and bubbling.
Season and Hold

Taste and season with salt and pepper. Keep warm for serving or burger build.

Prepare the BBQ for Burgers
Light Heat Beads® Lump Charcoal in the grey bag and set up for direct cooking. Place a flat top or cast iron griddle over the coals and preheat until smoking hot.

Smash the Burgers
Roll beef mince into 100 g balls. Place them on the hot griddle and smash hard with a press to create crispy, caramelised edges. Season with salt and pepper. Flip and immediately top with American cheese.

Toast the Buns
Butter the brioche buns and toast on the BBQ until golden.

Build the Burgers
Place each cheesy smash patty on the bottom bun. Spoon a generous scoop of smoky stout chili over the top. Add your favourite toppings: Pickles, jalapeños, onion rings, or mayo. Cap with the top bun.

Serve
Serve hot, messy, and loaded with flavour. The smoky stout chili takes these smash burgers to the next level.

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