Dry-Aged Smash Burger


Chef Tom takes the classic Oklahoma onion smash burger to the next level, working 110-day dry-aged prime ribeye into the mix for a truly elevated Dry-Aged Smash Burger cooked on the griddle inside the Yoder Smokers YS640s Pellet Grill!

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/dry-aged-smash-burger)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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21 replies
  1. Ray Cannrc
    Ray Cannrc says:

    Another great recipe and I plan to make these this weekend. toasting of the bun I think keeps it from becoming a steamy mush bun. Looking forward to this one for sure.

  2. bigfoot286
    bigfoot286 says:

    This looks amazing, and I’m gonna have to try it soon. I feel I have reached the pinnacle of the standard smash burger and have wanted to try an upgraded version and this looks like a great place to start. Question about the roasted garlic, when ever I’ve done it I peel prior to cooking, is there any benefit to not doing that like you did here?


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