The Ultimate
Outdoor Smash Burger
There is nothing quite like the sizzle of a burger hitting a scorching-hot enameled surface in the open air. Designed for the high-retention heat of the Ringg Enameled Pan and the Ringg Outdoor Burner.
Method
Prepare the Sauce
In a small bowl, combine mayonnaise, mustard, ketchup, relish, and smoked paprika. Stir until smooth. Refrigerate until needed.
Shape the Patties
Divide the beef into 4 equal loose balls (175g each). Do not overwork the meat—loose patties produce lacier, crispier edges. Season lightly on the outside.
Heat & Oil
Ignite the Ringg burner to high. Place the Ringg pan on top and preheat for 3-4 minutes until lightly smoking. Add oil and swirl to coat.
Smash & Sear
Place a beef ball on the enamel. Immediately press firmly with a metal spatula for 10 seconds (1cm thick). Scatter diced onions on top. Cook undisturbed for 2-3 minutes.
Flip & Melt
Flip with a firm scrape. Lay cheese on each patty and cook for 1 minute until melted. Remove and rest on a warm plate.
Toast & Assemble
Toast buns in the residual fat for 30-45 seconds. Spread generous sauce on both buns. Layer: Lettuce, tomato, pickle, patty, and top bun. Serve immediately.
Tips & Variations
Double Smash
For a double patty, use two 90g balls per burger and stack with cheese between layers.
Temp Control
The Ringg's adjustable flame lets you dial down between batches to prevent burning residual fats.
Pan Care
Allow the pan to cool before washing. Use warm soapy water; avoid metal scourers on enamel.
Mushroom & Swiss
Swap cheddar for Swiss cheese and top with sautéed mushrooms cooked in the same pan.
