When a bass fishing legend like Kevin Vandam rolls into the Meat Church kitchen, you don’t mess around. You go straight to a certified banger. Today we’re tackling Sean Brock’s famous crust burger on the brand new Traeger Flatrock Griddle. We start by smashing and griddling potato buns on both sides until golden, then letting them cool so they hold up to the madness that’s coming. Next, we take ground beef and smash it directly onto a bed of razor thinly sliced onions. The onions caramelize into the meat while that crust builds hard and fast. Flip it, top it with cheese and let it go until the cheese is melted and crispy. Then stack it double like a proper American should. Then we bring it home with Sean’s signature fancy sauce and build one of the juiciest burgers you’ve ever seen. Crispy edges, soft buttery buns, gooey cheese, and that onion-beef combo that hits different!
Ingredients
- 4 potato hamburger buns
- 1 lb 80/20 ground beef
- Meat Church Blanco to taste
- 1 red onion, sliced razor thin
- 8 slices cheddar cheese
- 1/2 c mayo
- 3T ketchup
- 1 T Texas Pete’s hot sauce
- 1/2 T fish sauce
Cooking
Heat a griddle to medium heat. We used the new Traeger Irontop. Swipe mayo over the top of the buns and place on the griddle. Cook the buns until golden brown and smash them flat with a spatula.
Form 2 oz balls of ground beef. In this video we made doubles, so you will need 2 patties per burger.
Increase the heat to high and place down a few piles of onions, one for each patty. Place your balls of meat on top of the onion and smash until thin with a burger press and wax paper. Season with Blanco.
Once patties are mostly cooked through and you can see that a crust has formed, flip the burgers and top with cheese to melt.
Once cheese is melted remove burgers from the grill and place two patties on top of each bottom bun. The inside of the bun will be on the outside for this burger.
For the “Fancy” sauce
In a bowl, add the mayonnaise, ketchup, fish sauce, hot sauce, and a little Blanco. Stir to combine.
Serving
Add a spoonful of the Fancy sauce on top of the patty and add your top bun.
Serve and enjoy!
