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Elvis Smash Burger
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Elvis Smash Burger

Newsflash, it’s now June. June means summer, and summer means burgers! Today we’re coming at you with a new Elvis Smash Burger recipe!
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 2-3 lbs of Brisket Flat cubed
  • 2 tsp of Kosher Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder


  • 2 Bananas sliced
  • 2 tbsp of Brown Sugar
  • 2 tbsp of Butter


  • 8-10 Bacon Slices cut in half
  • 1.5 cups of Peanut Butter
  • 2 tbsp of Red Pepper Jelly
  • 3-4 Burger Buns


  • (If grinding your own meat, start here): Cube up your brisket flat and then place in a bowl into the freezer for 15 minutes. Keep your meat cold as much as possible in order to prevent contamination. Set up your meat grinder to a medium size grind, and when ready, pull the brisket out of the freezer. It should be cold and firm, but not frozen. If it is frozen, then let it thaw till it is firm.
  • Add your meat to the grinder hopper and carefully push it in. Place a cold bowl at the end of the grinder for the meat to fall into. Once the meat is ground, throw it back into the grinder for a second grind. This will help to get it finer and less gritty. Once it is ground the second time, place the meat in a bowl and add to your freezer for 20 minutes.
  • (If you are not grinding your meat, start here): Pull the ground meat out of the fridge and let thaw for a minute if needed. Grab a handful of meat (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you're out of meat. Place back in the fridge until ready to use.
  • Preheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or plancha over the fire about 2 minutes before cooking.
  • First, caramelize your bananas by adding some butter, the sliced bananas and brown sugar. Let them cook for 1-2 minutes until browned, then pull off and place on a piece of waxed paper or non-stick foil. Clean off your skillet and add it back to the fire. Next, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside.
  • Add the ground meat balls to the skillet then season with salt, pepper and garlic powder. As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. When burgers are done, pull off and rest. Next, add your burger buns and let crisp up for 1 minute. Once done, pull off and set aside.
  • Now let’s start building the burger. Add the red pepper jelly to the base burger bun and then add a single topped with a dollop of peanut butter and 2 slices of bacon. Add another burger layer, if you like, with another dollop of peanut butter and bacon. Top with the caramelized bananas. Repeat for the rest of the burgers. Serve and enjoy!