Pepper Punch Smash Burgers

The "Smash" technique creates maximum surface area for a crispy, spicy crust that locks in all the beef juices.

Ingredients

• 1 lb Ground Beef (80/20 fat ratio is best for searing)

• 2 tbsp Blaze Well chili blend

• 4 Brioche Buns (toasted)

• 4 Slices Sharp Cheddar

• 1 tbsp Neutral Oil (like canola or grapeseed)

Instructions

1. Form the Balls: Roll the beef into 4 loose balls (about 4oz each). Do not flatten them yet.

2. Heat the Surface: Place a cast-iron griddle or large skillet directly on the grill grates. Pre-heat until it’s smoking hot.

3. The Smash: Lightly oil the griddle. Place a beef ball down and immediately press it flat with a heavy spatula (or a grill press) until it's about 1/2 inch thick.

4. Season Heavily: While the bottom sears, generously coat the raw top side with Blaze Well.

5. Flip & Melt: After 2 minutes, flip the patty. The spicy side is now hitting the heat, creating a "chili crust." Add cheese immediately.

6. Serve: Once the cheese is melted (about 1 minute), slide the patty onto a toasted bun.