Double smashburger

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place the cast iron grill and the smooth surface of the cast iron and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
Form uniform meat balls of ~ 150 g. and place on a hot baking surface and press firmly with a cast iron grill press.
Bake for about 2 minutes. on each side. Turn over, place the cheese on the toasted side to melt.
Heat the buns on the grill so that they hold the juicy ingredients well and do not lose shape. Form the burger as follows: place the arugula on the bun, the pickled blue onions, the srirach sauce, the meat scoop, the second scoop, the cucumber, and the mayonnaise to be spread on the top bun, i. the inside of the roof.
Delicious!

INGREDIENTS

4 pcs. brioche buns
Poppamies Sriracha dip’o
1.2 kg Angus beef mince
8 slices cheddar cheese
pickled blue onions
pickles
mayonnaise
rucola
teaspoon salt
half a teaspoon of pepper