With Falcon Fries
by Andrea Alden
season patties with salt & pepper
2 lbs. medium
- salt and pepper
- 6 buns for
serving, preferably egg or potato buns
- ¼ cup butter
- your favorite condiments like bacon, cheese,
lettuce, onion, ketchup, mustard, etc.
Replace your cooking grids with the Cast-Iron Plancha, or place the grill-top Plancha on the cooking grids. Light the grill and preheat to high – around 500+°F using the burners directly below the Plancha.
Divide the ground beef into six servings of 1/3 lbs. Create a loose ball, then squish flat. You are aiming for a thin burger patty that is loosely packed. Butter the buns on the inside.
Once the Plancha is hot, melt 1 tbsp. of the butter, then lay down the burgers to cook. Use your spatula to flatten the patty further; you want maximum surface area. Generally we don’t recommend doing this, however, because the burgers are on a solid surface, any juices will remain with the meat. Season the burgers to taste with salt and pepper.
Flip the burgers after about 3 minutes, once the first side has become crispy. Cook an additional 3 minutes. Once all burgers are done, move them to the “off” side of the grill to stay warm, while you fry the buns. Place the buns directly on the hot Plancha until they are crispy and golden, about 2 minutes.
Dress the burgers simply with your favorite condiments, and don’t forget to serve them with some Falcon Fries – also known as poutine.
serve with your favorite condiments
Don't forget the Falcon Fries
Who you calling scruffy looking?
I put some bacon on my Han Burgers and to be honest, it was a little Chewie. Alright, bad puns aside, these smash-style burgers are simplistic and delightful. The lacy, crispy beef is a complete contrast from our usual big and juicy style burgers. What did you cook for Star Wars Day? Leave a comment and share some photos with us on our social pages like Grills Facebook and Grills Instagram, using the hashtags #StarWarsOnTheBBQ and #NapoleonGrill.
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