For this cook, I experimented with three different seasonings: Garam Masala(nowadays available in most grocery stores) vs Tikka Shan Masala (available on Amazon if access to Indian/Pakistani grocery stores is limited) vs Seekh Kabob Shan Masala (also available on Amazon). When making smashburgers, the seasoning is added during the cook, not beforehand. So it becomes easy to experiment.

All three made tasty burgers, although there was one clear winner:  Seekh Kabab. The bold seekh kabab flavor melded well with the smokiness from charcoal and the beefiness of the thick patties. Garam masala didn’t add much flavor – kids called it “plain.” Tikka was also quite tasty, but not as much as seekh kabab.

Seekh Kabab Smashburger Patties Recipe

Ingredients:

• 80/20 Ground Beef (any less fat and the burger won’t be as juicy)
• Seasoning of your choice – I recommend the Seekh Kabab Shan Masala (available on Amazon). If using garam masala, make sure to add salt and pepper.
• Cheese (optional) – I prefer sharp chedder
• Onions (optional) – chopped into small-to-medium size pieces

Equipment 

• Cast iron skillet/griddle (I used the Big Green Egg Half-Moon Plancha Griddle, purchased from Ceramic Grill Store)
• Heavy-duty Spatula or Press (or anything that will flatten out the burgers)

Directions:

1. Prepare the grill and let it heat up to 400-500 degrees (medium-high heat). Put  the skillet/griddle in the grill and let it heat up with the grill.
2. Form the ground beef into spheres. I like to make them quite large – probably 6-8 oz.
3. Place meat on the skillet/griddle for about 30 seconds.

   

4. Smash the burger. If adding the onions, smash half-way, then sprinkle onions on top and smash again; this will press the onions into the patty.

   

   

5. Sprinkle on seasoning. Be liberal with the seasoning since only the outside patty surface gets exposed

   

6. Cook for about 2-3 minutes, flip, and season this side
7. Cook for 2-3 minutes

   

8. (optional) I flip again, put cheese on top and close the grill for 30 seconds to let the cheese melt. I also seasoned the cheese to get more flavor in.