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Grilled Double Smashed Burger And Spiced Cuba Libre

Captain Morgan brand logo

Presented by

Ingredients

for 4 servings

  • nonstick cooking spray, for greasing

Spiced Cuba Libre

  • 4 cups ice (560 g)
  • 6 oz Captain Morgan® Original Spiced Rum (170 g)
  • 16 oz cola (450 g)
  • 1 lime, cut into 4 wheels

Charred Scallion Aioli

  • 2 bunches scallion, green and white parts separated
  • ¾ teaspoon kosher salt, divided
  • ½ tablespoon unsalted butter
  • 1 tablespoon garlic, minced
  • 1 cup mayonnaise (240 g)
  • 1 tablespoon lemon juice
  • ¼ teaspoon black pepper

Grilled Double Smash Burgers

  • 4 potato rolls
  • 24 oz ground beef (675 g), rolled into 8 (3-ounce) balls
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 slices pepper jack cheese
  • 8 Boston bibb letuce leaves, washed
  • 8 slices vine ripe tomato
  • ½ cup bread and butter pickles (75 g)

Special Equipment

  • 4 skewers, 8 in (17 cm)

Nutrition Info

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    Calories 1183
    Fat 89g
    Carbs 29g
    Fiber 2g
    Sugar 7g
    Protein 61g

Estimated values based on one serving size.

Preparation

  1. Fill 4 rocks glasses with ice.
  2. Pour 1½ ounces (50 ml) of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
  3. Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
  4. Place a griddle pan (or cast iron pan) on the grill grates. Light the grill and set to high heat. Close the top of the lid and let the grill heat up with the griddle pan on it for 10–15 minutes.
  5. Make the charred scallion aioli: Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray. Place the white parts of the scallions on the pan and sprinkle with ¼ teaspoon kosher salt. Grill for 5 minutes, then flip and add the butter. Cook for 5–8 minutes more, flipping if necessary, until the scallions are well charred. Remove from the griddle and let cool.
  6. Thinly slice scallion greens and add ⅓ cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining ½ teaspoon salt, and the pepper.
  7. Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
  8. Make the smash burgers: Return the griddle to high heat and grease with nonstick spray.
  9. Cut the potato rolls in half. Place the halves on the griddle and cook for 2–3 minutes, or until golden brown. Remove from the pan and set aside.
  10. Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
  11. Season each beef portion with the salt and pepper. Place half of the beef on the griddle, spacing well. Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure. Cook for 3–5 minutes, or until a nice brown crust forms. Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts. Transfer to a plate and repeat with the remaining burgers and cheese.
  12. Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using. Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun. Insert a skewer in each burger to hold everything together.
  13. Enjoy!

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