Georgian Spiced BBQ Smash Burgers

2 days ago
2 min read

There are burgers, and then there are burgers that people talk about afterwards. The ones with crisp-edged patties, deeply savoury flavour, soft buns, and just enough personality to make them feel different from the usual barbecue lineup. These Georgian-spiced BBQ smash burgers belong very firmly in that second camp.

They are simple enough for everyday cooking, but they bring something far more interesting to the grill thanks to two of the best Georgian seasonings around: Svanetian Salt and Khmeli Suneli.

Together, they make perfect burger seasoning. Svanetian Salt adds savoury punch and aromatic depth. Khmeli Sunelibrings warm, earthy, slightly floral complexity that makes the patties taste fuller and more distinctive. Neither spice needs lots of backup. The burger remains recognisably a burger, but one with much better flavour and a clear point of difference.

Why these two Georgian seasonings work so well in burgers

Burgers need proper seasoning. A plain patty can only take you so far. Svanetian Salt gives the meat an immediate savoury boost and far more character than standard salt. Khmeli Suneli then layers in herbaceous warmth and a subtle earthy depth that makes the burger taste more considered and more complete.

Because both seasonings are dry, they work naturally with mince. They distribute evenly, do not make the patties wet, and develop beautifully as the meat cooks over high heat.

Ingredients

500 g beef mince, 15 to 20% fat
1 tsp Happy Adjika Svanetian Salt
1 tsp Happy Adjika Khmeli Suneli
4 burger buns
4 slices cheese, optional
1 red onion, finely sliced
2 tomatoes, sliced
Lettuce or shredded cabbage
4 tbsp mayonnaise or burger sauce

Method

In a bowl, combine the beef mince with Svanetian Salt and Khmeli Suneli. Mix lightly, just enough to distribute the seasoning.

Divide into 4 equal balls.

Heat a BBQ plate or cast-iron pan until very hot. Place the mince balls on the surface and smash them flat with a spatula or burger press. Cook for 2 to 3 minutes until deeply browned and crisp at the edges, then flip and cook for another 1 to 2 minutes. Add cheese if using.

Toast the buns on the grill.

Build the burgers with adjika mayonnaise (get the recipe here) or burger sauce, lettuce, tomato, red onion, and the hot patties. Serve immediately.

Keep the toppings simple

Because the seasoning in the burger is doing so much good work, this is a case where simple toppings are best. Crisp lettuce, tomato, onion, and a soft bun are all you really need. If you want to take it a step further, a quick yogurt slaw or a spoonful of adjika mayo would be excellent, but the burger absolutely stands on its own.