Smash Burger

Ingredients

Instructions

1. 1

   Preheat a heavy cast-iron pan or griddle over high heat for 3-4 minutes until very hot. Meanwhile, divide the beef mince into 4 loose balls of 75 g each without compacting them; keeping them loosely packed helps create craggy browned edges. Mix the special sauce in a small bowl by stirring together mayonnaise, ketchup, mustard, and pickle brine until smooth.

2. 2

   Split the brioche buns. Butter the cut sides lightly. Toast them in the hot pan for 30-60 seconds until golden, then set aside. A quick toast keeps the buns from turning soggy once sauced.

3. 3

   Place 2 beef balls onto the dry hot pan, leaving space between them. Immediately smash each one very thin with a sturdy spatula or burger press. Season with half the salt and pepper. Cook for about 1 1/2 minutes until the edges are deeply browned and the surface looks mostly dry.

4. 4

   Scrape firmly underneath each patty to release the crust, flip, then top each with 1 slice of American cheese. Cook for 30-45 seconds more until the cheese melts and the beef is just cooked through. Repeat with the remaining 2 beef balls, using the rest of the salt, pepper, and 2 cheese slices.

5. 5

   Assemble the burgers: spread the bottom buns with the special sauce, add a little yellow mustard, then layer on the sliced onion and pickles. Stack 2 cheese-topped patties on each bun and close with the top buns. Serve immediately while the edges are crisp.

Nutrition per serving

Notes

• •For the best crust, the pan must be very hot and the beef should go in cold.
• •Use 20% fat beef mince; leaner mince will not brown as well or stay as juicy.
• •If you have parchment paper, place a small piece over the beef before smashing to prevent sticking to the spatula.
• •Serve with fries, potato chips, or a simple slaw for a classic diner-style meal.

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