Smash Burgers
For years we made burgers with onions, breadcrumbs, mustard, cumin… They were good. Then we saw someone make a Smash burger and had to try it. OMG, they’re the best burgers yet.
Try them before you decide these are just a fad and no different from any other burger. You’ll be happy you did, and it will save you a stack of time.
The most important thing here is to make sure your mince has a good amount of fat, at least 15%. Go see your butcher and get some aged beef mince, you won’t regret it.
Cooking surfaces
BBQ Temperature
Ingredients
For the burger
- 500g beef mince, I use mince with 15% or more fat, it’s got flavour
- Maldon salt
Other ingrdients
- 4 x Brioche rolls
- Gem lettuce leaves
- Mayo
- Ketchup
- Pickles
- Plastic burger cheese
Method
To make the burgers
- Split your 500g of mince into four and roll into balls.
- Setup your Egg for a direct cook at 250°C with a cast iron pan or plancha as your cooking surface.
- Place the balls into or onto your surface and use the burger press to squish them until they are just over 1/2 cm thick.
- Cook for about 2-3 minutes until a crust has formed, and then flip.
- Cook for another 2 minutes and then serve.
To assemble your burger
- Cut your roll and put a good dollop of mayo on the bottom of the bun.
- Add a gem lettuce leaf.
- Pop on the burger.
- Add you other toppings.
- Close your bun.
Yes, it is really as simple as that.