SMASH BURGER & ONION RINGS

Smashing the burger results in a caramelised sear on the outside of the meat, which locks in all of the juices and flavour. the only way to enjoy a burger!

PREP 10m

COOK 20m

TOTAL 30m

SERVES 2

Ingredients:

  • 340g Lean 5% Beef Mince (85g per burger patty)

  • Little Gem Lettuce, shredded

  • Pickled Gherkins

  • Cheese Slices

  • Brioche Buns

  • Thinly Sliced Onions

Burger Sauce:

  • 100g Mayo

  • 30g Ketchup

  • 10g Dijon Mustard

  • Pinch of White Sugar

  • 2 Finely Diced Pickles

  • 1 Tbsp Finely Diced White Onion

  • Pinch of Paprika

  • 1/2 Tsp Onion Powder

Instructions:

  1. Preheat a frying pan to a medium-high heat. Make sure it's nice and hot before cooking the burgers.

  2. In a small bowl, combine the mayo, ketchup, Dijon mustard, white sugar, finely diced pickles, finely diced white onion, paprika, and onion powder. Mix well until all ingredients are fully combined. Set aside.

  3. Divide the beef mince into equal portions, about 85g each. Roll each portion into a ball, but do not overwork the meat. Season the balls with salt and pepper.

  4. Place a ball of beef mince onto the hot pan making sure you get that signature sizzle. Use a sturdy spatula or burger press to smash the ball down firmly, creating a thin patty. Use a piece of baking parchment on the meat before smashing to make it easier. Sprinkle over some sliced onions onto the uncooked side of the burger then flip to allow the onions to cook into the burger and caramelise. Cook for about 2-3 minutes on each side, or until golden brown and crispy.

  5. Just before the burgers are done cooking, place a slice of cheese on top of each patty and allow it to melt.

  6. Toast the brioche buns lightly. On the bottom half of each bun, spread a generous amount of the prepared burger sauce. Place a lettuce leaf on top of the sauce, followed by a couple of gherkin slices. Then, place the cheesy beef patty on top. Add any additional toppings you like, such as tomato slices or caramelized onions. Finally, place the top half of the brioche bun on top.

  7. Serve the smash burgers immediately while they're hot and enjoy! Check out my favourite side for Smash Burgers 'Mac N Cheese'

Speedy Crispy Onion Rings-

Instead of going to the effort of making a batter, I like to make light and crispy onion rings which are the perfect side every time.

Ingredients-

  • Sliced Onion Rings

  • Milk (Any is fine)

  • Plain Flour

  • Salt or Peri Peri Salt

  • Garlic Powder

  • Onion Powder

Instructions-

  1. You're looking for around 1/10th seasoning to flour for this recipe, simply add your sliced onions into the milk and fully submerge.

  2. Remove onions from the milk and add directly into the seasoned flour and toss well. These should be fully coated in flour but you can add back into the milk and flour again if you want a thicker batter.

  3. Make your onion rings in batches so that they are coated correctly.

  4. To fry onion rings, you'll want to heat your oil to around 175°C to 190°C (or as I like to do, chuck in a little flour, if it sizzles you're good to go). Fry the onion rings for about 2 to 3 minutes, or until they are golden brown and crispy. Be sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy onion rings. It's best to fry them in batches, allowing each batch enough space to cook evenly. Once they're done, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

  5. Taste and season if needed. Enjoy your crispy onion rings while they're still hot!