Smash Burgers

A smash burger is not a thin hamburger. Pressing the ball flat onto ripping hot metal forces the whole surface into contact at once, which is what gives you that brown crust across the entire patty. Smash once, in the first thirty seconds, then leave it alone.

1. 1

   Divide the mince into four loose balls and refrigerate them. Do not knead or season them yet, compressed mince goes bouncy.

   For this step

   • 400 g beef mince
2. 2

   Mix the mayonnaise, ketchup and mustard into a burger sauce. Butter and toast the cut sides of the buns in a pan until golden.

   For this step

   • 4 burger buns
   • 4 burger cheese slices
   • 3 tbsp mayonnaise
   • 2 tbsp tomato ketchup
   • 1 tbsp American mustard
   • 2 tbsp (28 g) butter
3. 3

   Get a heavy pan or flat griddle as hot as your hob goes, with no oil. It should be faintly smoking.

4. 4

   Put two balls in, scatter a little onion on top of each and smash them flat with a stiff spatula within the first 30 seconds. Season the top now.

   For this step

   • 1 onion
5. 5

   Cook for 2 minutes until the edges are dark and lacy, then scrape underneath firmly with the spatula, flip, and lay a slice of cheese on each.

   For this step

   • 4 burger cheese slices
6. 6

   Give it 45 seconds more, stack two patties per bun with sauce and pickles, and eat immediately.

   For this step

   • 1 handful pickles

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