Home » Up to 30 mins » Big Cheese Smash Burger
Big Cheese Smash Burger
Serves: 4
Cook: 10 mins
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Equipment
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Ingredients
For the Burgers
- 500 g Northern Ireland Farm Quality Assured beef mince (10-12% fat works best)
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- 8 slices cheddar cheese
- 4 brioche or soft burger buns halved
- 2 tomatoes sliced
- Baby salad leaves
- Barbecue sauce and burger sauce
For the Pickle Slaw
- 150 g white cabbage finely shredded
- 1/2 small red onion thinly sliced
- 4-5 dill pickles sliced
- 1 tbsp mayonnaise
- 1 tbsp natural yogurt
- 1 tsp mustard
- 1 tsp pickle juice from the jar
- Sea salt and freshly ground black pepper
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Method
- To make the slaw, mix cabbage, red onion and dill pickles, mayonnaise, yoghurt, mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Divide the mince into 8 loose balls. Do not pack tightly — keeping them loose helps create crispy edges when smashed.
- Heat a frying pan or BBQ plate over high heat.
- Add olive oil, then place the mince balls into the pan. Immediately smash each ball firmly with a spatula to form thin patties.
- Season with salt and pepper.
- Cook for 2–3 minutes until the edges crisp. Flip the burgers and top with cheese.
- Cook for a further 1–2 minutes until the cheese melts.
- Lightly toast the cut sides of the buns on the pan or grill.
- Place two burgers onto the toasted buns, spoon over the pickle slaw, and add tomato or lettuce if desired.
- Serve with sweet potato fries, or a simple salad.
