Home » Beef Recipes » Smashed Burgers
Smashed Burgers
Serves: 4
Cook: 10 mins
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Equipment
- Chopping boards
- knives
- garlic crusher
- grater
- plate
- large frying pan or chargrill pan
- measuring spoons
- spatula
- 3 bowls
- Serving dish
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Ingredients
For the burgers:
- 500 g Northern Ireland Farm Quality Assured 5% fat beef minced steak
- 1 Red onion
- 1 Garlic clove
- 1 Small egg
- Black pepper
For the dipping sauce:
- 2 15ml (tbsp) Reduced fat mayonnaise
- 1 15ml (tbsp) Reduced sugar and salt tomato ketchup
- 1 5ml (tsp) Worcestershire sauce (optional)
- 1/2 5ml (tsp) Mild chilli powder
- 2 15ml (tbsp) gherkins
- 1 15ml (tbsp) Pickle juice
To serve:
- 8 Slices light cheddar cheese
- 4 Single brioche buns
- 70 g Baby salad leaves
- 2 Large tomatoes
- 4 Gherkins
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Method
Prepare the ingredients
- Peel and finely chop the onion.Peel and crush the garlic.Crack the egg into a small bowl and mix with a fork.Wash and slice the tomatoes.Wash, and dry the lettuce.Slice the gherkins.Mix the burger ingredients together in a bowl, divide and roll into 8 equal size balls, then press to form 2cm burgers, place on a baking tray and cover with cling film. Place in the fridge to set for 5-10 minutes. Mix the sauce ingredients together in a large mixing bowl.
Start to cook:
- Heat a little oil in a heavy frying pan/chargrill pan, add the burgers, and use a spatula to press down, to make thin smashed burgers. Cook for 1-2 minutes.
- Carefully flip the burgers and cook for a further 1-2 minutes.
- Check with a knife to ensure the juices run clear.
- Lay the cheese slices on top of the burgers until cheese begins to melt.
- While the cheese is melting slice the burger buns in half and lightly toast on the inside.
- Spread burger sauce over the base of each bun and layer with salad leaves, tomatoes, gherkins, cheese-topped burgers and more sauce.
