Smash Burger

Mon, 1 February 2021

Chef: Gaz Smith

A good smash burger has to be dirty, greasy, messy and delicious

It has to be at least 30% fat, and I like to treat my mince like I would a good steak
No messing, no pre seasoning, let the beef sing its own song and seasoned at the end with salt only

*NOTE* We use a blend of Chuck, flank and short rib, the exact ratio depending on the marbling
But if you ask for a 30-35% of fat course mince, you’ll be golden

Ingredients
For 2 burgers you’ll need
400g course 35% fat mince
Split into 2 balls
Burger buns
Ketchup, cheese, American mustard, onions and sweet gherkins (but everybody is different so choose your weapons of choice)

Method
1) Do the whole thing in one pan, heat until screaming hot (a cast iron pan is best)
2) Sear your burgers by putting them in as round balls, then flattening them down, so they spread and cook quickly (you’ll always get better results doing 2 small patties instead of one large one)
3) Once your burger is cooked to your preference, remove and pop your bun into the pan - don’t be scared of the bit of all, this is all dirty goodness!
4) We then pop our bun into the patty, and add our toppings, I’ve tried many cheeses and I keep coming back to the easy single, it just works
5) Dress your burger to your preference with condiments and sauces and wrap it in foil for 2 mins (this lets all the flavours mingle and steam and gets everything juice)
6) Serve and enjoy!