Smash Burgers

Ingredients

• 300 g lean beef mince

• Generous pinch salt & black pepper

• 2 tbsp. Worcestershire sauce

• 1 tsp. coconut oil

• 2 slices Monterey Jack (or any other melting cheese)

• 1 tbsp. ketchup

• 1/2 tbsp. English mustard

• 1 tbsp. light mayonnaise

• 2 tbsp. chopped gherkins

• 120 ml white wine vinegar

• 120 ml water

• 2 tbsp. sugar

• 3 tbsp. salt

• 1 tsp. black peppercorns

• 1 medium red onion

Method

Step 1

Start with the pickled onions. Bring the white wine vinegar, water, sugar, salt and black peppercorns to a boil. Once the sugar and salt have dissolved, let it cool. Slice the onion very thinly and place in a jar. Then, pour the pickling liquid on top and let it rest in the fridge. The pickled onion slices will be ready in 30 minutes and can be kept in the fridge for up to 2 weeks.

Step 2

Prepare the garnishes and make the burger sauce by mixing the ingredients until fully combined. Cut the buns in half and toast in a heated cast-iron pan or griddle for 2-3 minutes. Spread the burger sauce on the top and bottom of each bun, then add lettuce, gherkins, and pickled red onions to the bottom bun.

Step 3

To make the patties, place the beef mince in a bowl and season with salt, black pepper and Worcestershire sauce before mixing well. Allow to rest for 15 minutes before dividing the mixture into 4 and rolling into balls with your hands. Make sure the cast-iron pan or griddle is very hot, add a little oil, and cook the patties in two batches, placing two beef balls in the pan with enough room to flatten.

Step 4

Using a spatula or burger turner, press down on each beef ball until flat. Cook for 60 seconds on one side, then flip. Add a Monterey Jack slice to one patty, then place the other patty on top. Once the cheese has melted, remove from the heat and add to your prepared burger bun. Repeat this process for the remaining beef patties. Finish with tomato slices, then close the burger with the top bun, and tuck in.