Smash burgers
- Barney Desmazery
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.2 out of 5.39 ratingsRate
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The method of ‘smashing’ burgers creates the ultimate meaty crust. Serve in a burger bun with lettuce, gherkin, tomatoes and your favourite sauces
High-protein
Low sugar
Nut-free
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Barney's tips for the perfect smash burgers:
- Smash burgers are so-called because the mince is flattened to create a thinner patty which cooks faster and has an extra crispy crust. For perfectly crisp edges, make sure your pan or skillet is piping hot before you add the patties. I always use a heavy-based frying pan and press the mince down firmly with a second pan or spatula – this helps to achieve those deliciously caramelised edges that make a smash burger so special
- Make sure to be generous with your salt in step 2 as this helps to draw out moisture from the mince and give it that amazing exterior.
- It's also important to use a higher fat steak mince (15-20 per cent), so don't be tempted to swap it for reduced fat versions.
- I've kept the toppings classic with mild cheddar, iceberg lettuce, tomatoes, gherkins and sauces, but feel free to swap in your favourites!
Ingredients
Nutrition
Units:
MetricUS
-
4 burger buns
sesame topped or brioche, whichever you prefer
-
1 tbsp/15ml sunflower oil
-
500g/1lb 2oz steak mince
15-20% fat is good
-
4 slices mild cheddar
or burger cheese
-
1 red onion
finely sliced
-
handfuls of iceberg lettuce
finely shredded
-
2 tomatoes
sliced
-
1 large gherkin
sliced lengthways
-
mayonnaise
ketchup and American mustard, or your preferred sauces, to serve
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Nutrition: Per serving
-
kcal666
-
fat39g
-
saturates18g
-
carbs41g
-
sugars3g
low
-
fibre2g
-
protein37g
high
-
salt2.14g
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Method
-
step 1
Slice the burger buns in half, then toast or grill the cut sides and set aside. Heat the oven to 100C/80C fan/gas ¼.
-
step 2
Divide the mince into four loose piles and season generously with salt. Heat ¼ tbsp oil in a heavy frying pan or skillet over a high heat and put one of the piles in the pan. Working quickly, cover with a square of baking parchment and use a second smaller pan to press the beef patty down as hard as you can (you may wear oven gloves or use the end of a rolling pin for pressing down, being careful of the heat and rising steam). Allow to cook for 2 mins.
-
step 3
Remove the parchment and turn the patty over. Press down with a spatula, cover with a slice of cheese and cook for 1 min. Transfer to a baking tray and keep warm in the oven while you cook the other burgers in the same way.
-
step 4
To assemble the burger, scatter a bun base with onion, lettuce and tomato slices, followed by a smashed patty, gherkin slices and the bun top. Serve with your chosen sauces on the side.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
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A star rating of 4.2 out of 5.39 ratings
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