Sun, 17 September 2023
INGREDIENTS
4 brioche burger buns
1 tbsp Butter
1 tsp rapeseed oil
500g steak mince
4 slices of cheese
1 sliced red onion
Handful of iceberg lettuce, finely shredded
2 tomatoes sliced
Salt
Pepper
Grease proof paper
Burger Sauce:
1 large gherkin, finely diced
2 tbsp tomato ketchup
2 tbsp mayonnaise
1 tbsp hot sauce
METHOD:
1. Mix burger sauce ingredients into a bowl, combine and leave to one side until needed.
2. Divide the mince into four balls and season generously with salt and pepper.
3. Heat oil in a frying pan or skillet over a high heat and place two of the mince balls into a hot
pan.
4. Quickly cover the mince balls with a square of the grease proof paper and using a meat press
or sauce pan. Press down on the mince balls as hard as you can.
5. Allow your mince to cook on one side for 2/3 minutes
6. Remove parchment paper and turn your burger over on the pan cook for 2 more minutes,
then press down with a meat press or spatula and season again.
7. Cover with a slice of cheese.
8. On a separate heated pan, add knobs of butter and once melted add burger buns to pan and
toast burger buns until nice and golden.
9. To assemble the smash burger , scatter some lettuce , Tomatoes and red onion over the base
bun followed by the smash burger and cheese.
10. Spoon burger sauce on top of the smash burger and top with a bun.
11. Serve with chips or wedges.
Wed, 4 March 2026
Chef: Simon O’Connell
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