Smash Burgers

So what makes the perfect homemade burger? Like most things, we think the simplest ideas are the best. Our Smash Burger recipe could not be any easier, no eggs, no breadcrumbs, no messing.

This method gives you that all-American flavour and because the mince is cooled to start with, it cooks slower in the middle and stays really juicy. We like ours old school with ketchup, American mustard, pickles and chopped onion.


Smash burgers

You will need:

  • 5-6oz Good quality beef mince
  • Black pepper (or your preferred spice blend)
  • Sea salt
  • Rapeseed oil

 

To serve:

  • Brioche buns
  • American mustard
  • Cornish Ketchup
  • Onions & pickles

Method

Season your your beef mince with black pepper and divide up into burger sized portions and roll into balls (don't flatten into patties just yet). DO NOT ADD SALT AT THIS STAGE AS THIS WILL START TO BREAK DOWN THE PROTEINS IN THE MEAT. Refrigerate for 1-2 hours.

Get a skillet pan piping hot and lightly cover with Rapeseed oil. Get your burger balls out of the fridge and sprinkle each of them with salt and then smash each ball onto the pan with a press or a strong fish slice, really press it hard to create a thin burger shape. Cook in the pan for for 45 seconds on each side.

Remove from pan and toast the brioche buns in the left over pan juices.

Serve it how you like it with a generous dollop of Cornish ketchup.

Sally Mitchell