House recipe
🍔 Double cheddar smash burgers
Balls of beef pressed thin onto a scorching pan for lacy, crispy edges, stacked with cheddar and a tangy burger sauce.
Allergens. Contains: Gluten, Sesame, Milk, Eggs, Mustard. May contain, depending on the brands you buy: Milk, Eggs, Soy, Mustard, Celery, Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 400 g beef mince, around 20% fat, cold
- 4 burger buns
- 1 tbsp butter, softened
- 8 slices cheddar
- 1 onion, sliced paper-thin
- 4 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 1 tsp mustard
- 4 gherkins, 1 finely chopped, the rest sliced
- 4 leaves lettuce
- 1 tomatoes, sliced
- Salt, to taste
- Black pepper, to taste
Method
- Stir the mayonnaise, ketchup, mustard and chopped gherkin together for the sauce.
- Divide the beef into 8 loose balls of about 50 g. Do not season or knead them yet.
- Butter the cut sides of the buns and toast them in a large heavy pan until golden. Set aside and wipe the pan.
- Heat the pan over high heat until smoking. Add two or three balls, top each with a little onion and press down hard with a sturdy spatula until about 1 cm thin. Season with salt and pepper.
- Cook for 2 minutes without moving until the underside is deeply browned and crisp. Scrape them up, flip, add a slice of cheddar and cook 1 minute more. Repeat with the rest.
- Spread sauce on the buns, then layer lettuce, tomato, two patties and sliced gherkins.