Recipe: Smash Burgers with the Best Burger Sauce
This is the only way to make burger patties.
Recipe: Extracted from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney
Serves: 4
Nut free
It’s SO easy. Don’t be tempted to form proper patties with the beef mince. It’s the rough portions of meat on the searing hot pan that guarantee loads of delicious caramelised bits – the tell-tale sign of a perfect smash burger. My recipe makes a double patty burger for extra decadence. The burger sauce is an absolute must-do. It’s perfect for dipping your fries too.
INGREDIENTS
800g beef mince
Sea salt and cracked black pepper
8 slices cheese
Olive oil for cooking
Burger sauce:
½ cup One Minute Mayo (pg 168 of ENJOY) or good quality store-bought mayonnaise
10 sliced pickles, diced (I like a sweet and spicy pickle)
1 tablespoon pickle brine
2 teaspoons American-style mustard
1 tablespoon tomato sauce or ketchup
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Generous pinch salt
To serve: toasted brioche buns, lettuce, sliced tomatoes, sliced red onion, extra slices of pickles
METHOD
Mix together all the sauce ingredients and place in the fridge for at least 30 minutes for the flavours to develop.
Divide the mince with a knife or a large spoon into 8 roughly equal portions. It doesn’t have to be precise or tidy.
Heat a pan (a cast iron pan is perfect) or a bbq hot plate until very hot. Lightly oil the pan. Place portions of meat in the pan as space allows, trying not to overcrowd the pan. Use a metal spatula and press down very firmly to flatten right down. Season generously with sea salt and cracked black pepper. Wait until you can see the meat browning really well at the edges before flipping it over – usually a minute or two.
Place a slice of cheese on that cooked side and cook for a further minute or so until done to your liking.
Butter the toasted buns. Spread the top bun with the burger sauce. Place lettuce leaves and sliced tomatoes on the bottom bun. Top with two burger patties. Finish with sliced red onion and extra pickles.
Extracted from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney, Beatnik Publishing, RRP $59.99.
