Burger & Chips

Name: Burger & Chips
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Pub Grub Classics
Ingredients: Ground Beef — 680 g; American Cheese — 4 slices; Hamburger Buns — 4; Butter — 30 g; Onion — ½; Mayonnaise — 120 ml; Yellow Mustard — 1 tbsp; Hot Sauce — 1 tsp; Worcestershire Sauce — 1 tsp; Iceberg Lettuce — 2 cups; Tomatoes — 2

Enjoy a phenomenal homemade classic smash burger featuring ultra-crispy double beef patties layered with melted cheese, shredded iceberg lettuce, sliced tomatoes, and a punchy special sauce. Served on a toasted buttered bun, this delicious fast-food fakeaway favourite delivers an unbeatable savoury crunch and juicy bite right in your kitchen.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 4

Notes:

Portion ground beef into 85g balls and keep them refrigerated until ready to cook.

Grate onion finely to create a smooth puree for the savoury special sauce.

Mix the grated onion with mayonnaise, yellow mustard, hot sauce, and Worcestershire sauce to form the special sauce.

Butter and toast the hamburger buns over medium heat on a clean griddle before cooking the meat.

Use a piece of parchment paper and a heavy spatula or meat mallet to smash the cold beef balls paper-thin on a hot griddle.

Season the top of each smashed patty, apply a thin layer of special sauce onto the uncooked side before flipping, and scrape up the dark crust upon flipping.

Top half of the patties with cheese and stack the remaining plain patties on top to melt the cheese.

Assemble the burgers by layering special sauce, shredded iceberg lettuce, tomato slices, and the double cheesy patties on the toasted buns.

Portion Beef and Prep Toppings
Divide the ground beef into eight equal portions of 85g, form into loose balls, and chill. Prepare the special sauce by mixing grated onion, mayonnaise, mustard, hot sauce, and Worcestershire sauce. Shred the lettuce and slice the tomatoes thinly.

Toast Buns
Butter the hamburger buns and toast them over medium heat on a griddle until golden brown, then set aside.

Smash and Sear Patties
Heat a griddle to high, place the beef balls on the surface, cover with parchment paper, and press down firmly with a spatula and mallet to create ultra-thin patties.

Season and Flip
Season the top of each smashed patty with salt and pepper, spread a little special sauce on the raw side, flip after a crust forms while scraping up the browned bits, and top with cheese.

Stack and Assemble
Place a cheesy patty on top of another patty to melt the cheese, then assemble the burgers by spreading special sauce on the heel bun, adding shredded lettuce, tomatoes, and the double patty stack.