CLASSIC SMASHBURGER WITH BEARNAISE
Elevating the simple smashburger with the elegant edition of lucious bearnaise sauce – it’s the perfect balance of the simple honesty of a delightfully crisp yet juicy smashburger whilst pairing the slightly more high-brow tarragon infused bearnaise sauce for decadent perfection. Nestled within a toasted brioche bun with all the classic accompaniments, this is our homage to the timeless classic, elevated with a touch of culinary flair. A gourmet burger right in your own kitchen.
We are firm believers that Smashburgers are the only burger in town – find out why HERE.
THE CLASSIC SMASHBURGER
150g Minced Beef, chuck steak ideally 20% fat
1 Brioche Burger Bun, Toasted
2 tsp. Bearnaise Sauce,
½ Shallot, diced
¼ Little Gem, shredded
1–2 Pickles, sliced
Generous Pinch of Salt
Extra Virgin Olive Oil
One of the many great things about smashburgers is how quickly they cook – each patty is ready to go in under 5 minutes! However, this can cause some slight logistical complications – you’re going to want to serve up those amazing, craggy-edged burgers pretty much immediately, so prep is key.
– Toasted buns are a non-negotiable component to the smashburger so make sure you have a second pan ready and hot to toast up those buns whilst your patty is cooking.
– Before you start cooking your burger, shred the lettuce and dress (generously) with 1 tsp of the bearnaise sauce.
– Dice your shallots and pickles (if you’re a fan) in advance as well.
Ideally your Smashburger journey wants to look something like the following:
- Add your beef mince to the very hot pan and smash.
- Add your burger buns to a hot pan cut side down and leave to toast.
- Flip your smashburger patty.
- Remove your toasted bun and add ketchup, mustard, diced shallots and pickles to the bottom half of the bun and a generous smear of bearnaise sauce to the top half.
- Remove the burger patty from the hot pan and transfer directly onto the bottom half of the burger bun. Top with the shredded lettuce, the top half of the bun and enjoy what is certain to be the best burger you’ve ever made.
In total it’s about 5 minutes of juggling spatulas, buns and condiments – but trust me, the end result will be well worth it.
TIP – Once you’ve finished cooking the patty you can transfer it to a plate whilst you assemble all the remaining components, but you don’t want to leave it for any longer than 1-2 minutes MAX. Ideally you want to be transferring
SMASHING THE BURGERS
- Place a large, heavy pan (cast iron is ideal) over a very high heat and leave for a couple of minutes to really up heat.
- Loosely form your minced beef into a ball, do not be tempted to pack this together as it will result in a less juicy burger. Add a very light drizzle of oil to the now smoking hot pan and place your ball of beef into the centre. Using a spatula or burger press, smash down on the burger as evenly as possible until you reach a depth of about 1cm. Leave to sizzle away for about 2 minutes. DO NOT TOUCH THE PATTY DURING THIS TIME! This is where the magic happens.
- Salt the top of the patty and possibly add a slight drizzle of oil. Then, using a stiff, metal spatula, pry your way under the smashed patty and flip. You should be greeted with a glorious, caramelised crust packed with flavour. Add a pinch more salt and cook for a further 2 minutes.
- Once cooked, remove from the pan and build your burger.
BUILDING THE BURGER
- To the bottom half of your toasted burger bun, zig zag on ketchup and mustard. Add around a tsp of diced shallot and the ever divisive pickles. Add a generous smear of bearnaise sauce to the top half of the bun.
- Top with the smashburger patty followed by the bearnaise-dressed lettuce and lastly the top half of the bun.
- Lastly, enjoy your burger – I guarantee you will!