Truly the ultimate Bacon Cheeseburger, even if I do say so myself.
Indulge in the epitome of burger bliss with a symphony of flavours and textures having swapped-out the classic components for some lavish european counterparts. Our delightfully crisp yet juicy smashburger, is adorned with rich Gruyere cheese and crowned with a small mountain of delicate crispy pancetta. There’s no room for mayonnaise in this burger – instead we’ve slathered a glorious helping of smoked garlic aioli for true decadence and completed this burger with the usual suspects of ketchup, mustard, onion and pickles – all housed within a toasted brioche bun.
Admittedly, I’m somewhat biassed here, but this is honestly the greatest burger I have ever made and might well compete for the greatest burger I’ve ever eaten (pats himself on the back). A bold claim, indeed, but one I invite you to experience and confirm for yourself. Bon appétit! (and thank me later)
We are firm believers that Smashburgers are the only burger in town – find out why HERE.
150g Minced Beef, chuck steak ideally 20% fat
4–5 Rashers of Pancetta, thinly sliced
1 Slice of Gruyere Cheese,
1 Brioche Burger Bun, Toasted
1 tsp. Smoked Aioli, regular aioli is acceptable
½ Shallot, sliced and quick pickled in vinegar
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.
– The Pancetta will need to be cooked just before you start the burger cooking.
– 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.
– Slice your shallots and quick pickle in a small bowl with some vinegar and slice the pickles (if you’re a fan) in advance as well.
Ideally your Smashburger journey wants to look something like the following:
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