METHOD

BURGER PREP

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 Parmesan Tuile will need to be cooked and left to cool in advance of 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. 

– 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: 

1. Add your beef mince to the very hot pan and smash. 
2. Add your burger buns to a hot pan cut side down and leave to toast.
3. Flip your smashburger patty and top with cheese.
4. Remove your toasted bun and add ketchup, mustard, diced shallots and pickles to the bottom half of the bun and a generous smear of the onion jam to the top half. 
5. Remove the burger patty from the hot pan and transfer directly onto the bottom half of the burger bun followed by the Parmesan Tuile, the top half of the bun and enjoy what is certain to be the best cheeseburger 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

THE PARMESAN TUILE

1. Preheat the oven to 180ºC (Fan).
2. Line a baking tray with greaseproof paper and add the grated parmesan in a single even disk slightly smaller than the width of your burger buns. 
3. Transfer to the oven and bake for 6-8 minutes until melted and crisp.
4. Remove and leave to cool for at least 15 minutes.

SMASHING THE BURGERS

1. 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.
2. 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.
3. 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. Top with the emmental cheese and then cover with a lid (this will help melt the cheese). Cook for a further 2 minutes.
4. Once cooked, remove from the pan and build your burger. 

BUILDING THE BURGER

1. 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 Onion Jam to the top half of the bun.
2. Top with the smashburger patty followed by the crisp parmesan tuile and lastly the top half of the bun.
3. Lastly, enjoy your cheeseburger – I guarantee you will!