Smashburgers
Donal's Notes
Typically for a smashburger they use potato buns so if you can get your hands on them by all means use them. The most important part to these is getting mince that has a higher fat content, lean mince is not what you want, the fat adds flavour and creates a juicy, flavoursome burger. You can use whatever burger buns you choose, old school plain buns would be great here too. The addition of a little water at the end of cooking helps to keep the burger moist.
*Calorie info: excludes fries as a “to serve” item.
Instructions
Shred the iceberg lettuce and set aside.
In a bowl, combine the mayonnaise, hot sauce and ketchup and stir until fully combined. Set aside.
On a plate, divide the ground beef into 4 equal portions, season each piece with salt and pepper.
Heat the olive oil in a heavy based frying pan over medium-high until very hot. Place the beef on the preheated pan seasoned side down. Use a fish slice over the beef and press down to make a shape a little larger than the buns.
When the cheese has melted add the sauce to the bottom half of the burger bun followed by the burger, lettuce and top. Dig in!
