Thin, crispy-edged beef patty that’s pressed flat on a hot grill, locking in juiciness while creating a golden crust. Topped with cheese, onions, and mustard, then stacked in a soft bun for the ultimate smash burger.
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
10 minutes
Thin, crispy-edged beef patty that’s pressed flat on a hot grill, locking in juiciness while creating a golden crust. Topped with cheese, onions, and mustard, then stacked in a soft bun for the ultimate smash burger.
Ingredients
-
700g of 70/30 twice minced chuck & brisket (50/50) ground beef (mince)
- 2 brown onions
- 1 tbsp olive oil
- 8 slices American burger cheese
- 4 milk buns, halved
- American mustard, to serve
Directions
Divide meat into 8 portions and mould meat into rounds.
- Slice onions very thinly on a mandolin.
- Heat oil on a grill plate to high (280C).
- Season burger rounds and place 2 on the grill plate.
- Press each down with a protein press to 5mm thick, cook for 1 minute to seal.
- Remove the press and top each patty with some of the onion, cook for a further 1 minute.
- Turn the patty over and top each patty with cheese, then a burger bun top on one slice and base on the other.
- Transfer base to a serving plate and stack the other patty with the top.
- Repeat with remaining patties and buns.
- Serve with mustard. Enjoy!
