Double Smash Burgers

Ingredients

• 700g oven fries
• 3 tomatoes roughly chopped
• 1/2 cucumber sliced
• 200g shredded iceberg lettuce 1/4 for the burgers
• 2 tbsp extra virgin olive oil
• 1/4 onion very finely diced
• 4 burger buns
• 4 tbsp burger sauce
• 4 sandwich gherkin slices halved
• 750g beef mince 15% fat
• 1 tsp salt divided
• 1/2 tsp freshly ground black pepper
• 8 cheese slices

Method

1. Cook the oven fries

   Cook the oven fries according to the packet instructions (ideally in an air fryer for maximum crispiness). If cooked before the burgers, keep warm.

2. Make the salad

   Meanwhile, roughly chop the tomatoes and slice the cucumber. Add to a bowl with 3/4 of the lettuce, toss with 2 tbsp extra virgin olive oil and 1/4 tsp of the salt, and set aside. Set the remaining quarter of the lettuce aside for the buns.

3. Heat the griddle and prepare the onion

   Put a large flat griddle pan, or two heavy stainless steel or cast-iron frying pans, on a medium heat. Avoid non-stick here – you need to scrape hard with a metal spatula to keep the crust attached. While it heats, dice the onion very finely, then rinse in a sieve and drain.

4. Toast and dress the buns

   Toast the buns cut-side down until lightly browned. Spread with the burger sauce, then add the reserved lettuce, the halved gherkins and the onion.

5. Shape the mince into balls

   Divide the beef mince into 8 loose balls of about 95g each. Do not compact them too firmly, as loose balls smash better and give crispier edges.

6. Smash and season the patties

   Turn the griddle or frying pans up slightly to medium-high heat until very hot. Place 2–4 mince balls on the hot griddle depending on space (you may need to cook in batches). Immediately smash each one firmly into a thin patty using a burger press or heavy spatula, then season each patty with a generous pinch of the remaining salt and a pinch of black pepper.

7. Sear and flip the patties

   Cook for 90 sec to 2 min until browned and crusty underneath. Scrape firmly under each patty using a metal spatula so the crust stays attached, then flip.

8. Finish the patties and melt the cheese

   Cook for another 60–90 sec, until no pink remains in the centre – smashed thin they cook fast, but check the thickest patty. Place a cheese slice on each patty, then cover with a lid or tray for 20–30 sec until the cheese melts.

9. Build and serve the burgers

   Slide two cheesy patties onto each prepared bun and serve straight away with the fries and salad. If your pan only holds a few patties, cook in batches – build the first burgers and cover them loosely while the rest cook.

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