Smashed Cheeseburgers Recipe

4 x brioche burger buns

220g fresh ground beef chuck, divided into 4 55g balls

salt and pepper

4 slices of American cheese

½ white onion cut into rings (or diced, whatever preference)

Pickles

ketchup and mustard

1. Preheat BBQ to high heat, drizzle lightly with oil on flat plate

2. Place beef balls on plate and smash down with burger press or spatula, using a second one to apply pressure to flatten1

3. Season generously with salt and pepper, allowing patties to cook until well browned about 60-90 seconds

4. Once the burger starts to brown heavily and caramelise on the edges, s=use spatula to flip patties, ensuring to get all crusty brown bits (these are the best bits!)

5. Once flipped place cheese on top of each burger patty, allowing to melt nicely2

6. Place the burger buns on the grill for the remaining 30 seconds ensuring not to burn the bun, but getting great grill marks. Keep an eye on these carefully as it can go from a great burger to burnt in a matter of seconds

7. Remove buns from the grill and place patty on bread cheese side up on bottom bun. Top with onions, ketchup and pickles. Put the top of the bun on and enjoy

Tip#1: Use a good quality mince like a brisket or chuck mince. Ask your butcher for a good lean to fat ratio for burger mince. The leaner the mince, the dryer your patty will become with the cook. 70 lean to 30 fat is a great ratio to have.
Tip#2: Use a great burger cheese slice, as these will have a higher melting point and won't become a dirty, cheesy mess. For fancier versions, change up the cheese ensuring the pull off as the cheese is starting to melt.