3-MINUTE DOUBLE SMASH BURGERS

• servings: SERVES: 2
• active time: PREP: 5 MINUTES I COOK:

Ingredients

Oll spray

500 g beef mince', 15-20% fat

½ tsp each cooking salt* and black pepper

2 tbsp canola oil

4 slices Swiss cheese (or other of choice)

BURGER'

2 brioche buns, split

2 tbep salted butter '

Ketchup*

1½ cups (90 g) shredded iceberg lettuce

1 tomato, cut into 5 mm slices ¼ red onien, very finely sliced Pickles of cheice, sliced

Mustard

Directions

Locate a smashing tool. A heavy frying pan or pot is best - something sturdy enough to press down hard to flatten the beef. Spray the base lightly with oil.

Beef balls - Loosely shape four mounds with the beef mince - no need to roll balls, just gather and press the beef together. Sprinkle the top of the mounds with half the salt and pepper.

Preheat your oven grill to medium-high, then lightly toast the cut surface of the buns for 3 minutes.

Open the windows! Then heat a large cast-iron frying pan over high heat until it is screaming hot and smoking.

Smash 'em! - Add half the oil, then place two of the beef mounds, salted-side down, in the frying pan. Smash them down really hard by pressing on them with the second pan (or your chosen smashing tool), to form thin patties around 5 mm. The edges will split and be craggy, which is exactly what you want as they go crispy. It's the best!

Cook 90 seconds - Sprinkle the surface of the patties with half the remaining salt and pepper, then leave the patties to cook undisturbed for 90 seconds - they will shrink and get thicker. Flip the patties, place a slice of cheese on each, then cook for another 90 seconds.

Rest and repeat - Transfer to a plate, then repeat with remaining two mounds.

Assemble and serve - Butter the buns and assemble as you wish. Here's, my order - bun, ketchup, lettuce, tomato, onion, burger with cheese, pickle, mustard, lid. Eat and be happy!

NOTES

1. Great with chuck or standard beet mince trom grocery stores, But for a truly top-shell burger, ask your butcher for a 50/50 chuck/brisket blend with 20% fat,

2. Don't let anyone (including me) tell you what you should or should not have on your burger! These are just suggestions,

3, You need to use a cast-iron frying pan for this. Do not use a non-stick trying pan or you will destroy the coating. If you don't have a frying pan large enough to fil four burgera (I don't), cook Iwo at a time (it's okay if they jam up against each other a bit). They cook so quickly you can assemble the first burger as you cook the other palties.

or you will destroy the coating. If you don't have four burgers (I don't), cook two at a time (it's o other a bit). They cook so quickly you can asse the other patties.

LEFTOVERS Fridge 4 days, freezer 3 months.