A smash burger is where the patty is pressed or ‘smashed’ onto a hot pan, which creates a thin, crispy crust on the exterior while keeping the inside juicy. This technique enhances the Maillard reaction, which gives the burger a rich, caramelised flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1611 |
| Fat | 120.3g |
| Saturates | 47.1g |
| Protein | 74.7g |
| Carbs | 60g |
| Sugars | 22.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
To make the burger sauce, finely chop half an onion and the pickles and add to a bowl along with the mayonnaise, ketchup, mustard and BBQ sauce. Stir to combine and place in the fridge until ready to serve.
Halve the buns and generously spread butter over the cut sides. Place the buns cut side down on the grill and toast for approx. 2-3 minutes and set aside.
Thinly slice the onion.
Heat the oil in a large cast-iron pan. Place the patties in the pan and top with a handful of the onion. Using a large spatula or heavy-based pan, smash the patties down and season with salt and pepper. This can be done in batches. Cook for approx. 2-3 minutes on either side or until cooked to your liking. Place a slice of Cheddar on each patty during the last minute of cooking and allow the cheese to melt before removing the patties from the pan. Set aside to rest for 2-3 minutes.
Heat the macaroni cheese according to the package instructions.
To assemble the burgers, spread a generous amount of the burger sauce on the lower halves of each bun. Top with 2-3 lettuce leaves. Place two burger patties over the lettuce and top with a tablespoon or two of the mac ‘n’ cheese. Replace the tops of the buns and serve immediately.
