Curtis Stone’s best-ever smash burgers are next level – a recipe you’ll be making on repeat thanks to a flattening technique that results in a crispy, caramelised crust.
INGREDIENTS
10g butter
1 large brown onion, thinly sliced
1/4 tsp salt
500g Coles No Added Hormones Australian 3 Star Beef Mince
4 slices gruyère, gouda or vintage cheddar
4 Coles Bakery Crusty Jumbo Rolls, split, toasted
Tomato slices, to serve
Shredded iceberg lettuce, to serve
Oven-baked chips, to serve
Burger sauce
1/4 cup (75g) mayonnaise
2 tbs tomato sauce (ketchup)
1 tbs chopped dill pickles, plus 1 tsp pickle juice, reserved
1 tbs kimchi, drained, chopped
1 tsp Dijon mustard
METHOD
1. In a medium frying pan over medium-high heat, melt the butter.
2. Add the onion and 1/4 tsp salt. Cook, stirring often, for 5 mins or until onion begins to soften.
3. Reduce heat to low and cook, stirring often, for 12-15 mins or until the onion caramelises and is tender. Remove from heat. Season with salt and pepper and cover to keep warm.
4. Meanwhile, to make the burger sauce, in a medium bowl, whisk the mayonnaise, tomato sauce, chopped pickles, pickle juice, kimchi and mustard. Season with salt and pepper.
5. Shape the mince into 4 equal-sized meatballs. On a clean work surface, place a 12cm square piece of baking paper over the top of 1 meatball. Using the base of a baking tray or the bottom of a glass, press down on the meatball to flatten into a burger patty that is just slightly wider than the buns. Repeat to make 4 burger patties.
6. Heat a large heavy-based frying pan over high heat. Add 2 patties to the pan. Season with salt and pepper. Cook for 2 mins or until brown and crisp. Turn the patties, season and top each patty with a cheese slice. Cook for 2 mins or until cooked through. Transfer to a baking tray. Repeat with remaining patties and cheese slices.
7. Arrange the bun bases and tops, cut-sides up, on a clean work surface and spread with the burger sauce. Top the bases with patties, onion, tomato, lettuce and bun tops.
8. Divide among serving plates and serve with chips and any remaining burger sauce.
Source: Coles
