Smash burgers two ways
Easy to make and lip smackingly good smash burgers made extra special by adding that mmmzansi flare!
Ingredients:
- 400g beef mice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 4 slices of cheese
OG Burger sauce:
- ½ cup mayonnaise
- 1 tsp mustard
- 1 tsp tomato sauce
- 1tsp white vinegar
- 2 gherkins finely chopped
- Salt and black pepper to taste
Chakalaka sauce:
- 1 cup of mayo
- 2 tbsp hot chakalaka
- Salt and black pepper to taste
To serve:
- 4 Seeded ultimate burger buns
- Tomato sliced
- Pickled jalapeños
- Avocado smashed
- Cooked streaky bacon
- Waffle potatoes / fries
How To Make Smash burgers 2 ways
- Slice your buns in half and toast them in a dry pan until they are slightly browned, remove from the pan and set aside.
- To a bowl, add your mince, season it with garlic powder, onion
powder, salt and pepper. - Divide them into four equally sized balls of 100g each.
- Heat a pan and make sure that it’s searing hot but not smoking.
- Place your mince balls in the pan, two at a time, to avoid overcrowding and using a steel spatula or the bottom of a glass along with some baking paper in between smash the mince ball.
- This will slightly thin them out increasing the surface area of the meat and make in crispy all around.
- Cook for about 2-3 minutes on one side, flip them over, place a slice of cheese on top of the burger, covering the pan with a lid for an extra minute, allowing the cheese to melt.
- For the OG burger- combine the ingredients for the OG sauce in a bowl.
- Place some lettuce to the bottom half of a burger bun, tomato, followed by 2 smash burger patties, pickled jalapeños and top the top half of the burger bun with extra sauce
- For the chakalaka burger- blitz the ingredient in a blender until smooth, add some sauce to
the bottom of a burger bun, place 2 smashed burger patties, followed by streaky bacon, smashed avocado and top with the top half of the burger bun. - Serve both burgers with traditional straight cut fries or waffle fries.
Chefs Tip: Smash the mince balls immediately when you out them in the pan. Using a cast iron skillet is best for a perfectly browned smashed burger