Mini Smash Burgers
By Ocado
Published on 27 April 2022
The ‘smash’ in smash burgers describes the way you cook them and have become a cult favourite for good reason. The idea is that you form the burger mixture into a ball, place it in the hot pan and then push – or smash – it into the heat. The burger should have ragged edges and a brown, caramelised crust, which you want to scrape up when you turn it. These mini versions of the smash burger are ideal for a pick and mix barbecue or summer gathering and are made with a delicious blend of beef mince and smoked bacon and complemented with a homemade pickle burger sauce. A cocktail stick will keep them together and make them look like they’ve been served in a real US diner.Time and servings
40 minsTotal time
8Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 40 g of pickled gherkins, finely chopped
- 2 tbsp of mayonnaise
- 1 tsp of american mustard
- 1 tbsp of bbq sauce
- 4 brioche baguettes or buns
- 250 g of beef mince
- 6 rashers smoked streaky bacon, finely chopped
- 1 tsp of garlic powder
- 1 tsp of ground black pepper
- 0.5 tsp of salt
- 1 tsp of vegetable oil
- 8 cheese slices, quartered
- 1 iceberg lettuce
- 3 salad tomatoes, sliced
- 8 pickled gherkins, sliced
Method
Step 1
To make the pickle burger sauce, add the finely chopped pickled gherkins, mayonnaise, mustard and BBQ sauce to a bowl and mix together well, then set aside.Step 2
Cut the ends off each of the brioche baguettes or rolls, these will be the top of the burger buns and cut 8 more slices from the middle of the buns or baguettes for the bottom of the buns and set aside.Step 3
In a mixing bowl add the beef mince, streaky bacon, garlic powder, ground black pepper and salt, and mix together well using your hands. Empty out onto a surface and pound the meat mixture with a meat tenderiser or rolling pin.Step 4
Roll the mixture into 16 evenly sized balls, drizzle the vegetable oil in a large frying pan (cast iron if you have one) and over a medium-high heat, add the balls 4-6 at a time dependent on the size of your pan.Step 5
Use a fish slice to firmly press down on each of the burgers until they are ½ cm thick and cook for 3 mins then flip and repeat the process on the other side.Step 6
Add a quarter of the cheese slices to each of the burgers and cover the pan for 2 mins on a low heat then remove and set aside.Step 7
While the burgers are cooking, toast the buns in a dry pan for 2 mins until slightly golden.Step 8
Spread ½ tsp of the pickle sauce on the bottom bun and then place a ¼ piece of iceberg lettuce, a slice of tomato, two burgers, a single pickled gherkin and spread another ½ tsp of pickle sauce on the top bun, then push a cocktail stick through the middle.Step 9
Serve on their own or with a side of french fries.