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Mini Smash Burgers

Mini Smash Burgers

Brought to you by: Ocado
    8 serving

Prep time:

Cook time:

Serves: 8

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.
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Ingredients

  • 40g pickled gherkins, finely chopped
  • 2 tbsp mayonnaise
  • 1 tsp American mustard
  • 1 tbsp BBQ sauce
  • 4 brioche baguettes or buns
  • 250g beef mince
  • 6 rashers smoked streaky bacon, finely chopped
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 1 tsp 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.

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