W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SMASHED BEEF BURGER
Is there anything better than tucking into a juicy beef burger loaded with all your favourite toppings ? I very much doubt it . If you want to do an extra special American diner style burger then try this . The smashed Burger should be juicy yet crispy on the edges and you can use two or even three to build up .
INGREDIENTS
• 600g good quality , fresh beef mince
• Brioche bun
• 2 cheese slices of your choice
• Gem lettuce
• Burger relish
• Beef tomato
• Borettane onions
• Quality sea salt and freshly cracked black pepper
• Two large red skinned potatoes
METHOD
• Divide the mince into the equally sized balls . Pat them down to make a hockey puck shape . Pre heat a thick non stick or preferably cast iron pan . You need the pan nice and hot to sear the meat but not too much that it burns it strait away . Lightly brush the meat with a little veg oil and place burgers in the pan with plenty of space between then . Use a spatula to press the burger down to make it as flat as possible . As the burgers sizzle away give them a generous amount of salt and pepper . After about 1 1 / 2 mins there should be a nice crust forming and nice colouring . Use the spatula to scrape the burger away from the pan turn it over ensuring you take the crispy bits with it . Place the cheese slices on two of the burgers and slice the borettane onions and place on the third . After 30 - 40 seconds , ensuring they are cooked through , remove to rest on a plate for two minutes .
• Turn off the pan and with the residual heat toast the brioche bun . Assemble by finely shredded gem lettuce on the base of the bun , then the burgers with the onion one in the middle then sliced tomato and burger relish . Place a skewer though the top to make it all keep its shape .
• I serve these with finely cut red skin potatoes with the skins left on . Cut them the thickness of matchsticks . You will need to watch them as they will cook much quicker than thicker cut chips .
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