Firstly prepare the burgers by weighing 3x90g pucks of the meat, do not season at this stage, it’s better to season the surface of the burger once smashed.
Roll the meat into rounds, gently pressing to ensure you do not have any gaps as this will create holes or cause your burger to break when cooking.
Refrigerate for 30 minutes while you prepare the remaining ingredients.
Finely dice half of the onion & set aside. Finely slice the remaining onion, salt very lightly & set aside. Finely slice the gherkins & set aside.
Make the burger sauce by combining the mayo, ketchup, mustard & pickle juice. Stir until well mixed & set aside.
Heat your bbq & allow the plancha/griddle to get hot. You want this to be very hot to help the surface of the burgers caramelise heavily!
Toast the burger bun on both sides & set aside.
Lightly oil the plate & rub with paper towel to remove any grease & leave a lightly coated surface.
Place the burgers far apart from each other & place the greaseproof paper on top before applying pressure with the spatula/smasher until the burgers are very thin.
Add the onions and gently press until they adhere to the meat. Sprinkle over a little sea salt.
Once the burgers have began to release juices on the surface flip & add the cheese slices. Allow to cook until the edges of the burger begin to caramelise lightly, add a splash of pickle juice (or water) & allow to steam the cheese until melted.
Stack the burgers on top of each other and begin assembling the burger by spooning half the sauce on the base of the bun, a little of the diced onion & add the burgers.
Top the burger with the remaining sauce, diced onion & gherkins or pickles.
@smoke_shack_ni ‘s Top Tips!
Ensure your cooking surface is clean & free of debris – you can let your bbq burn this off before scraping & brushing down.
Buy fresh mince, fresh is always best and will cook so much nicer.
Ensure all ingredients are prepared and close at hand, smash burgers cook so quickly you won’t have time to run back and forth!
If burger sauce ain’t your thing you can add any of your favourite relishes or dressings instead.
Now tuck in and enjoy!
