Juicy smash burgers

INGREDIENTS

1. 640 g minced beef
2. 8 slices of medium-sharp Cheddar
3. 2 tbsp butter
4. Salt, pepper and garlic powder for seasoning
5. SAUCE
6. 70 g mayonnaise
7. 1 tsp English mustard
8. Ketchup with a dash of Worcestershire sauce

BURGER TOPPINGS

1. 8 brioche rolls
2. sauce
3. lettuce
4. cucumbers
5. tomatoes
6. Red onions

TIP

We recommend topping the burger by spreading the sauce on the bottom half of the bun, placing three slices of cucumber on top, and topping with a small pile of lettuce. Add tomatoes and onions as desired, place the beef patty with cheese on top, and cover with the top half of the bun.

PREPARATION:

1. Mix the minced meat with salt, pepper, and garlic. Divide the minced meat into 8 equal portions (approx. 80 g each), cover, and refrigerate until ready to cook.

2. Preheat the grill plate with the lid closed to medium heat (150 °C), leaving all burners on.

3. Meanwhile, combine the mayonnaise and mustard and set aside. Optionally, add a dash of Worcestershire sauce to the ketchup and set aside.

4. Prepare the toppings so the burgers can be prepared immediately while the patties are still hot and juicy from the grill.

5. Melt the butter on the griddle over medium heat. Place the cut-sides of the rolls on the griddle and toast until golden brown. Don't let the griddle get too hot, or the butter will burn and the rolls will turn black. Place on a wire rack.

6. Increase the heat to medium-high and grill the patties. Leave the lid open to grill the smashed burgers. Place 4 cold pieces of meat on the hot surface. Quickly cover each piece with parchment paper and form into a thin patty using a burger press, a large spatula, or a small saucepan. Remove the parchment paper, season with salt, pepper, and garlic powder, add a little sauce, and flip. Cook for 2 minutes on the first side and about 1 minute on the second side.

7. Repeat the same with the remaining 4 pieces of meat.

8. Place a slice of cheese on half of the patties and close the lid for 30 seconds to melt the cheese. Serve warm on toasted buns with toppings.