Smash Burgers

The smash burger works because of surface area. You take a cold ball of mince and press it flat into a screaming hot pan - the more contact with the pan, the more crust you get, and the crust is everything. You're not going for a thick, juicy pub burger here. You want thin, lacy, caramelised edges and a deep brown sear across the whole patty. Morning rolls are the right call: soft, slightly chewy, and they don't fall apart when the burger's dressed.

Ingredients

• 320g beef mince — 5–10% fat; 160g per patty. Lower fat gives a crispier crust, higher fat is juicier - either works
• Salt & black pepper
• A little oil — just enough to coat the pan

Toppings

• Mushrooms, sliced — fried in butter until golden
• Onion, thinly sliced — raw, on the burger
• Cholula
• Ketchup
• Mustard
• Optional: cheese - add a slice right after flipping so it melts on the residual heat

To serve

• Morning rolls — or burger buns, but morning rolls are better for this style

Method

1. Fry the mushrooms first. Butter in a pan over medium-high heat, mushrooms in, season with salt and pepper. Cook until golden and most of the moisture has cooked off - about 5–6 minutes. Set aside and keep warm. You want the pan free for the burgers.

2. Prep the patties. Divide the mince into two 160g portions. Roll each loosely into a ball - don't compact it too tight or overwork it. Keep them cold until the pan is ready. Cold mince holds together better when you smash it.

3. Get the pan properly hot. Cast iron or a heavy stainless pan is ideal. Add a thin film of oil and heat on high until it's just starting to smoke. This is not a medium-heat situation - the crust needs intense heat immediately.

4. Sear the base of the ball first. Place a mince ball in the pan and let it sit for about 15–20 seconds so the bottom surface bonds and holds together. This stops it falling apart when you smash it.

5. Smash it flat. Press down hard and fast with the flat bottom of a heavy plate, a spatula, or a burger press. You want it thin - about 1 cm or less. Press once, firmly, and hold for a second. Don't go back and press it again once it's down or you'll tear the crust that's forming. Season the top with salt and pepper now.

6. Cook until you see moisture coming through the top. You'll see the colour change upward through the patty and small beads of juice appear on the surface - this is your flip signal. It takes roughly 2–3 minutes depending on thickness and heat. Don't rush it; the crust needs time to build.

7. Flip once. Get under it cleanly with a thin spatula - you want to keep the crust intact. Cook the second side for 1–2 minutes. It won't need as long.

8. Build the burger. Bottom roll, mustard and ketchup, patty, mushrooms, raw sliced onion, Cholula, top roll. Eat immediately - smash burgers don't improve with resting.