Smash Burger Grilled Cheese

Started as a smash burger and ended up better. The idea was to press the patty into a grilled cheese instead of a morning roll - the bread does the same job as a bun but with a proper buttered golden crust and cheese melted through from the inside. Caramelised onions, mushrooms, mustard, hot sauce on top. Steak-cut chips on the side because thin fries don't hold up next to something this size. It comes together faster than it looks.

Ingredients

The sandwich

• 2 thick slices of white bread — medium-sliced is too flimsy, go thick
• Butter — softened, enough to coat both sides of both slices
• 2–3 slices of cheese — something that melts well: cheddar, American, or a mix
• 160g beef mince, 5–10% fat — smash burger method
• 1 small onion, thinly sliced
• Mushrooms, sliced
• Mustard
• Hot sauce — Cholula works well
• Salt & black pepper
• Oil and butter, for frying

Steak-cut chips

• 2–3 large potatoes — cut into thick steak-cut wedges, about 1.5–2 cm wide
• Oil
• Salt
• Black pepper
• Fresh or dried parsley

Method

Chips first - they take the longest

1. Cut the potatoes into thick steak-cut slices - around 1.5–2 cm wide. Toss in oil, salt, and black pepper. Spread on a baking tray in a single layer, don't crowd them.

2. Roast at 200°C for 35–40 minutes, turning halfway, until deep golden and crispy on the outside. The thick cut means a fluffy centre with a proper crunch on the outside - don't rush them at a lower temp.

3. As soon as they come out, toss with parsley and a final pinch of salt. Serve immediately.

Fry the onions and mushrooms

1. Butter in a pan over medium heat. Add the sliced onion with a pinch of salt and cook low and slow for 10–12 minutes, stirring occasionally, until soft, golden, and slightly jammy. Don't rush these - caramelised onions are worth the wait.

2. Push the onions to one side or remove them. Turn the heat to medium-high, add a bit more butter, and fry the mushrooms until golden and the moisture has cooked off - about 5 minutes. Season with salt and pepper. Set both aside.

The smash patty

1. Roll the mince into a 160g ball. Get a heavy pan screaming hot with a thin film of oil. Place the ball in, let the base bond for 15–20 seconds, then smash it flat with a heavy plate or press. Season the top with salt and pepper.

2. Cook until you see moisture coming through the surface - about 2–3 minutes - then flip once and cook for another 1–2 minutes. Keep the crust intact. Set aside while you do the bread.

The grilled cheese

1. Butter both sides of both bread slices generously - outside and inside. The butter on the outside is what gives you the golden, crispy crust. The butter on the inside helps the cheese melt evenly.

2. Place one slice butter-side down in a pan over medium heat. Lay the cheese slices on top. Place the second slice on top, butter-side up.

3. Cook until the bottom is deep golden and the cheese is starting to melt - about 2–3 minutes. If you have a George Foreman, use it - it presses and grills both sides at once and gets an even crust with no fuss. Otherwise, flip carefully and stack a couple of heavy cans on top to press it down while the second side cooks. Cook until equally golden. Remove from the pan.

4. Build it. Spread mustard on the inside of the top slice, add a few dashes of hot sauce. Place the smash patty on top of the grilled cheese, then pile on the fried onions and mushrooms. Close it up and serve immediately alongside the chips.