The Heal Chef Smash Burger

Updated at: Wed, 08 May 2024 09:44:27 GMT

Step 1

Begin with assembling the sauce, finely dice the onion and pickle and mix together in a bowl with the rest of the ingredients and put to the side.

Step 2

Split the mince in half and roll into two balls (slightly larger than golf balls) and leave in the fridge.

Step 3

Slice the 2 remaining onions.

Step 4

Get a pan on a high heat and add the lardons. Cook for 2-3 minutes until crispy and then put to the side.

Step 5

In the same pan, add a knob of butter and once melted add the onions. Season with a pinch of salt and keep stirring for 15-20 minutes until dark brown and caramelised. Re-add the lardon and give one final stir. Turn the heat right down to low.

Step 6

In a separate pan on a high heat, add the burger balls with a good distance between the two. Using a baking paper and a solid bottom (small sauce pan will do) press down as hard as you can smashing the burgers one at a time.

Step 7

Once completely flat, season with salt and pepper and once a nice crust has formed flip them over. Season the other side.

Step 8

Top with plastic cheese and then place one burger onto of the other. (You can also place a lid over the pan for 30 seconds to help the cheese melt)

Step 9

Toast the buns and then it's time to assemble.

Step 10

Add the sauce to the bottom bun with some diced onions. Place on the patties, top with the caramelised onions, crispy lardons and sliced pickles. Sauce the top bun and place on top.

Step 11

Enjoy!

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