Best smash burgers

Ingredients

• 700–800 g minced waygu beef brisket trim or chuck ground twice (20% fat) (see Note)
• Vegetable oil, for drizzling
• 8 rashers streaky bacon
• BBQ seasoning, to taste (optional)
• 8 slices American burger cheese
• 4 toasted potato buns (or other rolls), to serve
• 2 cups shredded iceberg lettuce
• 2 tomatoes, thinly sliced

For the burger sauce

• ½ cup good-quality mayonnaise
• ½ cup good-quality barbecue sauce
• 2 tbsp finely chopped dill pickles, plus extra pickles, to serve
• 1-2 tbsp dill pickle juice

Instructions

1. Shape the beef mince into 8 balls (about 85 g each). In a medium bowl, combine the ingredients for the burger sauce.
2. Heat a heavy-based frying pan over high heat. Add a drizzle of oil and fry the bacon rashers until crisp, then remove to a plate and set aside. Return the pan to the heat, then add two meatballs. Use a burger press to firmly press the mince into burger patties. Sprinkle with barbecue seasoning (if using), then flip the patties. Top each with a slice of cheese and cook for a further 45 seconds, or until the cheese melts and the patty is cooked through. Transfer to a wire rack set over a baking tray, then repeat with remaining beef mincepatties
3. To serve, spoon the prepared burger sauce into toasted potato buns. Top with lettuce, tomato, burger patties and extra pickles and serve.

Note

For the richest results, try track down wagyu beef mince made from brisket, or beef chuck steak that has been ground twice for extra-tender results with a beefy bite.

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