Smash Burgers with Caramelised Onions, Comte Cheese and Toasted Brioche Bun
Quite possibly the best way to make burgers, influenced from the origins from America’s finest burger joints. Plenty of fun to be had making these with various toppings and flavours. Any mince with a good fat content will work well for this recipe, but short rib or wagyu mince would be a delicious alternative!
Ingredients
500g wagyu beef mince or 20% fat beef mince
½ tsp cracked black pepper
1 tsp salt
1 onion, peeled and finely sliced
2 tbsp American mustard
BURGER MAYO
4 tbsp mayonnaise
1 tbsp ketchup
2 tbsp American mustard
1 tbsp diced onion
1 tbsp diced gherkin
1 tbsp pickle gherkin juice
Pinch of dried dill
BURGER TOPPINGS
4 slices of Comte cheese or traditional burger cheese
4 slices of beef tomato, lightly season with salt
4 slices of raw red onion, lightly season with salt
4 small handfuls of shredded iceberg lettuce
4 brioche buns cut in half
12 fried onion rings
4 pickled gherkins or chillies
Method
1. To begin this recipe, safely light up your BBQ using Extra Long Bryant & May Matches and leave for the relevant period of time until you have embers.
2. Once your BBQ or fire pit is ready, if needed, place a hotplate to preheat.
3. In the meantime, add the beef mince, salt and pepper to the bowl and evenly mix together, then divide into 4 equal sized meat balls.
4. To cook the burgers, simply lay the meatballs onto the hot plate and smash flat with the burger press to the thickness of pound coin, then leave to cook for around four minutes, so that the patties form a lovely deep roasted crust.
5. While the burgers are cooking, add all of the burger sauce ingredients into a bowl and stir together, keep to one side.
6. Next, pile on the finely sliced onions to the top of the burgers and drizzle with American mustard and then, with a spatula, flip the burgers to caramelise the onions and steam in the mustard. At the same time as you flip the burgers, lay on the burger cheese and place a metal bowl or cloche over the top to retain the moisture and melt the cheese.
7. Toast the burger buns on the BBQ and then apply burger sauce to the base and lid of the buns. Next, add the shredded lettuce, tomato and red onion to the base of the bun.
8. Remove the burgers from the BBQ and lay onto the loaded bun base, the onions should be caramelised and the cheese melted. Pop on the bun lid and secure with wooden skewers. Place the burgers onto a large serving platter or wooden board and top off each burger with fried onion rings and pickled gherkins.
9. Optional, serve with a bowl of gravy, just like a French dip, and bowl of fries.
More Recipes Ideas
Method
1. To begin this recipe, safely light up your BBQ using Extra Long Bryant & May Matches and leave for the relevant period of time until you have embers.
2. Once your BBQ or fire pit is ready, if needed, place a hotplate to preheat.
3. In the meantime, add the beef mince, salt and pepper to the bowl and evenly mix together, then divide into 4 equal sized meat balls.
4. To cook the burgers, simply lay the meatballs onto the hot plate and smash flat with the burger press to the thickness of pound coin, then leave to cook for around four minutes, so that the patties form a lovely deep roasted crust.
5. While the burgers are cooking, add all of the burger sauce ingredients into a bowl and stir together, keep to one side.
6. Next, pile on the finely sliced onions to the top of the burgers and drizzle with American mustard and then, with a spatula, flip the burgers to caramelise the onions and steam in the mustard. At the same time as you flip the burgers, lay on the burger cheese and place a metal bowl or cloche over the top to retain the moisture and melt the cheese.
7. Toast the burger buns on the BBQ and then apply burger sauce to the base and lid of the buns. Next, add the shredded lettuce, tomato and red onion to the base of the bun.
8. Remove the burgers from the BBQ and lay onto the loaded bun base, the onions should be caramelised and the cheese melted. Pop on the bun lid and secure with wooden skewers. Place the burgers onto a large serving platter or wooden board and top off each burger with fried onion rings and pickled gherkins.
9. Optional, serve with a bowl of gravy, just like a French dip, and bowl of fries.
