Smashburger

Source: serious eats kenji

• Buns
• American cheese slices
• 25% fat mince beef, 110g per burger (2 x 55g)
• Burger sauce
• Lettuce sliced
• Onion sliced
• Pickles sliced
• Salt pepper

1. Ball 55g meat
2. Make burger sauce
3. Slice onions, lettuce, pickles
4. Prep cheese
5. Open doors, windows, close door to smoke alarm
6. Low heat not-non-stick pan, then fry buns a little to get colour
7. Make buns ready for burgers
8. Follow serious eats for proper instructions, but full heat over 300C uncoiled pan, smash, season, await crispy, flip couple seconds cheese in-between 2 patties