Beef and Raclette Smash Burgers
These crispy-edged smash burgers are brilliant made on a BBQ. Smashing down the meat ensures plenty of crunchy caramelisation, and makes for fast cooking. They’re delicious served with Makikihi’s crinkle cut fries.
Ingredients
500g beef mince
1 pack Bread and Butter brioche burger buns
Oil, for frying
1 pack Little River raclette
Mayonnaise for the buns
1 cos lettuce, torn into large pieces
2 sliced tomatoes
McClure’s bread and butter pickles
Sweet Sting space jam chilli jam
Method
Divide the beef into 8 portions and season with salt and pepper. Shape into rough patties – to get good caramelisation you want to leave the patties a little rough and ragged.
Cut and toast the burger buns under an oven grill until lightly golden.
Heat a barbecue hot plate or frying pan until hot. Lightly oil the pan, then add the patties and use a spatula, frying pan, or pot to flatten the meat - ideally to a 5mm thickness (if you’re using a pan put a layer of baking paper in between). Cook the patties for 1-2 minutes, flip over, add a slice of cheese, and cook for a further 1-2 minutes.
To build your burgers, smear some mayo on the base of each bun. Add some lettuce and tomato, then top with two beef patties, some pickles, and a dollop of chilli jam. Eat immediately.