Banh mi smash dog

The cook

1. 01

   Step 1GET THE FIRE SORTED

   Set up your BBQ for two-zone cooking, with fuel on one side and a cooler side beside it. Aim for around 220°C with the lid down. Put a BBQ-safe cast-iron griddle over the direct heat and let it heat thoroughly while you prep.

2. 02

   Step 2MAKE THE PICKLE

   Stir the rice vinegar, water, sugar and salt together until dissolved. Add the carrot, scrunch gently and leave for at least 15 minutes, tossing occasionally. You want sharpness and crunch, not floppy orange string.

3. 03

   Step 3STIR THE SAUCE

   Mix the mayonnaise, sriracha, lime juice and fish sauce in a bowl. Keep chilled until needed. The fish sauce brings a savoury kick; it should back up the sausage, not take over.

4. 04

   Step 4SHAPE THE SAUSAGE

   Divide the sausage meat into four equal portions and shape into loose logs slightly shorter than your rolls. Don't knead them into submission. Keep chilled until the griddle is ready, then wash your hands and clean anything that touched the raw meat.

5. 05

   Step 5SMASH

   Brush the hot griddle with the oil. Add the sausage logs with plenty of space between them, working in batches if needed. Cover each briefly with a small piece of baking parchment and press firmly with a sturdy metal spatula or burger press to roughly 1 cm thick. Remove the paper immediately. Cook untouched for 3–4 minutes so a proper brown crust can form.

6. 06

   Step 6FLIP AND FINISH

   Scrape firmly beneath each sausage patty to keep that crust attached, then flip. Cook for another 3–4 minutes, until the centre reaches 75°C on a digital probe inserted sideways into the thickest part. If the outside is getting too dark, move to the cooler edge of the griddle and close the lid briefly to finish. Don't keep pressing; you've done the smashing.

7. 07

   Step 7REST AND TOAST

   Transfer the cooked sausage to a warm plate and rest for 3 minutes. Meanwhile, toast the rolls cut-side down on a clean patch of griddle or over the cooler side of the grill for 30–60 seconds. Drain the carrot well so the rolls don't end up swimming.

8. 08

   Step 8BUILD BIG

   Spread the pâté across the warm rolls and add the cucumber. Lay a smashed sausage in each, spoon over the chilli mayo and pile on the pickled carrot, spring onions and coriander. Finish with sliced chilli if you're using it. Serve straight away, with napkins and absolutely no promise of tidy eating.