Simple smashburger

The cook

1. 01

   Step 1GET THE FIRE SORTED

   Set up a kettle BBQ with two heat zones, banking lit charcoal on one side. Aim for roughly 230°C with the lid closed. Set a solid cast-iron griddle over the hot side and preheat for 10–15 minutes. That lid reading is a guide, not the plate temperature: you want the plate properly hot, with a wiped-on film of oil just beginning to smoke. Allow extra time to light and preheat the BBQ before the cooking time starts.

2. 02

   Step 2SORT THE SAUCE

   Mix the mayonnaise, ketchup, mustard and gherkin brine. Put the sliced pickles, onion, lettuce and cheese within easy reach, away from the raw beef. Have a stiff metal scraper or spatula, a burger press and a small piece of baking parchment ready.

3. 03

   Step 3KEEP THE BEEF LOOSE

   Divide the mince into eight 75 g portions and gently roll into loose balls. Don’t knead it or mix salt through it — that gives you a bouncy sausage texture. Keep the balls in the fridge until you’re ready to cook.

4. 04

   Step 4TOAST THE BUNS

   Toast the buns cut-side down on the cooler part of the griddle for 30–60 seconds, until golden. Set aside. Wipe a thin film of rapeseed oil across the hot cooking area using kitchen paper held in long tongs.

5. 05

   Step 5SMASH ONCE

   Work in two batches of four patties, leaving plenty of space. Put four beef balls on the hot plate, cover each briefly with the parchment and press firmly into a thin patty, roughly 5 mm thick. Remove the parchment straight away, then season with salt and pepper. Smash only at the start. Pressing again later just squeezes out the juices.

6. 06

   Step 6BUILD THAT CRUST

   Cook undisturbed for about 2 minutes, until the edges are deeply browned and the tops are starting to lose their raw shine. Scrape hard underneath each patty with the metal spatula, keeping the blade flat against the plate. Take the crust with you — that’s the good bit.

7. 07

   Step 7FLIP AND MELT

   Flip, add a slice of cheese to each patty and cook for another 1–2 minutes. Check each patty with a fine-tip thermometer inserted sideways into the centre: aim for 75°C and hold there for 30 seconds. Give them longer if needed; minced beef needs cooking right through. Stack into doubles and transfer to a warm plate.

8. 08

   Step 8REST, BUILD, DEVOUR

   Rest each double stack for 2 minutes, uncovered so the edges stay crisp. Spread sauce over the toasted buns, add lettuce, then the beef, pickles and red onion. Pop the lids on and serve while hot. Cook the remaining four patties the same way, letting the griddle recover its heat between batches.