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Not all burgers are created equal. Some are fine. Some are good. And then there's the one where the edges are so crispy they crunch before the bun even hits your mouth, the cheese melts down the side, and you wonder why you ever bothered with anything else.

That's a smash burger. The reason it works is simple: hot pan, press flat. The beef caramelises where it touches the heat, building a depth of flavour a thick patty just can't reach. Woolies' new smash burgers are already portioned and seasoned, so you get straight to the good part. No shaping, no weighing and no hoping you got the seasoning right. Just press and let the pan do the rest.

We made one and it’s a smash hit!

Smash burger with pickles

Build your burger personality

So you've got the recipe. But the thing about a smash burger is that the recipe is a suggestion, not a rule. You can totally make it your own. If you're a purist, keep it simple: lettuce, tomato, double patty, done. If you're a maximalist, go for extra cheese, extra pickles, a drizzle of something sweet, because why not? If you're a chaos agent, add pickled jalapeños, crispy onions, bacon jam, whatever's in the fridge and half of whatever isn't.

Not feeling the Dijon mayo? Garlic aioli. Want more heat? Swap the pickles for chilli sauce. Is the Cheddar feeling safe? Try blue cheese and live a little. The smash burger doesn't judge. It just takes whatever you give it and somehow makes it work.

Find more burger recipes here

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

Woolies' new coarsely ground beef smash burgers come seasoned and pre-portioned, ready to press flat and pile high whenever burger night calls.

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