Smashed burger patties? It’s just like the name sounds. Instead of moulding patties by hand, you simply portion seasoned, top-quality mince and flatten each mound directly on a hot pan’s surface. Another bonus to this method (apart from saving valuable series-watching time) is that it creates patties with ragged, gorgeously crunchy edges and juicy centres. Let’s talk you through it:
1. Mix 500 g beef mince, 2 teaspoons Maldon salt and 1 teaspoon freshly ground black pepper.
2. Heat 2 tablespoons oil in a hot cast iron pan. Spoon 3 tablespoons of the mince mixture into the pan and press it down with the back of a spatula. Cook for 2 minutes a side until golden brown on the outside. Repeat with the rest of the mince.
3. Showcase your patties in fresh hamburger rolls, with cos lettuce, pickled cucumbers, caramelised onions, a slice of cheddar or gouda, a slice of tomato.
4. Serve with a Greek salad and bowl of homemade mushroom sauce, for good measure. To make the sauce, fry 500 g sliced white button mushrooms in 1 tablespoon of olive oil until golden brown. Add 3 cloves crushed garlic, 1 teaspoon of thyme and 1 cup of cream, then simmer for 5 minutes until reduced.
Hungry yet? You’re in luck: lean beef mince, gouda and cheddar, white button mushrooms and Greek salad are currently all on promotion at Woolies. Check out more Daily Difference promo items here.
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