Cheesy American Style Bacon Smash Burger
with Fries and Pickled Cucumber Salad
Originating in mid-20th century Kentucky, smash burgers, as the name suggests, flatten a standard burger patty in order to create a quicker cooking burger. This creates a wider surface area that allows it to crisp up quicker - delivering more flavour and resulting in crispy edges with a tender centre.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
240 grams
British Beef Mince
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
20 grams
Baby Leaf Mix
45 grams
Burger Sauce
(Contains: Egg, Mustard)
4 rasher(s)
British Streaky Bacon
Not included in your delivery
1 tsp
Sugar for Pickling
¼ tsp
Salt for the Burgers
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, grate the cheese.
Trim the baby cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the red wine vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber.
Mix together well, then set aside to pickle.
In a large bowl, combine the beef mince and salt for the burgers (see pantry for amount), then season with pepper.
Mix together with your hands, then roll loosely into even-sized balls, 1 per person. Sandwich each ball of mince between two pieces of baking paper or cling film.
Pop onto a board. Using the bottom of a saucepan, press down hard to flatten the mince into 1/2cm thick patties. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, use a spatula to carefully lift one of the patties off the paper and into the pan.
Fry until browned on the outside and cooked through, 5-6 mins in total. Carefully turn them every 1-2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Transfer the cooked burger to a large baking tray and repeat with the remaining patties.
Once all of the burgers have been cooked through, top with the grated cheese. Bake on the middle shelf of your oven, alongside the bacon rashers, until melted and golden, 3-4 mins.
Meanwhile, halve the burger buns. Put into the oven to warm through, 2-3 mins.
Add the baby leaves and olive oil (see pantry) to the bowl of cucumber and toss together.
When everything's ready, spread the burger sauce over the bun lids.
Top the bases with the cheesy smash burgers and crispy bacon, then sandwich shut with the bun lids.
Serve with the fries and picked cucumber salad on the side.
Enjoy!
