Smash Burger

• 10 g Light mayonnaise (⅔ tbsp)
• 8 g Ketchup (1⅓ tsp)
• 4 g Yellow mustard (¾ tsp)
• 25 g drained Dill pickles (0.9 oz drained)
• 20 g raw Onion (0.7 oz raw)
• 20 g raw Iceberg lettuce (0.7 oz raw)
• 30 g raw Tomato (1.1 oz raw)
• 60 g (1 bun) Burger bun
• 150 g raw Lean ground beef (90%) (5.3 oz raw)
• 0.8 g Salt (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 20 g Reduced-fat cheddar, sliced (0.7 oz)

You'll need: Heavy frying pan or cast-iron skillet, Sturdy metal spatula, Small square of parchment paper, Small bowl, Cutting board and knife.

Method

1. Make the sauce and toppings

   Finely chop a few pickle slices and stir them into the mayonnaise, ketchup and mustard. That's your burger sauce. Slice the onion very thinly, shred the iceberg and slice the tomato. Keep the rest of the pickles whole.

   Slice the onion paper-thin. It'll soften on the hot patty and taste sweet, not sharp.

2. Toast the bun

   Heat the dry pan over medium heat. Toast the bun cut side down for about 1 minute, until golden, then set it aside.

   A toasted bun stays crisp under the sauce instead of going soggy.

3. Smash the patties

   Roll the beef loosely into 2 balls. Turn the heat to high and let the pan get very hot, about 2 minutes. Put the balls in, lay the parchment on one and press down hard with the spatula until it's about 1 cm (½ inch) thin. Repeat with the other. Sprinkle with the salt and pepper and leave them for 2 minutes, until the edges are deep brown and crisp.

   Smash once, in the first 30 seconds, then don't touch it. Pressing later squeezes out the juices.

4. Flip and melt the cheese

   Scrape under each patty with the spatula, keeping the brown crust attached, and flip. Lay the cheddar on one patty and a few onion slices on the other. Cook for about 1 minute, until the cheese melts and the beef is cooked through, 71°C (160°F). Stack them.

   The brown crust is the whole point of a smash burger. Scrape under it firmly so it comes with the patty.

5. Build the burger

   Spread the burger sauce on both halves of the bun. Layer the iceberg and tomato on the bottom, then the stacked patties and the pickles, and close it up. Eat it hot.

   Lettuce under the patties acts as a shield and keeps the bottom bun from soaking through.

Swaps

• Lean ground beef (90%) → Lean ground beef (95%)About 60 kcal fewer. Smash it a bit thicker so it stays juicy.
• Burger bun → Potato bunSofter and a little sweeter, about the same calories.