The Ains’ Big Smashed Burger

Method

Divide the mince into 8 equal portions and use your hands to loosely form into balls. Cover and chill for 20-30 minutes – you want the meat to be cold when it hits the pan.

To make the burger sauce mix all the ingredients in a bowl and season. Add a pinch of sugar to sweeten if you like.

Brush the burger buns with a little mayonnaise and place cut-side down on a cast-iron smooth griddle or in a large heavy-based frying pan over a medium heat. Toast until golden. Remove and set aside.

Wipe the pan and reheat over a high heat. When hot, put 2-3 beef balls in the pan, as far apart as possible (work in batches or use 2 pans). Quickly cover with a square of baking paper and use the bottom of a small saucepan and a masher or a metal meat press and smash, pressing down hard into thin meat patties. Remove the paper and season well. Cook for 2 minutes until the edges are browned and then flip over, using a spatula to ensure you scrape up the tasty crust. Season with a little more salt and pepper and quickly lay a slice of cheese on top. Cook for another 1-2 minutes until the cheese has melted.

Spread both sides of the buns with burger sauce. Put a little lettuce on the base and add two burger patties on each, cheese side up. Top with a little more lettuce, chopped onion and a couple of gherkin slices. Put the burger top on and enjoy!