Smash Burgers with Umami Slaw

1 - Prep prep

‍Peel and very finely slice 1 red onion. Finely dice 2 gherkins and finely shred 0.5 pointed cabbage. Finely chop 10g of parsley, then peel and grate 1 clove of garlic.

‍2 - Assemble the dressing

‍Add 1 tbsp of tomato ketchup, 2 tbsp of mayonnaise, 1 tsp of Dijon mustard and 0.5 chicken stock cube to a large mixing bowl, then whisk together. Set aside 1⁄4 of this to use for the burger buns later.

‍3 - Mix it up

‍Using a peeler, slice the carrot into thin ribbons straight into the bowl. Add 0.5 of the onion and diced gherkin, all of the cabbage, garlic and parsley, then mix everything together well. Season to taste with salt and pepper.

‍4 - Preheat the pan

‍Place a large frying pan that you have a lid for over a high heat with 1 tbsp of vegetable oil.

‍5 - Form the balls

‍Form 400g of beef mince into 4 balls, then lay the remaining sliced onion on top of each one, season with salt and drizzle over 1 tbsp of oil. Flatten the balls slightly to form pucks we will smash them later in the pan. Remember to wash your hands after handling raw meat!

‍6 - Smash

‍Once the pan has preheated, lay the burgers in, onion-side down. Use a spatula to flatten them to around 0.5cm thickness.

‍7 - Fry‍

Fry on each side for 1-2 minutes, until golden and crisp in places. Season both sides with salt and pepper. Cut 2 brioche burger buns in half while you wait.

‍8 - Add the cheese

‍Once the burgers are golden and crisp in places, add a slice of American cheese onto each. Add a splash of water to the pan, cover it with a lid and steam for around 20-30 seconds, until the cheese has melted fully.

‍9 - Assemble the burgers

‍Transfer the burgers to a plate and toast the burger buns cut-side down in the residual fat for 1-2 minutes, until golden. Spread a reserved sauce over the cut sides of the buns, then load in the burgers and top with the remaining gherkin.

‍10 - Serve

‍Serve the burgers on plates with piles of the umami slaw on the side. Get stuck in!