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Type:
Brisket and Chuck
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
How to make Smash Burgers
Shape the Ultimate Smash Burger Mince into 90-100g pucks
Add directly to a searing hot plancha/chapa/griddle and leave for 10 seconds
Use a flat, smooth burger press to press really hard down on the puck to ‘smash’ it flat
The mince will sometimes stick to the press, to avoid this you can twist before lifting or add a piece of baking paper between the press and puck
Leave the smashed burgers to sear until the top is starting to cook and the underside is dark and crispy
Flip the burger and season generously with salt and a little black pepper
If making cheese burgers, add the cheese now
Continue to sear until the second side is also crispy and dark
Our favourite burger is double or triple smash patties with melted cheese, crispy bacon, American mustard, ketchup, finely chopped red onion, and sliced pickled gherkins.
Nutrients
(Typical per 100g)
Energy: 905 kJ/ 218 kcal
Fat: 16g, of which saturates: 6.7g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 18g
Salt: 0.13g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
