This recipe arrives on 25/03/2027
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Burger Sauce
- 500 g minced beef (not too lean)
- 4 slices of aged cheddar
- 4 soft brioche buns
- 4 generous tbsp Orco Burger Sauce with Caramelised Onion
- 1 red onion
- 4 iceberg lettuce leaves
- 2 tbsp butter
- Salt and black pepper
Never overwork the meat, and don't add egg or breadcrumbs: the secret of the smash burger is exactly the simplicity of pure mince forming that crust.
Divide the mince into 4 balls without overworking it — it should stay soft. Heat a cast-iron pan over high heat, almost smoking. Drop a ball in and flatten it with a wide spatula until as thin as a pancake: you'll hear a loud sizzle, that's the right sound. Salt immediately, and cook for 2 minutes without touching until the edges turn crisp and dark. Flip, top with the cheddar and cover with a lid for 30 seconds, just long enough for the cheese to melt into strings.
Meanwhile, cut the onion into thick rings and sauté in the butter over low heat until soft and golden. Toast the buns in the same pan, cut-side down.
Spread the Orco Burger Sauce on both halves of the bun, be generous. Build the burger: base, lettuce, patty with melted cheddar, buttery onions, top bun. Press lightly and dig in right away.
