Hot Honey Smash Patty

Super thin crispy beef patties, sandwiched between spicy sweet burger sauce & tangy pickled onions.  

Takes 30 minutes to prep & 10-20 minute cook.

Serves 4. 

INGREDIENTS

4 brioche burger buns (sliced in half & toasted)

500g 12-20% fat minced beef (60g per patty)

4-8 slices of mild cheese (gouda, jarlsberg, emmental) 

Flaked sea salt & freshly ground black pepper

Quick pickle onions:

1 red onion (thinly sliced)

75ml white wine vinegar

75ml water 

1 tsp Black Bee British Hot Honey 

1 tsp salt 

Hot honey burger sauce:

100g mayonnaise

1 tsp dijon mustard

1 tsp Black Bee British Hot Honey 

2 tsp of pickle juice from onions 

Seasoning 

Optional:

Dill gherkins, lettuce, tomato.

METHOD

Start by preparing the quick pickle onions, place all the ingredients apart from the onions into a small saucepan over a medium heat. Bring the liquid up to a gentle simmer then remove from the heat, leave to cool for a minute then taste and adjust the spice or sweetness to your palette. Pour the warm liquid over the thinly sliced onions and set aside. 

Prepare the hot honey burger sauce by combining all the ingredients in a bowl. Taste and adjust the seasoning. At this point it’s good to prepare any other fillings you have chosen & get your plates ready. Once you get cooking, the burgers come together quickly. 

Now for the patties, cut 8 strips of greaseproof paper, roughly 10cm wide. Place one strip onto the scales and weigh out 60g of ground beef. Roll the beef between your palms to create a ball, then place it on one end of the greaseproof strip. Fold the other edge to meet, then squash the patty between your hands till it's 0.25cm thick. Repeat the process till you have 8 patties. 

Place your skillet on a medium to high heat then grease the pan with a little vegetable oil. Once the pan is smoking hot, it’s ready. Gently peel back one side of the paper from the patty, sprinkle generously with sea salt & black pepper, then using the paper, place the patty meat side down, gently peeling back the greaseproof. Sprinkle the patty with more sea salt and black pepper.  If your pan is large enough, place 4 patties in at once. If not, cook in batches of 2.  Leave to cook for 1 minute, until the edges are crisping up, flip and press down with a spatula. Then place a slice of cheese over each patty, cover the pan with a large lid for 1 minute until the cheese has melted. 

Now stack up your burgers, a generous dollop of hot honey burger sauce on the base of the brioche bun, gherkins, two cheese coated patties, a good serving of pickled onions, & more burger sauce!

Enjoy. 

Author: @lucyrosetteturnbull