Double Smash Burger
Difficulty:
Preparation time: 30 minutes
Serving size: 2
Ingredients
- 2 IBIS brioche burger buns
- 2 tbsp butter
- 1 onion
- 1 tomato
- 3 iceberg lettuce leaves
- 2 pickled gherkins
- 6 tbsp mayonnaise
- 1 tsp mustard
- 1 tsp Sriracha sauce
- Salt
- Pepper
- 320 g minced beef, approx. 18 percent fat
- Frying oil for rubbing in
- 2 slices cheddar cheese
Instruction
Butter the cut surfaces of the brioche buns. Peel the onion and cut into rings, slice the tomato. Cut the iceberg lettuce into strips and slice the pickled gherkins. Mix the mayonnaise with the mustard and Sriracha sauce. Season to taste with salt and pepper, stir in more sriracha sauce if desired.
Divide the minced beef into 4 portions of 80 g each and roll them into balls. Rub all over with frying oil and season lightly with salt.
Heat a grill plate or grill pan on a high heat. Place the meatballs on it. Immediately flatten with a platter wrapped in baking paper so that the meat is slightly larger in diameter than the buns. Grill for approx. 1 minute, then turn. Spread the cheese on 2 patties and place 1 patty without cheese on top of each and continue to heat briefly until the cheese has melted nicely.
Meanwhile, place the brioche burger buns cut-side down on the grill plate, but on the edge where the heat is not so high. Roast briefly, then remove.
Spread half of the sauce on the bottom sides of the buns, top with the iceberg lettuce and the double patties. Cover with the remaining toppings, place the tops on top and enjoy immediately.
