This American-style smash burger requires pressing down on the nut and mince burger patty before cooking it which results in wonderfully crisp, lacy edges
|Prep time||30 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Prepare a grill for high heat.
Place a cast-iron griddle pan, flat side up, on the grate. Heat until very hot, at least 20 minutes.
To make the sumac aioli, combine the mayonnaise, garlic clove, sumac, juice of half a lemon and salt and set aside.
To make the beef patties, combine the finely sliced leek, chopped walnuts, handful of chopped coriander and mince in a large bowl. Add sea salt and black pepper to taste.
Divide into 85g balls.
Place the balls onto baking paper and, using a meat mallet or pan, press them down to create thin patties.
Drizzle some sunflower oil over the patties and season with some salt and pepper.
Place the patties in the griddle pan and cook, without moving them, approx. 2-3 minutes a side, or until crispy on the edges.
Place a piece of lettuce on the bottom half of a bun, top with a patty, sumac aioli, tomato and onion.
Place the top half of the bun on and serve.
Repeat with the remaining buns and patties.