American · Main
The Perfect Smash Burger
Maximum crust, minimum fuss. Thin, lacy-edged patties smashed onto a screaming-hot surface, stacked double with American cheese.
Shop the ingredients
The exact cuts from our counter, delivered fresh across Essex.
The smash burger trades thickness for crust. Pressing the meat hard against the heat gives you ten times the browned surface of a fat patty — and browned surface is where flavour lives. Two thin patties always beat one thick one.
Method
Divide the mince into 4 loose balls — don't pack them tight. Season the outside with salt and pepper.
Heat a cast-iron pan or flat griddle over the highest heat until smoking. Wipe with the oil.
Place two balls in the pan and immediately smash them flat with a heavy spatula or burger press — about 1cm thick, right to the edges.
Cook for 90 seconds without moving. The edges should be deep brown and lacy.
Scrape under the crust with a sharp spatula and flip. Top each with cheese and cook for 60 seconds more.
Stack two patties per bun. Repeat with the remaining balls.
Build: sauce on the bottom bun, lettuce, double patty, onion, pickles, top bun. Eat immediately.
Pro tips from the block
- Smash in the first 30 seconds: once the crust sets, pressing just squeezes out juice.
- Scrape, don't lift: a sharp metal spatula keeps the crust on the patty instead of the pan.
- Short on time? Press our ready-made beef burgers flat — same trick, less shaping.
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