Smash burgers are all about the crust: a screaming-hot pan, a ball of burger mince and a firm press. Vegan burger mince takes to the technique brilliantly because it browns fast. Two thin patties per bun, a slice of cheese between them and a sharp, pickly sauce — this is the one to make for sceptics.
Ingredients
servings
For 4 servings.
- 500g vegan burger mince (or vegan burger patties, each cut in half and rolled into balls)
- 8 slices vegan cheese slices (a burger-style or cheddar-style slice melts best)
- 4 burger buns (check they're vegan — some brioche buns contain egg and butter)
- 1 onion (very finely sliced)
- to taste salt and black pepper
- 1 tbsp vegetable oil
- 4 tbsp vegan mayonnaise (for the sauce)
- 2 tbsp ketchup (for the sauce)
- 1 tsp American-style mustard (for the sauce)
- 2 gherkins (finely chopped, plus 1 tsp of the brine, for the sauce)
- ¼ tsp smoked paprika (for the sauce)
- to serve shredded lettuce and sliced pickles
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Mix all the sauce ingredients in a small bowl and set aside.
- Divide the mince into 8 equal balls (about 60g each). Keep them cold in the fridge until the pan is ready.
- Split and lightly toast the buns, cut side down, in a dry pan. Set aside.
- Heat a heavy cast-iron pan or flat griddle over a high heat for a good few minutes until very hot. Add a thin film of oil.
- Place two or three balls in the pan, spaced well apart. Put a square of baking paper on top of each and press down hard with a sturdy spatula to make a thin patty about 1cm thick. Peel off the paper, scatter over a pinch of the sliced onion and season.
- Cook for 2–3 minutes without moving until a deep brown crust forms, then scrape under each patty and flip. Lay a cheese slice on top, and cook for a further 1–2 minutes until the cheese melts and the patty is piping hot throughout (check your pack for guidance).
- Stack two patties on each bun base, add sauce, lettuce and pickles, and lid it. Repeat with the rest.
Good to know
- The baking-paper trick stops the mince sticking to your spatula — it's the difference between a smash and a mess.
- Cold mince, hot pan: that contrast is what gives the crisp edges.
- Put a lid or an upturned bowl over the patties for 30 seconds after adding the cheese to speed up the melt.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
