Smash burgers are ridiculously easy and seriously quick once the grill is hot. The magic? Two simple rules: smash it once and get it flat, and only flip the burger once. That’s how you get that crispy, caramelised crust and juicy centre every time.
Using Angliss beef burgers keeps things simple, while double patties with cheese on each one makes it properly indulgent. Add buttery fried onions and mushrooms, fresh lettuce and tomato, and tuck it all into soft brioche buns - done!
For the Grill:
- 8 Angliss Beef Burger Patties
- 8 slices of American or Melty Cheese
- 1 Onion, thinly sliced
- 200g Mushrooms, sliced
- Olive Oil
- Salt and Pepper, to taste
For the Burgers:
- 1 Tomato, thinly sliced
- 1/4 Iceberg Lettuce, shredded (or lettuce of choice)
- 4 Seeded or Brioche Buns
- Butter
- Spicy Mayonaise
Method:
-
Cook onions & mushrooms in oil or butter over medium heat until golden and soft. Set aside.
-
Toast buns cut-side down until lightly golden.
- Heat grill or pan to medium-high. Place patties down and smash once firmly with a spatula. Season.
- Cook 2–3 minutes until crispy underneath. Flip once only, top each patty with cheese and cook 1–2 minutes until melted.
- Stack two cheesy patties per bun. Top with onions, mushrooms, lettuce and tomato. Add sauce, crown with the bun and serve immediately.
Hot grill. One smash. One flip. Perfect burger.
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