The rub goes on the outside here, not through the mince. A smash burger lives or dies on the crust it builds against hot steel, and the brown sugar in Old Red caramelises straight into it. Thin patties, lacy edges, two of them in every bun.
15 mins. Makes 2 doubles.
Ingredients
- 400g Beef mince, 20% fat, in 4 loose balls
- 1 dessertspoon Plateit Old Red Rub
- 4 Tasty cheese slices
- 2 Soft milk buns
- 20g Butter, for the buns
- Iceberg, sliced pickles, thin raw onion, to build
- Salt
Method
- Roll the mince into 4 loose balls. Do not season them and do not work the meat. A compacted ball will not smash thin.
- Butter the cut buns and toast them face down on the plate. Set aside.
- Flat plate or heavy pan as hot as it goes. One ball on, then smash it flat and thin with a stiff spatula and ten seconds of real pressure. Salt the up side.
- Ninety seconds to two minutes, untouched, until the edges go dark and lacy.
- Dust the up side with the Plateit Old Red Rub, then flip. Forty-five seconds only.
- Cheese on, second patty stacked on top, straight into the bun. Pickles, onion, lettuce.
Do this: The rub goes on late. Two minutes face down on a screaming plate and the sugar in it turns bitter.
Tip: Two thin patties beat one thick one every time. Same beef, twice the crust.
