Andy Allen's Smash Burgers – Get On The Tongs (with Dylan Alcott)

Smash burgers with bacon BBQ sauce, by Andy Allen (and Dylan Alcott)

Ingredients

• 6 burger buns
• 500g Burger mince – try and get something with a high fat content
• 6 slices of American cheese
• Burger pickles – try not to drop em
• A six pack of travla

Bacon BBQ sauce

• 6 bacon rashers
• 150g bbq sauce
• 2g smoked paprika
• 15g Worcestershire sauce

Burger sauce

• 100g mayo
• 30g American mustard
• 10 chopped jalapenos
• 10g jalapeno juice
• 2g smoked paprika
• Pinch of salt
  

Method

1. Set your BBQ to a high heat. Chuck your travlas in the esky.
2. Once it’s hot, whack on your bacon and cook until it’s nicely caramelised on both sides.
3. When it’s done, take it off, let it cool and then chop it as fine as you can. Your goal is to do a better job than Dyl, which shouldn’t be hard. 
4. Put it in a bowl and mix it up with the bbq sauce, smoked paprika and Worcestershire sauce. 
5. For the burger sauce, just mix everything together and set it aside.
6. Now, the smash burger. Roll the mince into 70g balls. Give the lightest spray of oil to your BBQ hot plate. Place the ball of mince on the hot plate and smash down using a circular motion. I just use a small frying pan with some grease proof paper underneath. Don’t hold back here, you really want to flatten it out.
7. Once smashed, season them with a good amount of salt and pepper and then leave the burgers to cook until you can basically see that they’re cooked through. What you’re looking for is maximum caramelisation. Flip and cook on the other side. Just before they’re done, flip it back to the first side and then lay some cheese over the top and let it melt. 
8. Lastly, toast your buns and build your burger. I go bacon bbq sauce on the bottom bun, a couple of smash patties, some burger sauce on the top and some pickles. But throw on whatever you want. 
9. Crack a travla and dig in.