Cheddar, corn and chilli smash burgers recipe
A smashburger is just what it sounds like: you crush balls of burger mixture onto a hot surface, creating lots of irresistible, crunchy edges.
You will need a chapa (a heavy-duty flat surface you put on your grill bars to cook on) or a heavy-duty baking sheet, and a cloche or large metal bowl.
Ingredients
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 200 g can sweetcorn (corn), drained
- 1 pinch chipotle (or other) chilli flakes
- 12 slices smoked streaky bacon
- 600 g beef mince (ground beef)
- 250 g Cheddar, sliced
- 1 pinch each of sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 7.1 oz can sweetcorn (corn), drained
- 1 pinch chipotle (or other) chilli flakes
- 12 slices smoked streaky bacon
- 21.2 oz beef mince (ground beef)
- 8.8 oz Cheddar, sliced
- 1 pinch each of sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 7.1 oz can sweetcorn (corn), drained
- 1 pinch chipotle (or other) chilli flakes
- 12 slices smoked streaky bacon
- 21.2 oz beef mince (ground beef)
- 8.8 oz Cheddar, sliced
- 1 pinch each of sea salt and freshly ground black pepper
- 4 brioche burger buns, sliced open
- 1 handful lettuce leaves
- 4 brioche burger buns, sliced open
- 1 handful lettuce leaves
- 4 brioche burger buns, sliced open
- 1 handful lettuce leaves
Details
- Cuisine: American
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Fire up the barbecue ready for direct cooking. Set a chapa (or heavy-duty baking sheet) onto the grill bars, directly over the fire so it gets really hot.
- Once it is hot, pour in the oil, add the shallots, sweetcorn and chilli, tossing to mix. Lower the lid and cook, stirring 1 or 2 times, until the shallots and sweetcorn are lightly charred, about 10 minutes. Scoop into a bowl and set aside.
- Add the bacon to the chapa and grill until crisp, then move off the direct heat and keep warm.
- Divide the mince into 4 even-sized balls. One at a time, place the mince balls on the hot chapa and use a spatula to firmly press them down to form burgers 1cm (0.5in) thick. Season the burgers with salt and pepper and lower the lid.
- After 1 minute, flip the burgers over, season the other side and top each with a spoonful of the sweetcorn and onion mixture followed by the cheese slices. Place the lids of the buns on top of the burgers.
- Have the cloche (or large metal bowl) at the ready then sprinkle 2 tbsp water onto the chapa around the burgers and quickly cover with the cloche. Cook for 2 minutes. The steam will help to melt the cheese and soften the buns.
- To serve, place a few lettuce leaves on the base of each bun, followed by 3 bacon slices. Use a spatula to slide the burgers, complete with lids, onto the burger bases, scraping up any loose crispy bits of cheese and sweetcorn and tucking them into the bun. Eat straightaway while piping hot.
This recipe is from Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99). Photography ©Jason Ingram.
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