Smashed Patty Burger With Crispy Onion Cheese Fries inspired by The Menu (2022)

By Gousto

The Menu (2022), Anya Taylor-Joy eats her cheeseburger. ( 1 hour, 30 mins 24 seconds)

This smoky take on burger night is a smash hit. You’ll char extra thin patties before loading them onto brioche buns with caramelised onion and mustardy cheese sauce. Serve with cheesy fries and a sprinkle of crispy onions to finish.

Ingredients

For 2 people [double for 4]

40g cheddar cheese
2 butter brioche buns
30ml tomato ketchup
1 tsp ground smoked paprika
250g British beef mince
1 tbsp cornflour
15g crispy onions
15ml Henderson’s Relish
3 white potatoes
20g mustard ketchup
1 gem lettuce
1 brown onion

You’ll also need

Butter, milk, pepper, salt, sugar, vegetable oil

Cooking instructions 35 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C / 200°C (fan) / gas 7. Cut the potatoes (skins on) into fries. Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp.

Tip: Cooking for 4? Use 2 trays!

Step 2

Peel and finely slice the brown onion[s]. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a small knob of butter over a medium heat. Once hot, add the sliced onion with a pinch of salt and 1 tsp [2 tsp] sugar. Cook for 8-10 min or until the onion has softened and caramelised – this is your caramelised onion.

Step 3

While the onion is cooking, wash then remove 2 [4] leaves from the gem lettuce and set aside, then cut the inner core into wedges. Grate the cheddar cheese. Combine the grated cheese with the cornflour and a pinch of salt in a pot and mix until the cheese is fully coated. Add the mustard ketchup and 100ml [200ml] milk to the pot and set aside for later – this is your cheese sauce base.

Step 4

Combine the beef mince and ground smoked paprika in a bowl with the Henderson’s Relish and a pinch of salt. Divide into 4 [8] and shape them into meatballs. Cover the meatballs with a sheet of baking paper and roll the meatballs out to approx. 0.5cm thickness with a rolling pin until evenly flattened – these are your patties.

Step 5

Once the onion is caramelised, transfer it to a plate (reserve the pan!) and set aside until serving. Return the reserved pan to a high heat with a drizzle of vegetable oil (cooking for 4? Use 2 pans!) Once hot, add the patties, press them down very firmly with a spatula and cook for 2-3 min on each side, pressing down continuously, or until slightly charred and cooked through (no pink meat!) – these are your smashed patties.

Step 6

Slice the brioche buns in half. Remove the tray[s] with the fries from the oven and add the brioche halves. Return the tray[s] to the oven for 4-5 min or until warmed through.

Step 7

Once the smashed patties are cooked through, set aside to rest until serving. Heat the pot with the cheese sauce base over a medium heat. Cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your cheese sauce.

Step 8

Build your burger by topping the warmed brioche bases with the tomato ketchup, a lettuce leaf, 2 smashed patties, a dollop of cheese sauce, the caramelised onion and a warmed brioche lid – this is your smashed patty burger. Serve the gem wedges and fries to the side, drizzle over the remaining cheese sauce and top with the crispy onions. Enjoy!

Nutritional and allergen information

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