Recipe
Cheeseburger
Thin, smashed patties with crispy edges, melted cheese and a soft bun. Simple to put together, big takeaway-level payoff.
Cooking for more people, different pan, air fryer fries on the side? Ask the AI and it'll line everything up for you.
Smash-style burger
High heat, quick cook, cheese melted straight on the patty – that's the whole move.
Ingredients
This is the base burger. The AI can help you add sauces, onions, bacon or anything else you like.
- 400 g beef mince (for 2–3 burgers)
- 2–3 slices cheese
- 2–3 burger buns
- Sliced pickles, to serve
Method
- 1
Form
- 2
Sear
- 3
Melt & stack
For smash burgers you want the pan hot and you don't move the patty much. If you're unsure on cooking times for your thickness, ask the AI to walk you through it.
Gear that helps (optional)
You can make burgers in any pan. These just help get that nice crust and quick melt.
Cast-iron or heavy pan
Holds heat well so you get crispy edges on the patties.
Sturdy spatula
Helps you smash the patties flat and flip them cleanly.
Instant-read thermometer
Optional, but handy if you want exact doneness every time.
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Quick questions
What fat % beef should I use?
Around 20% fat is ideal for smash burgers. If your mince is leaner, the AI can help you adjust cooking and toppings so it still eats juicy.
How do I toast the buns right?
Light butter in the same pan and a quick toast until golden. Ask the AI to time it with your patties so everything is ready together.
Want more comfort food after this? There are pasta, chicken and slow-cook recipes on the main page.
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