A smash burger with a difference!
I love a good smash burger. I’m also a big fan of Pakistani chapli kebabs. So much so, I featured a chapli kebab recipe in my cookbook ‘The Curry Guy Bible’.
So today I decided to mix it all up and make a smash burger that was inspired by the flavours of the chapli kebab.
This smash burger is in no way a chapli kebab but I did use the same spices and ingredients while staying true to an authentic smash burger.
What is the best beef for a smash burger?
Yes, there is a burger chain called smash burger but making a smash burger is all about how you cook the meat. That chain does it quite well but chefs have been cooking smash burgers since the 50s in the US.
The most important part of making a good smash burger is the meat. It must an 80/20% meat to fat ratio and the quality of the meat used is also of course important.
I asked my butcher for a blend of skirt and chuck (braising steak). Staying true to the authentic chapli kebab blend, I also asked him to grind up some beef marrow in the mixture.
What spices go into the meat?
A proper smash burger requires no spicing in the meat.
Unlike a chapli kebab which is full of spices and other aromatic ingredients, it is best to cook a smash burger without any spicing because of the intense heat it is cooked on.
It is seasoned with salt and pepper but even that is added right before topping with the cheese.
In this recipe I added many of the chapli spices to the smash burger cheese sauce and stacked the burger with the fresh ingredients that go into a chapli.
Cooking the smash burger…
I make 70g (2.5oz) beef balls to start with. I usually weigh the first couple of balls and then just eye it up for the rest. This keeps the patties uniform in size.
The beef balls need to be loose and not tightly formed. This makes smashing them in the pan easier and gets better results.
It is also important that you get your pan as hot as possible. A good gas hob or barbecue are best for getting the right heat.
Even if you are a cheese connoisseur, please don’t let that get in the way of making your smash burger correctly!
It has to be plastic cheese! The stuff that isn’t really cheese at all but still tastes amazing on a burger.
I used sharp Cheddar for the sauce though.
About the ingredients…
So then, I have stayed true to an authentic smash burger but how is this anything like a chapli kebab?
I used the same spices that I do in my chapli kebab recipe in the cheese sauce. The cheese sauce is of course optional or you could leave some or all of the spices out.
I used about 6 green bird’s eye chillies which you might want to add to taste too.
Other main ingredients in a chapli kebab like onions and tomatoes are all stacked on the burger instead of mixing into the meat.
How I made the caramelised onions…
The onions can of course be added raw which is what many people prefer on a good smash burger.
I like to caramelise mine.
To do this, I cooked a large, sliced onion in butter for about 20 minutes over a low heat. The longer the cook, the sweeter the caramelised onions will be.
Making the cheese sauce. This is optional but very good!…
Stacking the smash burger…
You can stack your burger how you like but personally, I prefer to put the veggies under the burger.
For me, that is the perfect burger bite.
Following I show just how it’s done. Don’t forget to toast those buns!
The burger sauce…
I make my own sauce. In this case I used 3 tbsp mayonnaise, 1 tbsp ketchup, 1/2 tsp white distilled vinegar, 2 pickled jalapeños, finely chopped, 1 shallot, finely chopped, 2 squirts of Tabasco and salt and pepper to taste.
If you like this smash burger, you might like to try some of these too…
Serving Size: 1
Amount Per Serving: Calories: 1611Total Fat: 93gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 251mgSodium: 3392mgCarbohydrates: 123gFiber: 9gSugar: 28gProtein: 73g