Smash Burger with Bacon Jalapeño Mayo

Ingredients

Keep screen on

Method

1. Make your burger patties. Season beef mince with salt and freshly ground black pepper and then shape into four even patties.
2. Place on a lined tray and cover with plastic wrap and place in fridge until ready to cook. These can be made ahead of time.
3. Start by cooking off your onions first, there are two ways you can go about this: hard and fast, or slow and caramelised. The hard and fast gives you little burnt crisp bits and the slow version is all about low heat and rich caramelisation.
4. Now I love both, but sometimes it comes down to time, to get really good caramelised onions it takes time. For the hard and fast method I use the barbecue or a cast iron, for the caramelised you can use a small saucepan and cook down gently in butter.
5. While the onions are cooking, fry off the bacon until nice and crisp and fat has rendered out. Once cooked, remove to a plate with paper towel and begin mixing up your sauce adding all the ingredients to a bowl and mixing well to combine.
6. Cook the patties. Do this on the flat plate of your barbecue or on a cast iron pan inside. The good thing about the barbecue is you should be able to cook all four at once, the pan will take a little more time management.
7. The key with both methods is to get the cooking surface smoking hot and then use a meat press (or something heavy) to press the patties into the cooking surface as hard as you can so they get nice and flat and increase the surface area. Cook until super crisp, flip and add cheese slices.
8. Butter your bun with the bacon jalapeño mayo, top with 2 x patties, add more mayo and then finally the onions, add the lid and enjoy!