Sausage Smash Burgers
These sausage smash burgers are about to be your new favourite burger!
Servings: 4 burgers
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Cast-Iron Pan
- Spatula (or other flat object to smash burgers - see notes)
- Large Baking Tray (for toasting buns)
- Baking/Parchment Paper (cut into 4 squares)
Ingredients
Burger
- 400g / 14oz Pork Sausages (see notes)
- Salt & Black Pepper, as needed
- Veg Oil, as needed
- 4 slices of Processed/American-Style Cheese
- 4 Burger Buns, halved
Fillings
- shredded Iceberg Lettuce
- thinly sliced Tomato
- 8 slices of Streaky Bacon
- Gherkins/Bread & Butter Pickles
- Ketchup
- Yellow Mustard
- finely minced White Onion
Instructions
- Add the buns cut-side-up to a baking tray and place under the grill until crisp & golden. Prep the fillings so it's all ready to go.
- Squeeze the sausage from the skins and divide the meat into 4 portions. Roll each portion into a ball and sprinkle all over with a pinch of salt and pepper.
- Consider turning on the extractor fan and opening a window, then place a cast-iron pan over high heat. Once smoking hot, add 2 tsp oil then add in 2 portions of sausage. Quickly add a square of baking/parchment paper over each one and use a spatula with your hand to very firmly press down on the balls until they flatten. They should be a little under 1cm thick.
- Remove the baking paper and leave undisturbed for 2 minutes until they build up a nice crust. Flip them over, add the cheese and cook for another 2 minutes until they form a crust on the bottom and are cooked through the centre. Don't push down on the burgers after you've smashed them otherwise the juices will pour out. You also won't need extra oil for the second batch.
- Stack the burgers and enjoy! I like to go bottom bun, lettuce, tomato, patty, bacon, gherkins, top bun with ketchup, mustard and onion on it.
Video
Notes
a) Sausage - Most packs of sausages come in 400g portions (6 sausages). I use thick Cumberland sausages, but any neutral-flavoured pork sausage should work given they're not low-fat or anything.
b) Bacon - If you're adding bacon place it on a wire rack above a tray and place in a cold oven. Turn the heat to 180C/350F and cook for 15-18mins or until crispy with the fat rendered (timings will depend on the thickness of the bacon and how quickly your oven heats up). Alternatively, you can cook it another way - I just do this so you can crack on with the rest of the recipe and it's done when it's time to plate up.
c) Cast-Iron Pan - This is essential for maximum crust. Do not use a non-stick pan. Not only will it ruin the pan, you won't get a decent crust on the patty. A stainless steal pan is fine.
d) Oil - You don't need a huge amount of oil, the sausage should be fatty enough to ensure the meat doesn't stick to the pan. In fact, too much oil will interfere with the crust formation. I like to just use an ensuring dash of oil because I don't always trust my pans!
e) Beef - You can use beef if you'd prefer and the process is very similar. Check out my Beef Smash Burgers for guidance!
f) Calories - Just the patty, cheese and bun.
Nutrition
Calories: 566kcal | Carbohydrates: 23.39g | Protein: 23.37g | Fat: 41.58g | Saturated Fat: 16.206g | Polyunsaturated Fat: 5.361g | Monounsaturated Fat: 17.77g | Trans Fat: 0.018g | Cholesterol: 95mg | Sodium: 1480mg | Potassium: 386mg | Fiber: 1.1g | Sugar: 4.76g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 2.74mg