Phoenix Piri-Piri Smash Burger

Ingredients

• 600 g beef mince, preferably 20% fat
• 2 tsp BlixSam Pep ’n Zest
• 1 tsp BlixSam Steakhouse
• 1 tbsp oil
• 8 slices cheddar cheese
• 4 soft burger buns
• Butter for toasting

• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar

• ½ cup mayonnaise
• 3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tsp BlixSam Pep ’n Zest
• 1 tbsp tomato sauce
• 1 tsp mustard
• 1 tsp lemon juice

• Shredded lettuce
• Sliced tomato, optional
• Pickles, optional
• Extra Phoenix Piri-Piri Sauce

Method

1. Divide the mince into 8 loose 75 g balls. Don’t compact the meat.
2. Mix all the Phoenix Burger Sauce ingredients together and refrigerate until needed.
3. Melt the butter in a frying pan. Add the onions and brown sugar and cook slowly for 12–15 minutes until soft, golden and caramelised.
4. Heat a cast-iron pan or flat griddle until very hot.
5. Place the beef balls onto the hot surface and immediately smash them down very thin with a burger press or sturdy spatula.
6. Season with Pep ’n Zest and Steakhouse.
7. Cook for about 2 minutes without moving them, until a dark crust develops.
8. Flip, immediately top each patty with cheese and cook for another 1–2 minutes.
9. Butter the burger buns and toast cut-side down until golden.
10. Spread the bottom bun generously with Phoenix Burger Sauce. Add lettuce, two cheesy smash patties and caramelised onions.
11. Drizzle with a little extra Phoenix Piri-Piri Sauce, add the top bun and serve immediately.