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Export 11 ingredients for grocery delivery
Step 1
Before we get cooking, we need to get everything ready. Smash burgers happen super fast, so it’s important we’ve got everything ready to go.
Step 2
Divide the beef into 4 x 100g balls. Peel and thinly slice the onion, then divide the slices in half. Cut 4 thin slices of tomato and chop the rest into fine-ish dice. Cut the celery into chunky diamonds and shred the cabbage as fine as you can.
Step 3
Season the tomato slices with salt and black pepper and set aside.
Step 4
Toss together the shredded cabbage, half the onion, the diced tomato and celery. Lightly crush half the sesame seeds and mix with 3 tbsp mayo and a big splash of pickled ginger brine. Pour this over the slaw and toss together.
Step 5
Split the brioche buns in half and lightly toast in a large dry frying pan. Remove the buns and crank the heat up high. Add a splash of olive oil and toss in the remaining sliced onion. Cook for 1-2 mins on high until starting to char and caramelise. Add the four burger balls and, using a flat spatula, smash them down over the onions.
Step 6
Season the top side of the burgers with salt and loads of black pepper. Cook for 2-4 mins until the bottom is crispy. Flip and cook for another minute or two.
Step 7
Spread the remaining mayo over the toasted buns and top half the bun halves with a smash burger, a tomato slice, a pinch of Thai basil, sesame seeds and a pinch of pickled ginger.
Step 8
Serve the burgers with a big helping of sesame slaw on the side.
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