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.