burgers and sandwiches

Thin, crispy-edged beef patty that’s pressed flat on a hot grill, locking in juiciness while creating a golden crust. Topped with cheese, onions, and mustard, then stacked in a soft bun for the ultimate smash burger.

The smash burger

70/30

brown onions

olive oil

American burger cheese

milk buns,

American mustard, to serve

Divide meat into 8 portions and mould meat into rounds.

Slice onions very thinly on a mandolin.

Heat oil on a grill plate to high (280C).

Season burger rounds and place 2 on the grill plate.

Press each down with a protein press to 5mm thick, cook for 1 minute to seal.

Remove the press and top each patty with some of the onion, cook for a further 1 minute.

Turn the patty over and top each patty with cheese, then a burger bun top on one slice and base on the other.

Transfer base to a serving plate and stack the other patty with the top.

Repeat with remaining patties and buns.

Serve with mustard. Enjoy!

Crispy fried chicken thighs coated in a spicy buffalo sauce, topped with creamy ranch dressing, dill pickles, and lettuce, all nestled in a toasted milk bun.

Buffalo chicken burger

(20 fl oz) buttermilk

(12 fl oz) vinegar-style hot sauce

tsp chilli powder

garlic powder

onion powder

½ tsp MSG (optional)

salt

chicken thighs,

chives,

(3½ oz) mayonnaise

(3½ oz) sour cream

lemon

(5 oz) butter

milliliters (2 fl oz) honey

milliliters (¾ fl oz) vinegar

(7 oz) rice flour

(7 oz) plain flour

milk buns

butter lettuce, washed

dill pickles, sliced

In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well.

Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking.

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours.

To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside.

To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder.

Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside.

To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt.

Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F).

Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits.

Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage.

Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest.

Toast the milk buns in a pan with butter until golden.

Spread ranch dressing on the bottom bun and top with a layer of butter lettuce.

Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce.

Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun.

Serve immediately and enjoy!

https://www.youtube.com/watch?v=tudSJCgru6o

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The smash burger

Buffalo chicken burger

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The most viewed burgers and sandwiches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The smash burger

Buffalo chicken burger

The most viewed burgers and sandwiches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine