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THE SMASH BURGER

TIPS to get the perfect smash burger with a crisp exterior:

  1. Pre-heat frying pan. It should be hot before you add oil and then the raw meat.
  2. Do not make a patty with the meat before frying. Simply place a mound of raw meat (enough for a patty) in pan before pressing down with stiff, large spatula. 
  3. Smash the meat firmly, only once at the outset, keeping most of the fat inside the burger. The patty should be on the thin side.
  4. Avoid moving patty while cooking for maximum caramelization.
  5. Don't be afraid to use store-bought condiments. It's part of the fun.

INGREDIENTS:
2 tbsp fresh olive oil 
1 pound ground beef, at least 20% fat (not lean)
4  to Kraft-style cheese slices 
4 brioche rolls, toasted
Kosher salt to taste
Optional condiments: Drizzles of infused GARLIC olive oil & FIG balsamic, store-bought ketchup and mayonnaise, lettuce, dill pickle slices 

DIRECTIONS:
Heat frying pan or skillet over medium-high then add olive oil. Divide ground beef into 4 equal portions, not patties. Place in pan 1 to 2 at a time. Take a flat metal spatula and form a patty with rough edges. Avoid trying to round the edges. Sprinkle with salt to taste. Cook for 2 minutes, undisturbed, until pan-side of patty is completely seared and you can lift freely. Flip and place a one slice or two of Kraft-style cheese on top. Cook for 1 minute until cheese is completely melted. Place on toasted brioche roll. Add condiments.