Smash

Smash (110g to 140g). Form the meat into a ball, then get the frying pan very hot and put the ball into the pan. Leave it for a minute or so, then put some greaseproof paper on top of the ball and use a flat utensil to push down and flatten out to the desired thickness. Remove the paper and let it form a nice crust on the first side, making sure you season it, before flipping it over to season again and cook on the other side until done to your liking. Again, these are ideal for doubling or tripling up in your burger buns.