Ingredients

• 350g beef mince

• 60g butter, melted

• 2 tsp Worcestershire sauce

• 4 soft burger buns

• ¼ cup caramelised onion relish

• 8 slices Mainland American Style Cheddar Slices

• 4 eggs

• ⅓ cup mayonnaise

• 1 tomato, sliced

• 4 slices tinned beetroot

• handful fancy lettuce leaves, torn

Method

1. Start by making the patties. Add the beef mince to a bowl and pour in the melted butter and Worcestershire sauce. Use your hands to gently mix, until well combined. Divide into 4 portions and form into tight balls. Refrigerate for at least 30 minutes or until well chilled.

2. When ready to serve, first cut out four squares of baking paper about the size of your burger buns. Prepare your burgers by gathering all the fillings. Spread each bottom bun with caramelised onion relish, and each top bun with mayonnaise.

3. Heat a frying pan over high heat. You need the pan to be very hot. Working one at a time, place one ball of meat in the pan and put a square of baking paper over top. Use a burger press or solid spatula to smash the patty, so that it is as flat as possible - this creates a crispy, caramelised exterior. Remove the baking paper and season the patty salt.

   Leave the patty for 3-4 minutes to allow the bottom to caramelise, then flip and place 2 slices of Mainland American Style Cheddar Slices over top. Use a cloche or metal bowl to cover the patty, and leave it for 30 seconds to a minute, for the cheese to just melt (don’t leave it too long - you don’t want the cheese to run off).

   Immediately transfer the patty to one of your prepared bottom buns. Repeat with the remaining smash patties. Use multiple pans if you have them, or cook two smash patties per pan if the pan is large enough.

4. In a separate pan, fry your eggs over medium-high heat until cooked to your liking.

5. Top each smash patty with a fried egg, sliced tomato, beetroot and a few pieces of torn lettuce. Top each with a prepared top bun and enjoy immediately.