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THE ULTIMATE SMASH BURGER RECIPE WITH WHYTE RUSHEN THE ULTIMATE SMASH BURGER RECIPE WITH WHYTE RUSHEN

THE ULTIMATE SMASH BURGER RECIPE WITH WHYTE RUSHEN

Posted on 10/05/24

Chef Whyte Rushen joins us in the Katto kitchen to make his iconic Smash Burgers. This style has exploded in popularity all over the world but Whyte Rushen's might be one of the greatest ones we've tried. And it's ridiculously easy to make. Click below to watch how he does it, our find full instructions further down.



To make at home, you'll need:


Burger ingredients:



  • 250g Beef mince

  • 1 tbsp French's mustard

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • Good pinch of salt

  • Cheese of choice, ideally in large slices

  • Brioche buns


Burger sauce ingredients:



  • 1 cup French's mustard

  • 1/2 cup Tomato ketchup

  • 1/2 Mayonnaise

  • 4 tbsp Sugar

  • 1 tbsp Onion powder

  • 1 tbsp Garlic powder

  • 1 Banana shallot

  • 1 Gherkin

  • Salt + Pepper to taste.


 


Burger sauce method:


Combine your mustard, ketchup and mayonnaise in a bowl, then stir through the sugar, and then the onion powder and garlic powder.


Finely dice your shallot and gherkin (using a Santoku Knife or Utility Knife, ideally), then stir these into the mix.


Finish with salt and pepper to taste.


 


Burger method:


If possible, make your patties the day before so that the flavours can combine overnight.


Place your beef mince in a bowl and use your hands to mix through the mustard, onion powder and garlic powder. Season lightly with salt and pepper, making sure everything is thoroughly combined.


Take a handful of mix and roughly shape it into a patty, repeating until all of the mixture is gone. Get your Skillet Pan nice and hot, before placing a patty dry (without oil) into the pan.


Use a Chef's Press to 'smash' the patty into a flattened shape, and allow to cook for around thirty seconds to a minute. Then, flip the patty and cook for the same amount of time. You should have a nice crisp, browned outer form on each side.


Place a slice or two of cheese on top of the burger, then add a few spoons of water to the pan and place the lid on to allow the cheese to melt.


Slice your brioche buns in half (we recommend a Bread Knife for this), and place on a heated griddle pan to toast. Once well toasted, spread burger sauce over the bottom slice, add a burger (or two!), then a final layer of burger sauce for measure, before placing your remaining brioche half atop.


For more from Whyte Rushen, book a seat at his restaurant here.

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