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Slice half an onion for the caramelised onions. Heat 1 tablespoon of oil in a pan over low heat. Add the sliced onion and cook slowly for 20 minutes, stirring frequently to prevent burning and ensure even caramelisation. Set aside once done.

Prepare the burger sauce: Finely chop half a small onion and 7 pickles. In a bowl, combine the chopped onion and pickles with a splash of pickle juice, 2 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon mustard, a pinch of salt, and a pinch of pepper. Mix well. Optionally, add a pinch of parsley, chilli flakes, and onion powder. For best flavor, prepare this ahead of time, even the night before.

Prepare the potato chips: Wash and cut the potatoes into thin slices or fries. Place the cut potatoes in a bowl of ice water and let them soak for 10 minutes.

Drain the potatoes from the ice water. Flash boil them in a pot of water for 7 minutes until they are limp. Drain again and rinse under cold water (or ice water) to stop the cooking process. Pat them thoroughly dry with a clean towel or paper towels.

In a large bowl, combine the dried potatoes with 1 1/2 tablespoons corn flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon all purpose seasoning, a pinch of salt, a pinch of pepper, 1 tablespoon parsley, and 2 tablespoons oil. Toss well to ensure all potatoes are evenly coated.

Preheat your air fryer to 190°C (375°F). Airfry the coated potato chips for 20 minutes, shaking the basket halfway through for even crisping. Set aside once cooked.

Prepare the burger buns: Slice the brioche buns in half. Toast them on a pan with butter or mayonnaise until golden brown and slightly crispy. Set aside.

Season the burger patties: In a bowl, combine 500g beef mince with a pinch of salt, a pinch of pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika or Cajun seasoning, and a pinch of parsley. Mix gently until just combined, being careful not to overmix. Shape the seasoned beef mince into 8 balls, each about the size of a golf ball.

Cook the smash burgers: Heat a very hot pan with 1 tablespoon of oil over high heat until it begins to smoke slightly. Place a meatball onto the hot pan and immediately press it down firmly with a sturdy spatula until it forms a thin patty. Sear the burger on one side for 2-3 minutes until a deep brown crust forms. Sprinkle with salt and pepper.

Flip the burger patty. Immediately place a slice of cheese on top of the cooked side. Cover the pan with a lid (or another pan) to help the cheese melt evenly and quickly. Cook for another 2-3 minutes until the cheese is fully melted and the patty is cooked through. Repeat with remaining burger balls and cheese slices.

Assemble the burgers: On the toasted bottom half of each brioche bun, spread a thin layer of ketchup, followed by a generous amount of the prepared burger sauce. Place one cooked burger patty with melted cheese on top. Add some caramelised onions, shredded lettuce, and sliced pickles. If making a double burger, add a second patty with melted cheese. Spread more burger sauce on the top bun. Place the top bun to complete the burger.

Wrap the assembled burgers loosely in foil to keep them warm while you prepare the messy fries.

Prepare the cheese sauce for fries: In a small saucepan or microwave-safe bowl, combine 4 cheese slices with 2 tablespoons of milk. Heat gently, stirring constantly, until the cheese is melted and forms a smooth sauce.

Assemble the messy fries: In a serving bowl, place the cooked potato chips. Drizzle generously with the prepared cheese sauce, then a good amount of the burger sauce. Top with shredded lettuce (salad) and the remaining caramelised onions.

Serve the Double Smashed Burgers and Messy Fries hot immediately.


Slice half an onion for the caramelised onions. Heat 1 tablespoon of oil in a pan over low heat. Add the sliced onion and cook slowly for 20 minutes, stirring frequently to prevent burning and ensure even caramelisation. Set aside once done.

Prepare the burger sauce: Finely chop half a small onion and 7 pickles. In a bowl, combine the chopped onion and pickles with a splash of pickle juice, 2 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon mustard, a pinch of salt, and a pinch of pepper. Mix well. Optionally, add a pinch of parsley, chilli flakes, and onion powder. For best flavor, prepare this ahead of time, even the night before.

Prepare the potato chips: Wash and cut the potatoes into thin slices or fries. Place the cut potatoes in a bowl of ice water and let them soak for 10 minutes.

Drain the potatoes from the ice water. Flash boil them in a pot of water for 7 minutes until they are limp. Drain again and rinse under cold water (or ice water) to stop the cooking process. Pat them thoroughly dry with a clean towel or paper towels.

In a large bowl, combine the dried potatoes with 1 1/2 tablespoons corn flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon all purpose seasoning, a pinch of salt, a pinch of pepper, 1 tablespoon parsley, and 2 tablespoons oil. Toss well to ensure all potatoes are evenly coated.

Preheat your air fryer to 190°C (375°F). Airfry the coated potato chips for 20 minutes, shaking the basket halfway through for even crisping. Set aside once cooked.

Prepare the burger buns: Slice the brioche buns in half. Toast them on a pan with butter or mayonnaise until golden brown and slightly crispy. Set aside.

Season the burger patties: In a bowl, combine 500g beef mince with a pinch of salt, a pinch of pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika or Cajun seasoning, and a pinch of parsley. Mix gently until just combined, being careful not to overmix. Shape the seasoned beef mince into 8 balls, each about the size of a golf ball.

Cook the smash burgers: Heat a very hot pan with 1 tablespoon of oil over high heat until it begins to smoke slightly. Place a meatball onto the hot pan and immediately press it down firmly with a sturdy spatula until it forms a thin patty. Sear the burger on one side for 2-3 minutes until a deep brown crust forms. Sprinkle with salt and pepper.

Flip the burger patty. Immediately place a slice of cheese on top of the cooked side. Cover the pan with a lid (or another pan) to help the cheese melt evenly and quickly. Cook for another 2-3 minutes until the cheese is fully melted and the patty is cooked through. Repeat with remaining burger balls and cheese slices.

Assemble the burgers: On the toasted bottom half of each brioche bun, spread a thin layer of ketchup, followed by a generous amount of the prepared burger sauce. Place one cooked burger patty with melted cheese on top. Add some caramelised onions, shredded lettuce, and sliced pickles. If making a double burger, add a second patty with melted cheese. Spread more burger sauce on the top bun. Place the top bun to complete the burger.

Wrap the assembled burgers loosely in foil to keep them warm while you prepare the messy fries.

Prepare the cheese sauce for fries: In a small saucepan or microwave-safe bowl, combine 4 cheese slices with 2 tablespoons of milk. Heat gently, stirring constantly, until the cheese is melted and forms a smooth sauce.

Assemble the messy fries: In a serving bowl, place the cooked potato chips. Drizzle generously with the prepared cheese sauce, then a good amount of the burger sauce. Top with shredded lettuce (salad) and the remaining caramelised onions.

Serve the Double Smashed Burgers and Messy Fries hot immediately.
