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Boil the 400g baby potatoes in a pot of salted water until they are tender, about 15-20 minutes.

Once the potatoes are tender, drain them and place them on a clean surface. Using the bottom of a glass, smash each potato until flattened but still holding together.

Spray the smashed potatoes generously with oil. Season them with 1 heaped teaspoon of Aromat seasoning, 1 teaspoon of paprika, and salt and pepper to taste.

Place the seasoned smashed potatoes in an air fryer basket. Air fry at 200°C (390°F) for 10 minutes.

After 10 minutes, flip the potatoes, spray them with oil again, and continue to air fry for another 5-10 minutes, or until they are golden brown and crispy.

While the potatoes are cooking, heat a pan over medium-high heat. Add the 250g lean beef mince and cook until it is browned, breaking it up with a spoon as it cooks.

Once the mince is browned, stir in 1 teaspoon of English mustard and 20g of tomato puree.

Crumble 1 beef stock cube over the mince and add a dash of boiling water to help loosen and combine the mixture. Cook on high heat for about 1 minute, stirring constantly, until the mince is sticky and well-coated.

To prepare the burger sauce, combine 3 tablespoons of light mayonnaise, 1 tablespoon of tomato ketchup, 1 teaspoon of English mustard, a dash of gherkin juice, a pinch of garlic granules, and a pinch of paprika in a small bowl. Mix thoroughly until all ingredients are well combined and smooth.

To assemble the Big Mac smashed potato salad, arrange the crispy smashed potatoes on serving plates.

Top the potatoes with the cooked, sticky beef mince.

Place 4 slices of plastic cheese over the mince, allowing the residual heat to slightly melt it.

Add a generous amount of shredded iceberg lettuce on top of the cheese.

Drizzle the prepared burger sauce generously over the lettuce and other toppings.

Finish by scattering the 20g of finely diced onions and sliced gherkins (if using) over the top. Serve immediately and enjoy!


Boil the 400g baby potatoes in a pot of salted water until they are tender, about 15-20 minutes.

Once the potatoes are tender, drain them and place them on a clean surface. Using the bottom of a glass, smash each potato until flattened but still holding together.

Spray the smashed potatoes generously with oil. Season them with 1 heaped teaspoon of Aromat seasoning, 1 teaspoon of paprika, and salt and pepper to taste.

Place the seasoned smashed potatoes in an air fryer basket. Air fry at 200°C (390°F) for 10 minutes.

After 10 minutes, flip the potatoes, spray them with oil again, and continue to air fry for another 5-10 minutes, or until they are golden brown and crispy.

While the potatoes are cooking, heat a pan over medium-high heat. Add the 250g lean beef mince and cook until it is browned, breaking it up with a spoon as it cooks.

Once the mince is browned, stir in 1 teaspoon of English mustard and 20g of tomato puree.

Crumble 1 beef stock cube over the mince and add a dash of boiling water to help loosen and combine the mixture. Cook on high heat for about 1 minute, stirring constantly, until the mince is sticky and well-coated.

To prepare the burger sauce, combine 3 tablespoons of light mayonnaise, 1 tablespoon of tomato ketchup, 1 teaspoon of English mustard, a dash of gherkin juice, a pinch of garlic granules, and a pinch of paprika in a small bowl. Mix thoroughly until all ingredients are well combined and smooth.

To assemble the Big Mac smashed potato salad, arrange the crispy smashed potatoes on serving plates.

Top the potatoes with the cooked, sticky beef mince.

Place 4 slices of plastic cheese over the mince, allowing the residual heat to slightly melt it.

Add a generous amount of shredded iceberg lettuce on top of the cheese.

Drizzle the prepared burger sauce generously over the lettuce and other toppings.

Finish by scattering the 20g of finely diced onions and sliced gherkins (if using) over the top. Serve immediately and enjoy!
