Smash Burgers with The Sear
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Better than any takeaway, and honestly easier — three ingredients, one hot pan, four minutes. The Sear is built for exactly this: a flat patty smashed thin so it forms a deep, savoury, restaurant-style crust. If you've never made smash burgers at home, start here.
Serves 4 · Ready in about 15 minutes
Ingredients
- 500g beef mince (20% fat is best)
- 2 tsp The Sear
- 4 burger cheese slices
- 4 soft burger buns
- 1 tbsp oil, for the pan
Method
- Get ready. Divide the mince into 4 loose balls — don't pack them tight, and don't season them yet. Get a heavy pan or skillet screaming hot with the oil.
- Smash and season. Put a ball in the pan and smash it thin with a spatula (press hard for 10 seconds). Immediately season the top with The Sear — straight onto the flat surface, so the crust forms with the blend in it.
- Crust, then flip. Leave it completely alone for 2 minutes until the edges are lacy and deeply browned. Flip once, add the cheese and give it 1 more minute to melt.
- Build and serve. Stack onto the buns — double them up if you're feeling greedy — and serve straight away with a cool ranch dip on the side.
Shay's Touch of Magic
Two rules and you'll nail it every time. One — don't season the mince, season the patty. The Sear goes on the flat surface the second it hits the pan, so the crust forms with the blend baked into it. Two — once you smash, don't touch it. Leave it well alone until the edges go lacy and dark. Moving it is the only way to ruin it. That deep crust is the whole point, and it's the one thing takeaways can't beat you on. — Shay
Serve with a cool ranch dip — we used Shay's. Get yours here.
Made with The Sear — the steak blend, built for the pan. Cook bold. Eat well. Share often.