Print
Smash Burgers with Homemade Spicy Ketchup
Grilled smash beef burgers with tangy bread and butter flavored pickles, melted cheese and spicy ketchup for a little extra kick.
Course Main Course
Cuisine Australian
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 2
Calories 879kcal
Author Dean "Schuey" Schumann
- 14 oz beef mince ⅔ brisket and ⅓ chuck steak
- Kosher salt
- 2 burger buns I used brioche
- 4 slices American cheese
- ½ cup pickles
- 1 tbsp mustard
- 1 tbsp Kewpie mayonnaise
For the Spicy Ketchup:
- 1 cup passata sauce (tomato puree)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp raw sugar
- 1 tbsp Tabasco sauce
- ¼ tsp salt flakes
- ¼ tsp black pepper ground
Roll the ground brisket and chuck into 4, 3.5oz balls (2 per burger).
Heat the grill to a hot temp.
Combine all spicy ketchup ingredients in a pan and heat over a low heat for a couple of minutes until the sugars are all dissolved, allow to cool.
Oil grill and place balls of mince on the hotplate, you should hear a sizzle as the meat touches the grill.
Season balls with a good sprinkle of kosher salt.
Flatten mince with a burger smasher, use baking paper to stop the smasher sticking to the patties.
Once fluid is visible on top of the burger patties, it’s time to turn them over.
Place a piece of American cheese on each patty and place burger buns on grill to brown.
Once cheese is melted, take buns off the heat.
Apply Kewpie mayonnaise to bottom buns.
Add two burger patties to bottom bun.
Apply mustard, ketchup and pickles to the top.
Add top part of bun.
Eat and enjoy!
To serve:
On their own.
With chips (fries).
Calories: 879kcal | Carbohydrates: 35g | Protein: 48g | Fat: 60g | Saturated Fat: 24g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 1749mg | Potassium: 1013mg | Fiber: 3g | Sugar: 9g | Vitamin A: 798IU | Vitamin C: 11mg | Calcium: 590mg | Iron: 7mg