Ingredients
- 500g beef mince, not the extra lean stuff
- 2 tablespoons Chooki's Chilli Chicken Salt
- 8 slider buns or soft dinner rolls, split
- 8 slices tasty cheese
- 1 small brown onion, sliced paper thin
- 20g butter, softened
- Pickle Mayo:
- 1/2 cup whole egg mayonnaise
- 3 tablespoons finely chopped dill pickles, plus extra slices to serve
- 1 teaspoon pickle brine from the jar
Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4 | Dietary: Contains gluten, dairy and egg
Eight little burgers off one pan, done before the second half starts. Chooki's Chilli Chicken Salt goes on the mince right before it hits the heat, so it melts into the crust instead of sitting on top of it. The pickle mayo does the rest.
- 500g beef mince, not the extra lean stuff
- 2 tablespoons Chooki's Chilli Chicken Salt
- 8 slider buns or soft dinner rolls, split
- 8 slices tasty cheese
- 1 small brown onion, sliced paper thin
- 20g butter, softened
- Pickle Mayo:
- 1/2 cup whole egg mayonnaise
- 3 tablespoons finely chopped dill pickles, plus extra slices to serve
- 1 teaspoon pickle brine from the jar
Step 1: Stir the Mayo
Mix the mayonnaise, chopped pickles and pickle brine in a small bowl and park it in the fridge. Butter the cut sides of the buns and toast them face down in a dry frying pan for a minute until golden, then set them aside.
Step 2: Roll and Season
Roll the mince into 8 loose balls, roughly 60g each. Do not pack them tight or they cook up rubbery. Season the outside of every ball with the Chilli Chicken Salt, rolling them around so it sticks all over.
Step 3: Smash Them
Get a heavy frying pan ripping hot over high heat. Add the balls with plenty of space between them, pile a small heap of the thin onion on each one, then press flat with a spatula for a good 10 seconds until they are about the width of a bun. Cook 2 minutes until the underside is deep brown and lacy at the edges, flip, lay a slice of cheese on and give it another minute. Do it in two batches.
Step 4: Build
Spread pickle mayo on both toasted halves. Slide a patty in onion side up, add a couple of extra pickle slices, put the lid on. Serve them while the cheese is still going.
Tip: Hit the bun lid with a bit more Chilli Chicken Salt straight onto the mayo. Sounds like too much. It is not.
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