These Welsh Beef smashed burgers are stacked high with beef mince, cheese, salad, gherkins and awesome crispy shoestring onions. Delicious!
- To prepare the patties, divide the mixture into 8 equal meatballs.
- Place a sheet of greaseproof paper on a tray and pop each meatball on the paper, flattening with your hand. Place another sheet of paper on top and flatten with hand or a food scraper.
- Place the patties in the fridge until ready to cook.
- Make the burger sauce by mixing the ingredients together.
- Spread each halved bun with butter and place on a hot griddle to colour.
- Prepare the crispy onions. In a small bowl, mix the flour, seasoning and garlic powder. In another bowl, beat the egg and milk.
- Pour vegetable oil into a medium sized pan, enough to be 3cm deep, and heat until the oil is hot.
- Take a handful of the onions and dunk them in the egg mixture, then toss them in the flour and then carefully place them in the hot oil. Fry for a few minutes until crisp and golden. Drain on kitchen paper and repeat until all the onion is cooked.
- Take the patties out of the fridge and remove the top paper layer. With the back of a spoon or your thumb, make a dent in the middle of each burger (this will stop it puffing up).
- Heat a pan or griddle plate and when hot, place the burgers on the griddle and season well.
- Cook for a few minutes each side, using the spatula to press down on the burgers. Cook until nicely browned.
- Place a slice of cheese on each of the 4 patties, and when melted, pop the other patties on top to create a double patty.
- Assemble the burgers. Spread the burger sauce on the bottom of the buns, add the lettuce, tomatoes and gherkins, place the patties on top and then a handful of the crispy onions. Finish with the burger lid.
- Serve with fries and a crunchy slaw.