🍴 Serves: 2
🔪 Prep Time: 15 mins
🔥 Cook Time: 10 mins
⚖️ Net Carbs: 12g per serving
💪 Protein: 55g per serving
✅ No added sugar and no seed oils
Smoky, juicy double smash burgers made with Aberdeen Angus beef, melted American cheese and a bold, tangy burger sauce. Served in toasted buns and cooked in tallow for a proper, seed oil-free classic.
Ingredients
Smash Burgers
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400g Aberdeen Angus beef mince
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2 slices American-style cheese
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Sea salt
-
Cracked black pepper
- Ghee or beef tallow, for searing
Burger Sauce
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3 tbsp fu:di Posh Mayo
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1 tsp American mustard
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½ tsp sweet smoked paprika
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1 small shallot
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2 gherkins
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Pinch garlic powder
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Pinch onion powder
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Sea salt
- Cracked black pepper
To Serve
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2 low carb burger buns, sliced and toasted
-
2 slices tomato
-
Small handful baby gem lettuce, shredded
- fu:di ketchup, to taste
Let's Begin!
Step 1 - Make the Burger Sauce
Finely dice the shallot and chop the gherkins.
Add to a bowl with the fu:di Posh Mayo, mustard, smoked paprika, garlic powder and onion powder.
Season with salt and black pepper, mix well and set aside.
Step 2 - Shape the Patties
Divide the beef mince into 4 equal portions.
Roll loosely into balls without overworking.
Step 3 - Smash and Sear
Heat a heavy pan over high heat with ghee or beef tallow.
Season one side of each beef ball with salt and place salt-side down into the hot pan.
Cover with parchment and smash flat using a spatula.
Remove parchment, season the top and allow to char.
Flip, place a slice of cheese on two of the patties and cook until melted and the patties are cooked through.
Step 4 - Prepare the Buns and Toppings
Toast the buns until lightly golden.
Slice the tomato and season lightly.
Shred the baby gem lettuce.
Step 5 - Assemble
Spread burger sauce over the base of each bun.
Add one cheesy patty, more sauce, then the second patty.
Top with tomato, lettuce and a little fu:di ketchup.
Finish with the top bun and serve immediately.
Serve!
Best eaten hot, juicy and unapologetically messy.
Chef’s Tip!
For extra crisp edges, smash the patties thinner than you think and don’t move them until a crust forms. A ripping-hot pan is key.
