Smashburger Feast | DonalSkehan.com
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Smashburger Feast

November 11

The most important part to these is getting mince that has a higher fat content, lean mince is not what you want, the fat adds flavour and creates a juicy, flavoursome burger. You can use whatever burger buns you choose, old school plain buns would be great here too. The addition of a little water at the end of cooking helps to keep the burger moist.

  • serves Serves 4
  • time 1 hour


  1. 1. Heat the oven to 200c. Spread the sweet potato fries on a baking sheet and toss all over with the cornflour to form a thin layer. Drizzle with oil and season with sea salt and roast for 35 minutes, turning occasionally, until golden and crisp.
  2. 2. Make the slaw, mix everything together and set aside for the flavours to mingle.
  3. 3. Meanwhile, season the meat well, divide ground beef into 4 equal portions, and shape a little into balls. Place the mince patties on the preheated hot pan and, using a spatula, press down to make a shape a little larger than the buns.
  4. 4. Cook for 2-3 minutes, flip and cook for another 3 minutes until cooked through. Do not move or flip the patties multiple times, as tempting as it is, this will affect the cooking process. Add cheese to each patty and cook for another minute until the cheese has melted.
  5. 5. While the burgers are cooking add the mayonnaise, hot sauce and ketchup in a small bowl and stir until fully combined.
  6. 6. When the cheese has melted add the sauce to the bottom half of the burger bun followed by the burger, some slaw and the bun lid. Serve with the fries.

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For the fries:
700g sweet potatoes, cut into fries
2tsp cornflour
2tbsp olive oil

For the slaw:
ΒΌ red cabbage, very finely shredded
1 large carrot, peeled and shredded
3 spring onions, thinly sliced
1-2 tbsp pickle brine
2 tbsp Mayo
Juice 1 lemon
Sea salt and pepper

For the burgers:
500g 20% fat beef mince
6 tbsp mayonnaise
1 tbsp hot sauce
2 tsp ketchup
150g irish red cheddar, thinly sliced
4 brioche buns, toasted
4 gherkins, thinly sliced, to serve
Sea salt and freshly ground black pepper