Typically for a smashburger they use potato buns so if you can get your hands on them by all means use them. 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 4 
15mins 2 tbsp olive oil
16 oz 20% fat ground beef
6 tbsp mayonnaise
1 tbsp hot sauce
2 tsp ketchup
8 slices american cheese
4 brioche buns
Iceburg lettuce, thinly shredded to serve
Shoestring fries, to serve
Sea salt and freshly ground black pepper
2 tbsp olive oil
450g 20% fat beef mince
6 tbsp mayonnaise
1 tbsp hot sauce
2 tsp ketchup
8 slices american cheese
4 brioche buns
Iceburg lettuce, thinly shredded to serve
Shoestring fries, to serve
Sea salt and freshly ground black pepper
Large frying pan
