Smashed Patty Burger With Crispy Onion Cheese Fries inspired by The Menu (2022)
The Menu (2022), Anya Taylor-Joy eats her cheeseburger. ( 1 hour, 30 mins 24 seconds)
This smoky take on burger night is a smash hit. You’ll char extra thin patties before loading them onto brioche buns with caramelised onion and mustardy cheese sauce. Serve with cheesy fries and a sprinkle of crispy onions to finish.
For 2 people [double for 4]
- 40g cheddar cheese
- 2 butter brioche buns
- 30ml tomato ketchup
- 1 tsp ground smoked paprika
- 250g British beef mince
- 1 tbsp cornflour
- 15g crispy onions
- 15ml Henderson’s Relish
- 3 white potatoes
- 20g mustard ketchup
- 1 gem lettuce
- 1 brown onion
You’ll also need
- Butter, milk, pepper, salt, sugar, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan) / gas 7. Cut the potatoes (skins on) into fries. Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp.
Tip: Cooking for 4? Use 2 trays!
Peel and finely slice the brown onion[s]. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a small knob of butter over a medium heat. Once hot, add the sliced onion with a pinch of salt and 1 tsp [2 tsp] sugar. Cook for 8-10 min or until the onion has softened and caramelised – this is your caramelised onion.
While the onion is cooking, wash then remove 2  leaves from the gem lettuce and set aside, then cut the inner core into wedges. Grate the cheddar cheese. Combine the grated cheese with the cornflour and a pinch of salt in a pot and mix until the cheese is fully coated. Add the mustard ketchup and 100ml [200ml] milk to the pot and set aside for later – this is your cheese sauce base.
Combine the beef mince and ground smoked paprika in a bowl with the Henderson’s Relish and a pinch of salt. Divide into 4  and shape them into meatballs. Cover the meatballs with a sheet of baking paper and roll the meatballs out to approx. 0.5cm thickness with a rolling pin until evenly flattened – these are your patties.
Once the onion is caramelised, transfer it to a plate (reserve the pan!) and set aside until serving. Return the reserved pan to a high heat with a drizzle of vegetable oil (cooking for 4? Use 2 pans!) Once hot, add the patties, press them down very firmly with a spatula and cook for 2-3 min on each side, pressing down continuously, or until slightly charred and cooked through (no pink meat!) – these are your smashed patties.
Slice the brioche buns in half. Remove the tray[s] with the fries from the oven and add the brioche halves. Return the tray[s] to the oven for 4-5 min or until warmed through.
Once the smashed patties are cooked through, set aside to rest until serving. Heat the pot with the cheese sauce base over a medium heat. Cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your cheese sauce.
Build your burger by topping the warmed brioche bases with the tomato ketchup, a lettuce leaf, 2 smashed patties, a dollop of cheese sauce, the caramelised onion and a warmed brioche lid – this is your smashed patty burger. Serve the gem wedges and fries to the side, drizzle over the remaining cheese sauce and top with the crispy onions. Enjoy!