Thin beef patties smashed onto a very hot pan for crisp, lacy edges, layered with melted cheese, onion and pickles in a toasted bun. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 4 Easy
Ingredients
🧀Butter1 tbsp
🧂Saltto taste
🧅Onion1, finely sliced
🌿Fresh Basil1 cup
🍗Ground Beef400 g, 80/20
🧀Cheddar Cheese4 slices
🫙Pine Nuts2 tbsp
🌾Burger Buns4
🌶️Black Pepperto taste
Optional extras
🧀Parmesan Cheese1/4 cup
🫙Mayonnaise2 tbsp
🫙Ketchup2 tbsp
🫙Pickles8 slices
Instructions
1
Divide the beef into 8 loose balls; keep them cold.
2
Butter and toast the buns in a heavy skillet; set aside.
3
Heat the skillet until very hot, add beef balls and smash flat with a spatula; season with salt and pepper.
4
Cook 2 minutes until the edges are crisp, flip, add cheese and onion, and cook 1 minute more.
5
Stack two patties per bun with pickles, mayonnaise and ketchup.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
