Big flavour, solid macros. This high-protein smashburger hits the spot without making a mess of your diet.

WHY THIS RECIPE IS GREAT

Sometimes, you just want a proper burger. This one brings it without cutting corners. You get that crispy-edged beef patty, melted cheddar, and all the extras, stacked in a quality sourdough bun. Paired with proper fries, it’s the full deal.

It’s easy to make and absolutely nails the balance of macros with high protein, good carbs, and fats that actually do something for you. We’re not messing about here with skinny burgers or soggy chips. This is the one you make when you want to eat well and still hit your numbers.

INGREDIENTS IN SMASHBURGER & FRIES

BEEF MINCE (10% FAT)

Use 250g of 5% fat beef mince. You want some fat here, it gives you the crispy edges and keeps things juicy. Just season it with salt and pepper.

CHEDDAR

20g of full-fat cheddar. Melted on top, it gives you the richness that makes a burger a burger.

RED ONION

15g of thinly sliced red onion. Adds a bit of bite and sweetness.

GHERKINS

20g of sliced gherkins. Essential. Adds crunch and tang.

JASON'S SOURDOUGH BUNS

One bun, toasted. Better flavour, better texture, and doesn’t turn to mush.

POTATOES

300g maris piper potatoes, sliced into fries. Keep the skin on for texture.

EXTRA VIRGIN OLIVE OIL

1 tbsp (13.5g) for frying both the burger and fries. Adds a bit of healthy fat and gets everything crisp.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

For one serving (full smashburger and fries):

• 250g beef mince (5% fat)
• 20g cheddar cheese
• 15g red onion
• 20g gherkins
• 1 Jason’s sourdough bun (80g)
• 300g maris piper potatoes
• 1 tbsp extra virgin olive oil 
  

HOW TO MAKE SMASHBURGER & FRIES

1. Step 1: Prep the fries slice your potatoes into thin fries. Toss in 1/2 tbsp olive oil, season with salt, and lay them out on a baking tray. Roast at 200°C for about 25 minutes, flipping halfway. You want them golden and crisp.
2. Step 2: Smash the burger split the mince into two loose balls. Heat a cast iron or heavy frying pan over high heat. Once hot, drop the balls onto the pan and smash them flat with a spatula. Season with salt and pepper. Cook for 2-3 minutes until crisp, then flip. Add the cheddar right after flipping so it melts.
3. Step 3: Toast the bun cut the sourdough bun and toast the insides in the burger pan. It’ll soak up some flavour from the beef and get that nice golden edge.
4. Step 4: Build the burger bottom bun. Add patties with melted cheddar. Then red onion, gherkins, and top bun. Press slightly.
5. Step 5: Serve up fries go on the side. Everything hot. Everything fresh.

TIPS AND TRICKS FOR THE BEST RESULTS

Smash hard, flip once. Don’t mess about. Once the patty hits the pan, press it down firmly, then leave it until it’s ready to flip. This gives you the crispy crust that makes a smashburger what it is.

Use the same pan. Toasting the bun in the burger fat gives it flavour and texture. Don’t skip it.

Roast, don’t fry the chips. You’ll save effort and still get proper crispiness with less oil.

Don’t overcrowd. Give the patties room so they actually sear and not just steam.

WHAT TO SERVE WITH SMASHBURGER & FRIES

• This works great with your sauce of choice mayo, mustard, hot sauce, whatever you’re into.
• If you want to go lighter, you can swap the white potato fries for sweet potato ones (same method).
• Add a simple side salad if you want some greens, but honestly, this meal’s already stacked.

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.