Smashed Beef Burgers with Crispy Shoestring Onions


  • 800g Celtic Pride PGI Welsh Beef mince
  • Seasoning

For the easy burger sauce:

  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tsp yellow mustard
  • Pinch of garlic powder

To assemble:

  • Crispy lettuce
  • 4 slices of large tomato
  • Pickled gherkins, sliced
  • 4 bread buns of your choice
  • Butter (to spread on buns)
  • 4 slices of cheddar cheese

For the crispy shoestring onions:

  • 1 onion, finely sliced
  • 2 eggs, beaten
  • 2 tbsp milk
  • Pinch of garlic powder
  • Seasoning
  • 125g plain flour
  • Oil, for frying___________________


  • To prepare the patties, divide the mixture into 8 equal meatballs.
  • Place a sheet of greaseproof paper on a tray and pop each meatball on the paper, flattening with your hand. Place another sheet of paper on top and flatten with hand or a food scraper.
  • Place the patties in the fridge until ready to cook.
  • Make the burger sauce by mixing the ingredients together.
  • Spread each halved bun with butter and place on a hot griddle to colour.
  • Prepare the crispy onions. In a small bowl, mix the flour, seasoning and garlic powder. In another bowl, beat the egg and milk.
  • Pour vegetable oil into a medium sized pan, enough to be 3cm deep, and heat until the oil is hot.
  • Take a handful of the onions and dunk them in the egg mixture, then toss them in the flour and then carefully place them in the hot oil. Fry for a few minutes until crisp and golden. Drain on kitchen paper and repeat until all the onion is cooked.
  • Take the patties out of the fridge and remove the top paper layer. With the back of a spoon or your thumb, make a dent in the middle of each burger (this will stop it puffing up).
  • Heat a pan or griddle plate and when hot, place the burgers on the griddle and season well.
  • Cook for a few minutes each side, using the spatula to press down on the burgers. Cook until nicely browned.
  • Place a slice of cheese on each of the 4 patties, and when melted, pop the other patties on top to create a double patty.
  • Assemble the burgers. Spread the burger sauce on the bottom of the buns, add the lettuce, tomatoes and gherkins, place the patties on top and then a handful of the crispy onions. Finish with the burger lid.
  • Serve with fries and a crunchy slaw.