Smash Burger with Chef’s Harvest fries

With this burger you're completely on-trend. Serve it with our authentic Chef's Harvest skin-on fries to complete the meal.

This is what you need for four people

For the burger

• 1 pack of Chef’s Harvest fries

• 1 pound ground beef

• 4 hamburger buns

• 4 slices of melting cheese

• ½ onion, thinly sliced

• pickle slices

• Butter for spreading on the buns

• Sea salt

• Pepper

For the Sauce

• 4 tablespoons mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon sweet and sour pickle, finely chopped

• ¼ teaspoon sea salt

This is how you prepare your dish

1. Mix all the ingredients for the sauce together. Cover with plastic wrap and store in the refrigerator until you grill the burgers.

2. Mix the ground beef briefly but thoroughly. The meat should become slightly sticky.

3. Divide the ground beef into 8 portions of 60 grams each. Roll the portions into balls.
   Store the meatballs in the refrigerator until you’re ready to cook them.

4. Prepare a barbecue, grill or grill pan.

5. Slice the buns in half and spread a thin layer of butter on the cut sides. Toast the buns on the griddle until the cut side is golden brown. Keep the buns warm under a tea towel.

6. Place two meatballs on the griddle and flatten them as much as possible using a burger smasher.

7. Sprinkle the burgers with salt and pepper.

8. After about a minute, when the edges start to brown, scrape the burgers off the griddle with a spatula and flip them.

9. Place a slice of cheese on one of the burgers and stack the other burger on top.

10. Take a bun and spread a generous tablespoon of Smashburger Sauce on the bottom half. Add pickles and some onion to taste on top.

11. Fry the Chefs Harvest fries by following the on-pack instructions.

12. Remove the burger stack from the griddle and place it on the bun. Add the top half of the bun and serve with the fries.

A delicious combination: a juicy burger and thick-cut fries with an homemade look and authentic potato flavour.