Made in minutes, this burger is easy, delicious, and important
By being interested in and partaking in the act of cooking, you’re expressing choice.
By being interested in and partaking in the act of cooking, you’re expressing choice and the freedom to nourish yourself and your loved ones. And it’s that choice, that decision to keep cooking alive, that will forge where we go with food and farming in the next 50 years, how it evolves and develops for the future. Whether you’re a seasoned pro or just starting out in the kitchen, I want to arm you with the recipes and the confidence to fit more cooking into your life, with total ease.
Try too my other recipes from Simply Jamie, korma curried beans and an epic sticky toffee pudding.
When only a burger will do, this smash-and-go method will have you covered for a fast, filthy fix.
Smash burger for one
Ingredients
- ¼ of a small onion
- Olive oil
- 125g higher-welfare beef mince
- 1 teaspoon Cajun seasoning
- 1 burger bun
- Tomato sauce or ketchup
- 2 gherkins
- American mustard, to serve
- 1 tomato
- 1 handful of mixed salad leaves
- Method
- Peel the onion, very finely slice into rounds, then break into rings and cook in a large non-stick frying pan with 1 tablespoon of olive oil for a few minutes, stirring regularly, then push to one side of the pan. Squash the minced meat into a rough pattie about ½cm thick and a bit bigger than your bun and place in the pan. Season with black pepper and the Cajun seasoning, then move the onion rings on top and use a fish slice to really smash the onions into the meat. Cook for 2 minutes on each side, or until gnarly and cooked through, toasting the halved bun alongside for a minute.
- Spread the bun base with ketchup, sit the burger on top, slice and layer over 1 gherkin, squeeze over mustard to your liking, and pop the lid on.
- Slice the tomato and remaining gherkin to serve on the side with the salad leaves, or stuff it all into your bun, the choice is yours.
Serves 1