Lilly Higgin's smash burgers with home fries and kimchi mayonnaise.


Serves 4-5

  • Salt & Black pepper
  • 600g minced beef
  • 1 kg potatoes, peeled and cubed
  • 1 tsp sweet smoked paprika
  • 4 tbsp mayonnaise 
  • 2 tbsp kimchi, finely chopped 
  • ¼ tsp freshly grated ginger
  • 1 tsp toasted sesame seed oil
  • Light olive oil
  • 4-5 brioche buns, lightly toasted or warmed


  1. Preheat the oven to 220C.
  2. Peel and cube the potatoes into bite size pieces. Place in a large pan and simmer in boiling water for 5 minutes. Drain in a colander over the sink, removing as much water as possible.
  3. Tip the potato cubes onto a baking tray and drizzle with olive oil. Dust the potato with the paprika and season with salt. Gently combine it all by folding it all together with a spatula. 
  4. Roast the potatoes for 15-20 minutes until golden and crispy.
  5. To make the kimchi mayonnaise finely chop the kimchi. Stir it through the mayonnaise along with the ginger and sesame oil. Set aside. 
  6. Meanwhile heat a heavy based non stick pan on the hob and divide the burger mix into 4 or 5 depending on how many you need. I get 2 adult and 3 kids portions from this but it easily feeds 4 adults. 
  7. Drizzle a little oil on the pan then place loosely formed burger patties onto the hot pan. Press them down with a spatula, this is why they're called smashed. The edges need to remain frayed in order to crisp up and form a crust, this way they'll take on amazing flavour.
  8. Cook without moving for about 90 seconds then flip over. Add slices of cheese if using and cook for a further minute. Serve right away in warm toasted brioche buns with salad leaves, a dollop of the kimchi mayonnaise and the home fries.