Lilly Higgin's smash burgers with home fries and kimchi mayonnaise.
- 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
- Preheat the oven to 220C.
- 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.
- 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.
- Roast the potatoes for 15-20 minutes until golden and crispy.
- To make the kimchi mayonnaise finely chop the kimchi. Stir it through the mayonnaise along with the ginger and sesame oil. Set aside.
- 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.
- 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.
- 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.