Instructions
- In a medium jug or bowl, combine burger sauce ingredients and set aside.
- Prepare and preheat the barbecue for cooking using direct high heat (250°C-290°C).
- Shape the mince into patties, make the patty a bit wider in diameter than Jatz as the mince will shrink.
- Once the barbecue has preheated, place the mince patties topped with onion onto the grill. Press as thin as possible with the smash press. Grill over direct high heat for 2 minutes per side, or until cooked through.
- When there is one minute left of cooking time, top with a small slice of burger cheese.
- To make the mini smash burger place a meat patty and cheese, x 2, a dollop of burger sauce and top with another Jatz.
