Welcome to the smashing side of South Africa’s burger scene, where we take boring patties to the next level. You understand the problem if you’ve ever been handed a burger that tastes like disappointment and looks like a hockey puck. The purpose of SaltBru is to conduct an intervention. It’s time to discuss what happens when premium beef touches a searing hot surface and how we are transforming an American classic into a local legend, so grab a cold one and pull up a chair.
The Smash Burger
Let us get one thing straight before we even light the flame: a thick, gourmet burger has its place, but the smash burger is king of the crust. The entire philosophy relies on the Maillard reaction, which is just a fancy science term for the beautiful, savoury brown crust that forms when beef hits screaming hot iron.
Lean mince cannot be used to create the ideal burger. This will result in a dry, sad crumble. Our SaltBru Beef Topside Mince is crushed with the ideal ratio of fat to lean, so when you smash that patty, the fat instantly renders out and fries the meat in its own delicious juices. Those crispy, lacy edges that break off like savoury lace are what you want.
Onions & Biltong
Legendary toppings are fitting for a legendary patty. We’re swapping out the watery tomatoes and fake cheese in favour of a pair that honours Mzansi tastes.
Caramelized onions come first. It’s a patience game. Love cannot be rushed, just as onions cannot be rushed. We thinly slice them and simmer on low heat until they become a luscious, jammy gold. The thick, delicious beef is perfectly balanced by this sweetness.
Biltong Mayo is the true star of the show. We invited the number one braai snack to the condiment party. A thick, tangy mayonnaise with a dash of lemon juice is combined with finely grated traditional beef biltong to create a sauce that is intensely savoury, mildly spicy, and utterly delicious. It fills the void between the meat’s rich umami and the roll’s crisp freshness.
Our SaltBru Smash Burger Recipe
Ingredients:
- 500g of SaltBru Beef Topside Mince.
- 2 Large onions, cut thinly
- 2 teaspoons of butter
- 4 Sliced brioche burger buns
- 4 pieces of authentic Cheddar cheese
- Coarsely cracked black pepper and salt
Biltong Mayo Ingredients:
- 1 cup of mayonnaise (preferably traditional/white)
- 1/2 cup SaltBru Sliced Beef Biltong, finely grated (powder texture works best)
- 1 teaspoons of fresh lemon juice
- A dash of Cayenne Pepper
Recipe
- In a pan over medium heat, melt the butter. Add a pinch of salt and your sliced onions. Reduce the heat to low and cook for about 25 minutes, stirring now and again. They should be golden, sticky, and soft. Try not to devour them all right out of the pan and set them aside.
- Combine the mayonnaise, grated biltong, lemon juice, and cayenne pepper in a small bowl. While you cook the beef, give it a thorough toss and place it in the refrigerator. This allows the taste of the biltong to seep into the mayo.
- Get a flat-top griddle or heavy cast iron pan hot. Your meat already contains all the necessary fat, so don’t add any more. In the dry pan, toast your brioche buns for a few seconds until golden, then set aside.
On the heated surface, place two of your beef balls. Take a burger press or a hefty spatula right away and apply as much pressure as you can. They should be thin, flat, and expansive. Now is the time to liberally season with salt and pepper.
Cook until the edges are crispy and dark brown, about 2 minutes, without stirring. Using a pointed spatula, scrape under the burger to preserve its beautiful crust, then flip. Put a piece of cheddar on top right away. Place one patty on top of the other after cooking for just one more minute to melt the cheese.
Final Tips & Putting Your Burger Together
- Our Topside Mince is ideal as is but if you’d
- Try not to touch the patty again until it’s time to flip after you’ve smashed it down in the first few seconds. Later in the cooking process, pressing it simply extracts the liquids, leaving you with dry meat.
- Cover the bottom bun with a thick layer of Biltong Mayo. Put the warm caramelized onions on top of the double cheesy patties, then cover with the top bun.
- Simply said, have faith in the beef. Breadcrumbs, egg, and coriander are not necessary for the mince. All you need is pure meat, salt, pepper, and intense heat.