The Spice Club Smashed Burger

Sauce:

• 100 g pickles, finely chopped
• 200 ml mayonnaise (light)
• 4 tablespoons ketchup

Hamburgers:

• 500 g ground beef
• 4 teaspoons The Spice Club Hamburger Seasoning
• 1 egg
• 50 g panko (Japanese breadcrumbs)

Other:

• 4 hamburger buns
• ½ head iceberg lettuce, torn into bun-sized pieces
• 1 onion, very thinly sliced ​​into rings
• 4 thin slices of tomato (optional)
• 2 tablespoons vegetable oil
• 8 slices of Cheddar cheese

Make the sauce:

• Combine the chopped pickles, mayonnaise and ketchup in a bowl. Set aside to let the flavors mingle.

Prepare the meat:

• Place the minced meat in a bowl and add The Spice Club Hamburger Seasoning, the egg and the panko. Mix well until a homogeneous mixture.
• Divide the mince into 4 equal portions and shape into balls. Flatten the balls into discs of about 1.5 cm thick.

Bake the burgers:

• Heat 1 tablespoon vegetable oil in a large skillet over high heat.
• Place 2 meatballs in the pan and immediately flatten them with a sturdy spatula or a burger press into thin discs about 1 cm thick.
• Cook the burgers for 2-3 minutes per side until crispy and cooked through.
• Place a slice of Cheddar cheese on each burger during the last minute of cooking to help the cheese melt.
• Repeat with the remaining burgers.

Assemble the citizens:

• Cut the rolls in half and toast them lightly in a pan or under the grill.
• Spread a spoonful of the sauce on the bottom of each bun, add a few pieces of iceberg lettuce, a few onion rings, and maybe a slice of tomato. Then place the cheeseburger on top and cover with the top of the bun.

Serve:

• Serve the burgers with the remaining sauce and, if desired, extra iceberg lettuce or tomatoes on the side.