Broil King Smash Burgers with Crispy Fries

Ingredients
For the Smash Burgers
300 g ground beef (80/20 blend – the fat content is essential for creating a proper smashed crust)
2 brioche-style buns
2–4 slices of cheddar cheese
½ white onion, thinly sliced
High smoke point cooking oil
Salt and black pepper, to taste

Prepare the Fries

Ignite the burners under the plancha and preheat to 220°C.
Spread the frozen fries onto the dry plancha in a single layer. Leave them untouched for the first 5 minutes so they can develop a crispy base.
Continue cooking, turning the fries every 3 minutes until they reach your preferred level of golden colour and crispiness.
Season with salt only after cooking.
Turn off the burner on one side of the grill and move the finished fries to this cooler area to keep warm.

Cook the Smash Burgers
Increase the heat on the remaining burners and raise the plancha temperature to 260–300°C. The surface should be extremely hot.
Divide the beef into loose balls. Do not overwork or compress the meat—the loose texture helps create a lighter, juicier burger.
Place the beef balls onto the hot plancha and lightly flatten them. Add the sliced onions on top, then season with salt and pepper.
Immediately press the burgers firmly using a Broil King Smash Burger Press. The goal is maximum contact between the meat and the hot cooking surface to create the signature crispy crust.
Cook for 1½–2 minutes until the edges are deeply browned and caramelised. Watch the edges carefully.
Flip the burgers, add the cheddar cheese, and cook for another 1–1½ minutes until the cheese has melted.

Toast the Buns
Slice the buns in half and toast them on the plancha with a little butter. This creates a delicious caramelised sweetness that perfectly balances the savoury beef.