Directions

Prep

1. Bring a pan or flat plate to medium-high heat. While your pan is heating, mix your beef mince with Jackalope “The Rub” and roll into balls. This mixture should yield about 6 even balls of mince (avg 115g ea) – smash burger patties are smaller than regular patties.

2. Slice your burger buns in half, and butter generously. Grill face down until nicely toasted (or to your liking) and set aside.
   

Beef Patties

1. Leaving room to smash your patties on either side, place your mince balls into your hot pan. Immediately smash them down to around 2mm thick (using a spatula, smashing steel or heavy object of your choosing) using a press-and-slide motion to ensure the mixture doesn’t stick to the utensil.

2. Cook until brown on the bottom (about 2 minutes) then flip and cook for 1 minute on the reverse side. Add cheese, continue to cook until the cheese is melted, remove burger from the heat and rest while you continue to cook the remaining patties.
   

Finishing

1. Once all patties have been cooked, on individual serving plates begin to build your burgers. Working from the base-side of your bun (now pay attention to this, because Chef Adam is very particular about the order) start laying your Lettuce, Tomato and Onion. Top side – spread your chili jam and drizzle French’s mustard on top.

2. Add your burger patty to the base, top with two pickles and place the lid on top. Serve.