Double Smash Burgers

1. Divide mince into 8 portions and shape into 8 balls. Sprinkle with salt and pepper.
2. Halve the burger buns. Heat a large cast iron frying pan on high. Toast the cut surface of the burger buns and set aside.
3. Add oil to the pan. Add 2-3 of the mince portions (seasoned-side down) and use a burger press to smash them down really hard, forming thin patties. Sprinkle with a little salt and pepper and cook for 60-90 seconds, until you can see the mince changing colour around the edges.
4. Flip and cook for a further 60-90 seconds, until mince is cooked. Transfer to a plate and immediately top each patty with a slice of cheese. Cook remaining patties.
5. Spread the bottom halves of the burger buns with mayonnaise/aioli and top with lettuce, tomato and onion. Add cheese-topped patties, spoon relish over the top and sandwich together with the top half of the burger bun.
6. Use a toothpick or skewer to secure a pickle on top of each burger.

Notes

1. If you don’t have a burger press, you can use a small, heavy frying pan or pot, or a flat metal spatula.