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Smash Burgers

Hey you. Want to know the secret ingredient for our famous Smash Burgers? Mix 2 shots of Jameson whiskey into a home-made onion marmalade and lather it on top of the burger. It’s as simple as that. Juicy, tangy and smash-tastic.


  • 300g beef mince (preferably with a good, high fat content)
  • 2 American cheese slices
  • 1 red onion
  • 2 shots of Jameson
  • 50g butter
  • 3 tablespoons mayo
  • 1 tablespoon ketchup
  • 2 small gherkins
  • 1 teaspoon dijon mustard
  • 1 teaspoon smoked paprika
  • 2 brioche burger buns
  • 1 tablespoon brown sugar

Recipe Steps:

  1. To create your whiskey onion marmalade, you must finely slice your red onion into fine slices and add to a pan with your butter. Cook these on a very low heat until soft and then add your Jameson and cook off the alcohol for a few minutes before adding your brown sugar and letting the onions then cook until extremely jam-like and ready to go. Make loads to use in other recipes for they are delicious.
  2. Make your magical burger sauce by mixing the mayo and ketchup with smoked paprika and mustard. Finely dice the gherkins and add those also. This is a delightful burger sauce. Set aside.
  3. Spread a little mayo on your halved brioche buns and then toast them in a pan until golden brown. Set these aside until assembly time.
  4. Patty time. You want mince with a high fat content because it tastes better and makes for better burger patties. Roll your mince into balls and for each one you have to get the pan screaming hot, absolutely screaming hot. Place the ball in the pan and hopefully you will hear a sizzle. Season generously with salt and then use something big and flat to smash it down hard. You want them thin and crispy at the edges. Flip and do the other side after a couple of minutes. Top with rubbish plastic cheese, add a splash of water to the pan and cover with a lid until the cheese melts, this should take about 30 seconds.
  5. Spread burger sauce on your toasted bun then add the patty, then the whiskey onion marmalade, maybe a little more sauce on the top bun and slap it down. GOOD BURGERS THESE.
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