I believe I may have written about smashed burgers a couple of times and that:

1. It’s the only way to make home-made burgers for me

2. That I may never again order fancy burgers when we eat out with the exception of McDonald’s.

3. The only bun to serve it on is brioche (this is non-negotiable).

But I’m writing about it again because I’ve managed to make it in less than twenty minutes (including prep time) with the least mess possible. I guess, familiarity creates a perfect system.

The trick is, to start cooking your beef the moment you press the on-button on your air-fryer for your fries.

It takes about 15 minutes for the fries to cook and in that space of time, you smash/fry your patties on the skillet; put the cheese slices on top; and then onto the oven at 180 to finish cooking, and then a resting period as the fries finish cooking.

I always weigh my beef, and a 60+ gram patty within this time frame ends up being medium-rare which is how I like my beef.

The small bun can be misleading; I’ve attempted to eat two and it ended being two much.