The Classic Smash Burger with Gold Gourmet Burger Sauce

The smash burger is the most satisfying thing you can make in a home kitchen in under 15 minutes. A ball of beef, a screaming hot pan, a firm press — and that contact creates a crust that no other burger technique can replicate. The sauce is what separates a great smash burger from a memorable one. Gold Gourmet Burger Sauce was built exactly for this.

About Gold Gourmet Burger Sauce

This is not a generic burger sauce. Gold Gourmet Burger Sauce is a rich, creamy and tangy blend of gherkins, tomato paste, buttermilk, herbs and spices — the kind of depth that tastes like a classic burger shop, not a supermarket condiment. Bold enough to hold up against a charred beef patty. Versatile enough to go on loaded fries, in potato salad, or as a dip for chicken tenders. But on a smash burger is where it belongs.

Ingredients (Serves 2)

•       300g beef mince, 80/20 fat ratio — do not use lean mince

•       Salt and cracked black pepper

•       2 burger buns, toasted in butter

•       4 slices American cheese

•       Shredded iceberg lettuce

•       Sliced dill pickles

•       Finely diced white onion

•       Gold Gourmet Burger Sauce — on both buns, generously

Method

1.    Divide mince into two 150g balls. Do not overwork the meat — just bring it together. Season the outside generously with salt and pepper.

2.    Get a cast iron pan or heavy steel pan ripping hot over high heat. No oil needed — the fat in the beef will do the work.

3.    Place a ball of beef in the pan. Immediately press it flat and hard with a spatula or burger press — hold for 10 seconds. You want maximum contact with the pan. This is where the crust comes from.

4.    Cook for 90 seconds without touching it. The edges will be visibly charred and the top will be mostly cooked through.

5.    Flip once. Immediately lay two slices of American cheese across the patty. Cook for 30 seconds. The cheese should be melted and the underside should have colour.

6.    Toast buns cut-side down in a separate pan with a little butter until golden.

7.    Build: Burger Sauce on the base, then lettuce, pickle, diced onion, patty with melted cheese. Burger Sauce again on the top bun. Close and press gently.

The Smash Technique — Why It Works

When beef hits a screaming hot surface and gets pressed flat, the Maillard reaction happens fast and aggressively across the entire patty surface. More crust, more caramelisation, more flavour — in less time than a standard burger. The 80/20 fat ratio is non-negotiable here. Lean mince dries out on contact with that heat. Fat stays juicy under the press.

Why Burger Sauce Over Regular Condiments

Ketchup and mustard are fine. Gold Gourmet Burger Sauce is better. The buttermilk gives it a tangy creaminess that cuts through the fat of the beef. The gherkin and tomato paste bring the classic burger shop flavour. The herbs round it out. It is specifically designed for this application — and it shows.

Variations

Double smash — use two 75g balls instead of one 150g ball per burger. Press both flat, stack the patties after the flip, double the cheese. This is the correct order of operations for a double.

Loaded fries — squeeze Gold Gourmet Burger Sauce over hot chips as an alternative serve. It works as a dipping sauce and a drizzle.

Find Gold Gourmet Burger Sauce at a stockist near you: goldgourmetfoods.com.au/stockists

Available at independent supermarkets across Australia. Use the stockist finder to locate your nearest store.