Directions

1. 1. Divide the mince into 4 equal balls (125g each).

2. Do not overwork the meat — loosely rolled is perfect for crispy edges.

3. 2. Place a heavy-based pan or flat plate over high heat.

4. No oil needed — the beef fat will do the work.

5. 3. You want it properly hot before the beef hits the surface.Place one beef ball into the hot pan.

6. Immediately use a smash burger press (or spatula) to press it down firmly into a thin patty.

7. 4. Cook for 2 minutes until the edges are crispy and browned.

8. 5. Season the top with Black Magic.

9. Flip the patty and season the other side with White Magic.

10. 6. Add a slice of cheese and cook for another 1–2 minutes, until the cheese starts melting and the underside develops a crust.

11. 7. Repeat with remaining patties.

12. 8. Lightly toast the buns in the same pan for extra flavour.

13. 9. Layer as follows:

14. 10. Bottom bun

15. - Pickles

16. - Leftover Cowboy Butter

17. - Pattie + Cheese

18. - Pattie + Cheese

19. - Kinda Smokey sauce

20. - Top bun

21. 11. Press gently together and serve immediately.