Neven Maguire's Best Ever Smash Burger

INGREDIENTS

• 2 Packs Simply Better Irish Angus Ultimate Smash Burgers
• 1 Pack Simply Better Seeded Burger Buns
• 1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar Slices
• 1 Carton Simply Better Handmade Roasted Garlic Aioli
• Good Handful Live Green Lettuce, shredded
• 4 Simply Better Irish Tomkin Tomatoes, cut into slices
• 4 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
• 4 Tbsp. Simply Better Handmade Hot Ketchup
• 4 Tbsp. Simply Better Handmade Hot Yellow Mustard
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Simply Better Hand Cut Sweet Potato & Parmesan Fries, to serve

METHOD

1. Remove the burgers from the fridge and leave at room temperature for 30 minutes.
2. Preheat the oven to 100°C (200°F/Gas Mark ¼). Slice the burger buns in half, then grill or toast the cut sides and set aside.
3. Open the burger packaging and season generously with salt and pepper. Heat a large non-stick frying pan over a high heat. Add two of the beef patties and working quickly cover each one with a square of parchment and use a potato masher to press each beef patty down as hard as you can. Cook for 2 minutes until crisp and golden brown. Flip the burgers over and cover with the cheese, then put on a lid and cook for another 2 minutes. Transfer to a baking tray and keep warm in the oven while you cook the rest of the burgers in the same way.
4. To assemble the burgers, spread each of the bun bases with 1 Tbsp. of the aioli and then scatter over the lettuce and tomato slices, then season with salt and pepper. Top each one with a smashed patty with melted cheese. Add 1 Tbsp. of the red onion relish to each one and put another smashed patty with melted cheese on top. Smear the bun tops with the hot ketchup and mustard, then use to cover the patties. Arrange on plates with the sweet potato fries and have dipping bowls with the rest of the aioli to serve.