Aussie Smashburger by Mary Kalifatidis

Caramelised Onions: Finely slice the onions using a mandolin. In a pan, cook the onions with a cup of water. Once the water evaporates, add oil and butter, cooking until soft and golden.

Grilled Onions: Finely chop or slice the onions, ready to place on the hotplate.

Raw Onions: Finely chop the onions raw for a fresh, crisp topping (this is how Theo enjoys his onions).

In a bowl, mix 1–1.2 kg of beef mince with salt, pepper, and a sprinkle of oregano. Add ¾ cup of beef stock and mash until well combined.

Toast the sesame buns on a hot plate or toaster until golden. The bun absorbs the burger’s juices better this way.

Spread butter or ghee onto the toasted buns for added richness.

Heat a pan or hotplate to high. Cook each beef patty for 2–3 minutes on one side until crispy. Flip and cook for another 2–3 minutes until done to your liking.

If you are having your onions grilled, cook halfway, then place the beef patty on top and smash them together.

Add tomato sauce, finely sliced iceberg lettuce, and a sprinkle of black pepper to the bun.

Optionally, add cheese, bacon, or a fried egg for an extra touch