Dinner, worked out
Smash Burger Night
Friday-night energy without ordering takeaway.
Choose your table
How many people are you cooking for?
Pick the table size. Uncle Jee works out the meat; the rest stays a simple ingredient list.
Uncle Jee sorts the meat
The recipe is ready. This meat isn’t live yet.
We won’t invent a price or pack. Browse the closest available products while the catalogue catches up.
Shop similar meatGrab the bits from home
Everything else, in one glance.
These are recipe ingredients, not products in your basket.
Ready when you are
Cook it with Uncle Jee.
Guided one step at a time, with timings, heat cues and what to look for.
6
6 guided steps
Read the full method instead
- 1
Prep the burgers and toppings
Divide the mince into loose portions without packing them too tightly. Slice the onion and have the buns, cheese and sauce ready before you start cooking.
- 2
Get the pan properly hot
Heat a heavy pan or flat griddle over medium-high to high heat. You want a hot surface before the beef goes down.
- 3
Smash and sear
Put the beef portions onto the hot surface, press them into thin patties, season, and leave them alone long enough to build a browned crust.
- 4
Flip, cook and check
Flip the patties and keep cooking. Check the centre of the thickest burger yourself before moving on.
- 5
Melt the cheese and toast the buns
Add the cheese to the hot burgers and let it melt. Toast the cut sides of the buns briefly if you like.
- 6
Stack and serve
Add sauce and onion, stack the burgers, and get them to the table while they are hot.