Quick & Easy Smash Burgers

We were delighted to help raise funds and generate awareness for the Bro Project at the recent Grit and Gratitude Music and Food Family Festival.

Our smash burgers had a starring role.

Westaway Sausages smash burgers are not just quick and easy, they have a unique flavour profile which is largely attributed to the Maillard reaction, a chemical process that occurs during cooking.  Let me explain how this process works and why it makes the flavours so special:

We cook smash burgers using steak weights, these are preheated and apply high heat to the meat on the opposite side to the cooking surface and ensures even contact with the hot plate. This heat triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars in the meat. This reaction typically occurs rapidly at temperatures ranging from 140 to 165 °C (280 to 330 °F).

The Maillard reaction is responsible for creating complex flavour compounds that give our smash burgers their distinctive taste, and succulence. It’s the same reaction that gives seared steaks, fried dumplings, and toasted marshmallows their appealing flavours. In the case of smash burgers, the reaction not only browns the meat but also develops a rich, savoury taste known as umami, which is often associated with a meaty and satisfying flavour.

The flavours produced by the Maillard reaction are special because they are incredibly diverse and complex. Hundreds of different flavour compounds can be created during the process, depending on the food’s chemical makeup, the cooking temperature, and time. These compounds can then break down to form even more flavour compounds, adding layers upon layers of flavour to the burgers.

If you fancy being king of the grill, get a hot plate grill, some steak weights and ask in your local Booker or Makro store for some Westaway Honey Roast Sausage meat.

At just £3.74/ kg this is great value. A 1kg chub of Sausage Meat will make 8 juicy 125g Burgers – just 47p a serving.