Smash Burger

1 Start with the sauce, by mixing all the ingredients in a bowl.

2 Peel and slice the onion. Set aside for frying. Slice the pickle.

3 Divide the minced meat into four 100g pieces. Roll into balls, do not knead or press too much. Heat a cast iron pan or other heavy pan until very hot. Place the patty in the pan and immediately flatten it as thinly as possible with a spatula or hamburger press. Season the patty with salt and black pepper. Cook for 60-90 seconds without moving it. Turn the patty and add a slice of Gouda cheese on top. Cook for another 30-60 seconds. Remove the patty and repeat with the remaining patties.

4 Add the sliced ​​onion to the pan after the patties. Fry in the fat left over from the patties for 3–5 minutes. Add more fat if the pan is dry. Add a pinch of salt. Fry until the onion softens and takes on a little colour.

5 Toast the sliced buns in a pan, cut side down, until warm and lightly golden brown.

6 Assemble the burgers. Spread the sauce on the bottom bun. Add the patty and half of the fried onions. Add the second patty, pickle slices and a little more burger sauce. Spread the ketchup on the cut surface of the lid and close the burger with the lid. Repeat for the second burger.

7 Mix the cornflour with 2 tbsp of cold evaporated milk. Heat the remaining evaporated milk and butter in a saucepan over low heat. Add the cornflour mixture and stir for 1 minute. Gradually add the grated Gouda, stirring continuously. Keep stirring until completely melted and silky. Add salt and garlic powder if desired. Do not boil!

8 Pour the warm Gouda sauce onto the plate first, then place your two burger halves on top. Serve immediately. Enjoy!