Smashed Sirloin Burger

Try this delicious Smash Sirloin Burger recipe from Chef Hugh Acheson

  • 4, 5 to 6-ounce 90/10 beef Ground Sirloin Burger Patties, pre-formed or form by hand
  • 4 teaspoons vegetable oil
  • Salt to taste
  • Freshly ground black peppercorn to taste
  • 4 slices halloumi cheese
  • 8 tablespoons mayonnaise
  • 4 teaspoons prepared harissa
  • 8 leaves Little Gem lettuce, washed
  • 16 dill pickle rounds
  • 4 sesame seed buns

  1. Heat a cast-iron skillet over high heat for 2 minutes. Add 1 teaspoon of vegetable oil to the skillet. Place each patty in the cast iron skillet and flatten with a spatula or a flat steak weight. Cook until the outer edges are browned, about 2 minutes.
  2. Flip the patty and season with salt and pepper. Cook for approximately 2 minutes on the second side and then remove from heat when patty reaches 160°F as measured by a meat thermometer and place on a cooling rack placed over a plate or sheet pan. Repeat process for all burger patties.
  3. Add the halloumi cheese directly to the pan with the burger drippings and cook for two minutes on just one side. Remove from the heat and place on the burger patties. Let rest for two minutes.
  4. While resting, combine the mayo and the harissa and blend with a fork.
  5. To build, place one leaf of lettuce on the bottom half of the bun and then place the burger patty with halloumi on top of that. Add pickles and a big dollop of the harissa mayo and then a second lettuce leaf. Top with the bun top. Repeat for each burger and eat.

Nutrition information per serving, 4 servings: 724 Calories; 48.2 g Total Fat (15 g Saturated Fat; 0.4 g Trans Fat; 15.7 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat); 124 mg Cholesterol; 1038 mg Sodium; 29 g Total Carbohydrate; 0.6 g Dietary Fiber; 4.7 g Total Sugars; 0 g Added Sugars; 36 g Protein; 365.2 mg Calcium; 4.7 mg Iron; 522 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 11.3 mg Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 264 mg Phosphorus; 6.8 mg Zinc; 22.1 mcg Selenium; 105.4 mg Choline.

Chef hugh acheson

chef's tip

Halloumi is wonderful cheese from Cyprus that keeps its shape when heated. It is a beautiful bite. The harissa mayo is a tangy heat-laden condiment that you can use on many things, but this burger is where I find it most often landing. It is so good. Feel free to toast the bun if you want to.