Grill & BBQ
Sven's Green Heat Smash Burger with Egg and Garlic Spinach
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy smashed beef, melted cheddar, garlicky spinach, a fried egg with creamy yolk and spicy chili mayonnaise in a toasted brioche bun. This burger brings together everything a great smash burger needs: a bold crust on the meat, melted cheese and a soft brioche bun. Add garlic spinach, a fried egg and a lightly hot chili mayo. The result is hearty, creamy, flavourful and surprisingly well balanced. Perfect for a grill plate, plancha or heavy cast-iron pan.
Timing
- Preparation: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
Estimated nutrition
per piece · Calculated for 4 pieces.
- Energy
- ≈ 1225 kcal
- Protein
- ≈ 63.6 g
- Carbohydrates
- ≈ 43.3 g
- Fat
- ≈ 87.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 8 slices of cheddar · ≈ 160.0 g
- 2 garlic cloves · ≈ 6.0 g
- 1 tbsp butter or olive oil · ≈ 13.65 g
- 1 tsp lime juice · ≈ 5.0 g
- 1 tsp honey · ≈ 7.0 g
- 1 small garlic clove, finely grated · ≈ 3.0 g
- 4 eggs · ≈ 200.0 g
- 1 red onion, sliced into fine rings · ≈ 100.0 g
- a little butter for toasting the buns · ≈ 10 g
- 1–2 tbsp sriracha, to taste · ≈ 22.5 g
- 4 brioche burger buns · ≈ 300 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the smash patties:
- 800 g beef mince with about 20% fat
- salt
- black pepper
- 8 slices of cheddar
- For the garlic spinach:
- 400 g fresh leaf spinach
- 2 garlic cloves
- 1 tbsp butter or olive oil
- a pinch of nutmeg
- salt
- black pepper
- For the chili mayonnaise:
- 120 g mayonnaise
- 1–2 tbsp sriracha, to taste
- 1 tsp lime juice
- 1 tsp honey
- 1 small garlic clove, finely grated
- 1/2 tsp smoked paprika
- a pinch of salt
- Also:
- 4 brioche burger buns
- 4 eggs
- 2 gherkins, sliced lengthways into thin rounds
- 1 red onion, sliced into fine rings
- a little butter for toasting the buns
- optional: 8 slices of crispy bacon
- optional: a few pickled jalapeño slices
Instructions
- Make the chili mayonnaise: thoroughly mix the mayonnaise, sriracha, lime juice, honey, grated garlic and smoked paprika. Season with salt and chill until needed.
- Prepare the patties: loosely shape the beef mince into 8 equal balls of about 100 g each. Do not knead or press the meat firmly. Keep the balls chilled until cooking.
- Cook the garlic spinach: heat the butter or olive oil in a pan. Briefly sauté the finely chopped garlic without letting it brown. Add the spinach in batches and cook only until wilted. Season with salt, pepper and nutmeg. Drain excess liquid or gently squeeze the spinach so the burger does not go soggy.
- Toast the buns: lightly butter the cut sides of the brioche buns. Toast on the hot grill plate or in a pan until golden brown, then set aside.
- Smash the patties: heat the grill plate, plancha or cast-iron pan until very hot. Place two meat balls per burger with enough space between them. Lay a piece of baking paper on the meat and press the balls very flat with a burger smasher or sturdy spatula. Sear vigorously for about 60 to 90 seconds until a dark crust forms. Only now season with salt and pepper.
- Flip and melt the cheese: release the patties completely with a sturdy spatula and flip. Place one slice of cheddar on each patty. Cook for another 30 to 60 seconds until the cheese melts. Stack two patties on top of each other.
- Fry the eggs: fry the eggs in a little butter. The white should be fully set while the yolk stays soft and creamy. Season lightly with salt and pepper.
- Build the burger: spread the bottom bun generously with chili mayonnaise. Add gherkins and onion rings if you like. Place the double cheddar smash patty on top. Add the garlic spinach, then the fried egg. Add bacon or jalapeños if desired. Spread the top bun with chili mayonnaise too and serve immediately.
