Preparation – step by step recipe
- Mix the ground beef with spring onions, salt and pepper. Shape into 4 equal balls.
- Blend mayonnaise, Greek yogurt, beetroot, honey and lemon juice into a smooth pink sauce. Season with salt and pepper.
- Heat your grill pan over high heat. Smash the meatballs flat in the hot pan to sear quickly. Grill 2–3 minutes per side until golden brown. Toast the cut brioche buns briefly in the pan for a crispy edge.
- Generously spread the pink sauce on the bottom half of each bun. Top with arugula, the burger, red onion and tomato. Finish with the top bun.
BEKA’s Tip
A carbon steel pan is ideal for smash burgers: it retains heat perfectly for a crisp crust — without PFAS or chemical coatings. With the grill pan, you’ll serve up a perfectly grilled burger in no time — even on the BBQ. Pure flavour, pure material, pure enjoyment.
