Peppercorn Sauce Smash Burgers Caramelised Onions * 1 large onion, thinly sliced * 3 tbsp olive oil Add the olive oil and sliced onions to a pan over medium heat. Cook for 10–15 minutes, stirring occasionally, until beautifully caramelised. Once done, set aside for assembling your burgers. Peppercorn Sauce * 2 tbsp butter * 1 onion, finely diced * 200ml beef stock * 1 tbsp crushed garlic * 400ml cream * 1 packet @SCHWARTZ UK Creamy Mild Peppercorn Sauce * 2 tsp coarse black pepper, or more to taste Melt the butter in a pan and add the diced onion. Sauté for a couple of minutes until softened. Add the garlic, beef stock, cream, peppercorn sauce and coarse black pepper. Mix well and allow to simmer for 5–6 minutes, stirring occasionally, until the sauce thickens. Taste and add more black pepper if needed. Set aside. Smash Burgers * 8 × 60g smash meatballs * Pinch of black pepper * In house smash seasoning, or your favourite smash seasoning * Cheese slices * Burger buns * Fresh green chillies Heat a skillet over medium heat until nice and hot. Place the smash meatballs onto the skillet and cover each one with a piece of greaseproof paper. Using a burger press, press firmly until the meat is completely flat. Remove the greaseproof paper and season with black pepper and your smash seasoning. Cook for a couple of minutes until you see the fat starting to rise through the burger and the edges begin to lift. Flip immediately and repeat the seasoning and cooking process on the other side. Once cooked, add your cheese slices and stack two patties together. Top with your caramelised onions and fresh green chillies. Slice your burger in half and place the cut side onto the skillet for around 10 seconds to give it a delicious crispy edge. To serve, spread your creamy peppercorn sauce onto a plate, place your smash burgers on top and serve with some crispy chips. This combination is honestly ELITE! 🤤🔥 The creamy peppercorn sauce with the caramelised onions, cheesy smash patties and fresh chillies is an absolute game changer. Enjoy! - @thelastbitee