The OG burger

The ultimate smash burger: juicy double beef patties seared to perfection, layered with molten Ogleshield cheese, tangy pickles, signature sauce, and a fiery jalapeño hot honey—all nestled in a toasted potato bun for the ultimate burger indulgence.

By Jordan Bailey
From Saturday Kitchen

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This burger is very indulgent. While it offers protein and some calcium, the high levels of saturated fat, salt, and sugar mean it’s best enjoyed as an occasional treat.

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Ingredients

• 2g rendered beef fat
• 27g/1oz mayonnaise
• 27g/1oz smoked onion mayonnaise
• 27g/1oz tomato ketchup
• 13g/⅓oz American mustard
• 2g Worcestershire sauce
• 2g sriracha
• 132g/4⅔oz honey
• 0.8g dried red chilli flakes
• 0.2g chilli powder
• 34g/1¼oz cider vinegar
• 34g/1¼oz jalapeño chillis, finely diced or grated
• 20g/¾oz coarse sea salt
• 10g/⅓oz ground black pepper
• 10g/⅓oz garlic powder
• 10g/⅓oz smoked paprika
• 12 x 70g/2½oz beef pucks
• 12g/⅓oz beef seasoning
• 210g/7½oz Ogleshield cheese, sliced into 12 pieces
• 18g/⅔oz butter
• 6 potato buns
• 100g/3½oz signature sauce
• 120g/4½oz pickled gherkins, sliced
• 6g/⅛oz diced onion
• 180g/6⅓oz jalapeño hot honey

Note: Alternatives for Ogleshield cheese: Gruyere or Fontina,

Method

1. For the signature sauce, gently melt the rendered beef fat in a saucepan. Whisk into the mayonnaise until emulsified, then mix in smoked onion mayonnaise, ketchup, American mustard, Worcestershire sauce, and sriracha. Set aside.
2. For the jalapeño hot honey, combine honey, dried chilli flakes, chilli powder, and cider vinegar in a pot. Boil until reduced by a third, then cool to room temperature. Stir in the jalapeño chillis and set aside.
3. For the beef seasoning, mix coarse sea salt, black pepper, garlic powder, and smoked paprika in a bowl.
4. Heat a griddle until very hot. Place two beef pucks on the griddle and warm the burger smasher. After 10 seconds, smash the pucks flat, creating thin edges and a pillow centre. Sprinkle 1g beef seasoning on each patty. Cook until crispy and browned underneath.
5. Flip the patties, top each with two slices of Ogleshield cheese, and cook for 15 seconds. Stack one patty on top of the other and move to the cooler side of the griddle. Cover with a cloche, add a splash of water, and rest for 25 seconds to melt the cheese. Transfer to the bun. Repeat for remaining patties.
6. Butter the potato buns and toast under a grill or in a bun toaster.
7. To assemble, spread 8g signature sauce on each bun half. Add 4–5 slices of gherkin and 1g diced onion to the top bun. On the bottom bun, add 30g jalapeño hot honey (drained of excess liquid), then top with the stacked patties. Close the burger and serve immediately.

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Suggested Beer Pairing

Tesco: BrewDog Punk IPA

This bold, hop-forward IPA offers citrus and tropical fruit notes that cut through the richness of the beef and cheese, while its bitterness balances the sweet and spicy jalapeño hot honey. The lively carbonation refreshes your palate between bites, making it a classic burger companion.

Sainsbury’s: Camden Hells Lager

Crisp and clean Helles-style lager brings gentle malt sweetness and a refreshing finish, cooling the heat from the jalapeños and sriracha while letting the umami of the beef and cheese shine. Its lightness makes it an easy-drinking match for a hearty burger.

Lidl: Perlenbacher German Pilsner

A classic German pilsner – light, dry, and subtly bitter, providing a palate-cleansing contrast to the burger’s rich, savoury layers. The crisp finish and delicate hops make it a reliable choice for balancing bold flavours and spicy toppings.

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What can you serve with this

1. Skin-on fries – classic, crispy, and perfect for dipping in extra sauce.
2. Coleslaw – adds a refreshing crunch and balances the burger’s richness.
3. Pickled jalapeños – for extra heat and tang.
4. Onion rings – crunchy and golden, ideal alongside a juicy burger.

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Nutri-score Health Check

This Nutri-Score D rating reflects the high levels of saturated fat, salt, and sugar in the burger, cheese, and sauces. The score is automatically calculated from the ingredients and serves as a guide.

Positive Factors

• Beef patties provide protein and iron.
• Ogleshield cheese adds calcium and flavour.
• Pickles and onions offer some vitamins and fibre.

Negative Factors

• High saturated fat from beef, cheese, and butter.
• High salt and sugar in sauces and seasoning.
• Refined potato buns add carbohydrates with little fibre.