Recipe by Simon Walden @thetradiebbq

Preheat the BBQ to medium-high heat using a flat plate or cast-iron pan.

Divide the meat into 8 x 70g portions, then roll into balls and set aside. Slice the buns in half and add to the flat plate or skillet, toasting until golden.

Add the sliced jalapeños and grill until soft, don’t overcook the suckers. Remove and set aside. Add the meatballs, then using the smasher, push down hard with a twist motion making pencil-thin patties. If you’re using a skillet, you may need to do this one at a time. Season the patties with salt and pepper and cook for 1-2 minutes.

After a couple of minutes, flip the patties and top each one with a slice of cheese, cooking for a further minute.

Add a good dollop of the jalapeño ranch to the toasted bottom bun. Follow this up with two patties, the grilled jalapeños, and crispy shallots. Crown with the top bun and dive in. Don’t sleep on these – they’re delicious!

Only smash a patty once! Once flipped, if you push down a second time, you run the risk of pushing all the juice out of the patty. No one likes a dry burger.

• 4 brioche burger buns

• Jalapeño Ranch (I used Wiseboys)

• 2 Jalapeños, sliced

• 560g 80/20 beef

• 8 Slices gouda

• Crispy shallots

• Salt & pepper

• Burger Smasher

• Burger Flipper

20 Rheem