Where did the inspiration for Meat Many of us at Minimax are burger Frankie and its fantastic American fanatics but forming the perfect burger bar style menu come from? patty can be diffi cult, is there a trick to making it? The inspiration for Meat Frankie came from my time travelling throughout America. I also lived Constructing the perfect patty comes down to in Toronto, Canada, for two years. Living on a the meat used. For a great smashed patty, the budget meant having a lot of burgers. I loved fat-to-lean ratio is very important. A starting how there was a simple, no-fuss approach to point is to use meat that consists of 70% lean burgers. With a great beef patty and a good to 30% fat. The fat ratio is what gives the bun, you’re pretty much done! I wanted to burger its crispy 昀椀 nish. For a non-smashed create a simple and classic American burger burger, you still want the fat content as it gives in Australia with the consumers’ choice of 昀氀 avour and moisture to the meal. what goes in combined with my personal touch in making the beef and selecting the When choosing the right cut of meat chuck and perfect bun. brisket are a great combination. Also, be sure to mince your beef twice for the optimal texture. Can you give our readers a few If you have a good combination of meat mix, tips of how to grill the burger of you won’t need to add spices and herbs to your their dreams? patty, just a pinch of salt and let your meat do the work. Here at Meat Frankie, we specialise in smashed patties. Smashing the patties on a grill at high heat can create a beautiful crisp texture that leaves the patty 昀椀 lled with 昀氀 avour. A few tips to get your smashed patty right: • Pre-roll your burger mix. Only season with salt and pepper once smashed, and only a bit. The crispiness of the patty can be salty. To make your patty nice and thin, roll it into an 80g to 110g ball of meat. • Use something that will smash your patty onto the grill. You can use a spatula, or a meat mallet, and you can also use a piece of grease-proof paper, so the meat doesn’t stick to the smasher. You want the burger to almost stick to the grill for it to create that ideal crispy texture. • Use a hot grill. If you don’t have access to a grill, use a cast iron pan. You want to use a pan that can safely reach a temperature of about 230 degrees Celsius. • Flip once and don’t smash again.