Viral Dubai Smash Burger

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Juicy, crispy-edged, and loaded with flavor, this Viral Dubai Smash Burger takes the classic smash burger to the next level. Thin beef patties are smashed hot on the grill for those irresistible crispy edges, then stacked with melty cheese, bold sauces, and over-the-top toppings inspired by Dubai’s rich street food scene.

Ingredients

Roti base

• 4 roti boom
• 1 tbsp butter, for frying

Smash patties

• 400g beef mince (85% meat, 15% beef fat)
• Sea salt and freshly ground black pepper
• Vegetable oil, for cooking

Burger sauce

• 4 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp mustard
• 1 tsp finely chopped pickles
• ½ tsp hot sauce (optional)
• Sea salt and pepper

Toppings

• 8 slices American-style cheese
• 4 tbsp finely diced onion
• 8–12 sliced pickles
• 2 handfuls shredded iceberg lettuce

Method

1. For the Smash patties, divide the mince into 8 loose balls (about 50g each).
2. To make the burger sauce, mix together the mayonnaise, ketchup, mustard, chopped pickles, and hot sauce if using. Season with sea salt and pepper and set aside.
3. Heat a large cast-iron pan or flat grill plate until smoking hot. Add a drizzle of vegetable oil. Place two balls of mince onto the hot surface and, using a spatula or burger press, smash each into a thin patty. Season immediately with sea salt and black pepper. Cook for 1–2 minutes until the edges are crisp and caramelised, then flip and top each patty with a slice of cheese. Cook for another minute until the cheese melts. Repeat with the remaining patties, making 8 cheesy smash patties in total.
4. For the roti, heat a non-stick frying pan over medium heat. Add a small knob of butter and cook the roti boom, one at a time, until golden crisp and flaky on both sides. Keep warm under a tea towel.
5. To build each burger, place a warm roti boom on the bench. Add a spoonful of burger sauce, then shredded iceberg lettuce, diced onion, and pickle slices. Stack two smash patties on top. Finish with a little more sauce and fold the roti boom edges slightly before serving.