Start by prepping the fries, peel and chop into thin fries. Optional but let them soak in an ice bath for 10 minutes or just rinse off the starch. Pat dry and spray with some olive oil and a sprinkle of salt.
Airfry at 160c for 10 minutes, then at 180c for 15 mins, shaking halfway.
Heat a pan over medium-high heat. You want it very hot before adding the beef.
In a mixing bowl, combine your beef mince with salt, pepper, a small squeeze of mustard, and a dash of tomato sauce. Mix gently with your hands or a spoon.
Roll the seasoned meat into equal-sized balls. Keep them slightly loose rather than compact for the perfect smash texture.
Once your pan is hot, lightly oil it or spray with cooking spray. Place 1–2 balls on the pan, then immediately smash them flat using a burger press or sturdy spatula. Cook for about 1½–2 minutes.
Flip the burgers carefully using a metal spatula, then add your cheese slices right away. Cook for another 30–60 seconds until melted and the patties are cooked through.
Optional: Steam Bun- Wrap your burger bun in a damp paper towel (not soaking wet, just lightly damp), then microwave it on a plate for 10–15 seconds. This traps steam around the bun, making it warm, soft, and pillowy — just like the classic McChicken bun.
Spread mustard and tomato sauce on both buns, then layer the meat patties, onion and pickles.
