Hot Cross Bun Smash Burgers

These were so delicious, we don't care if people consider them blasphemy.

10 minutes prep

20 minutes cook

Serves 3

Hugh Woodward

Ingredients

3 hot cross buns

20g butter

30g vegetable oil

420g lamb mince 20% fat

to taste flaked sea salt

6 slices sliced American cheese

to taste burger sauce

Sweet/salty is a big trendy for 2026, so we thought we'd lean into that and combine everyone's favourite Easter baked good with another seasonal classic - roast lamb. The lamb is in ground meat form and is smashed into patties, topped with mint sauce and shoestring fries. Delicious.

Method

Heat a skillet and the butter and toast the halved hot cross buns. Set aside.

Heat the oil until shimmering and divide the lamb into 6 balls, roughly 70g each. Use a chefs weight to squash (one at a time unless you have a big skillet) the lamb to smash the burgers. Wait until there are spots of cooked lamb appearing and then flip, cover with cheese, steam with the lid and repeat.

Assemble the burgers - burger sauce, two patties, mint sauce and shoestring fries topped with hot cross bun lid.