Jolted Cowboy Smash Burgers with Crispy Potato Wedges

• 1 lb Ground beef (80/20)
• 4 Burger buns
• 4 slices Cheddar
• 4 Russet potatoes
• 1 Tomato
• 4 leaves Lettuce
• 1 Small red onion
• 3 tbsp Mayonnaise
• 2 tbsp Olive oil
• Salt
• 6 scoops Jolted Cowboy FLAVRBOMBS™

You will need

• Sheet pan
• Cast-iron skillet
• Sturdy spatula
• Knife
• Cutting board
• Small bowl

Roast the wedges

1. Preheat the oven to 425°F (220°C).
2. Cut each potato into 8 wedges and toss with the olive oil, a pinch of salt and 2 scoops of Jolted Cowboy.
3. Roast skin side down for 30 to 35 minutes, turning once, until crisp and golden.

Prepare the toppings

4. Slice the tomato and red onion and wash the lettuce.
5. Stir 1 scoop of Jolted Cowboy into the mayonnaise.

Smash the burgers

6. Divide the beef into 4 loose balls. Do not season them yet.
7. Heat a cast-iron skillet over high heat. Add the balls, smash each one flat with a sturdy spatula and sprinkle the tops with 3 scoops of Jolted Cowboy between them.
8. Cook for 2 to 3 minutes, until a dark crust forms, then flip, top with cheddar and cook for 1 to 2 minutes more, until the centre reaches 71°C (160°F).

Build and serve

9. Toast the buns in the skillet, spread with the mayonnaise and stack with lettuce, a patty, tomato and onion.
10. Serve with the potato wedges.