Bonfire Night Smash Burgers and Jacket Potatoes

Bake Your Potatoes:

1. Preheat your oven to 375°F.
2. Wash thoroughly and then use a fork to poke tiny holes in your potatoes (not too deep!).
3. Place 2 potatoes at a time, spaced evenly on a microwave-safe plate. Microwave on high for approximately 10-14 minutes, until mostly cooked, turning halfway through. Once finished, cook the remaining 2 potatoes in the microwave. (Note: One potato will take approximately 6-10 minutes to cook in the microwave depending on size and microwave power.)
4. After you’ve pre-cooked your potatoes in the microwave, rub them all over with olive oil and place on a baking sheet in the oven. Bake until the skin has reached your desired level of crispness, from 10 to 20 minutes.

Make Your Smash Burgers:

1. While the potatoes are baking, grill up your smash burgers. Divide your ground beef into 4 equal balls and season with salt and pepper. Heat a lightly oiled, large skillet or heavy frying pan over high heat (general rule of thumb for smash burgers is to use a standard skillet for a better flavor, do not use non-stick). When pan is hot, add one meat ball to the pan. Quickly, place a piece of parchment paper over the top of the meat ball, and using a burger press or a smaller, second pan, press down hard for about 10 seconds, you’ll hear delightful sizzling. Allow to cook for 1 1/2 to 2 minutes. (Don’t worry, you can use a spatula if you want, it will work!)
2. Remove the parchment paper, season light with more salt and pepper (as desired) and flip to cook for another minute. Slide into the sourdough roll and transfer to a baking sheet, placing in the oven to keep warm while you make the other burgers.

Serve:

1. When you remove your jacket potatoes from the oven, slice them open and add your toppings. I like to keep it simple with a thick slice of butter, but you can add shredded cheese, or a combo of baked beans and cheese.
2. Serve with your smash burger patties on sourdough rolls with ketchup and malt vinegar. Yum!!