The Best Smash Burger I've Ever Consumed: By Henry Mitchell Temple

I Don't Say This Lightly

Usually, I drop my Substack first thing Monday morning — religiously. But this week, I’m making an exception. You’re getting it a day early. Because a smash burger of this calibre demands to be seen, created and devoured on the weekend.

Lucky me — one of my oldest and dearest friends, Paris Mitchell Temple, went and married one of the best cooks I’ve ever had the pleasure of knowing: Henry Mitchell Temple. Together, they’ve brought the sweetest little girl, Moss Mitchell Temple, into the world — who I now have the joy (and honour) of calling my niece. As a bonus, I also get to be a regular recipient of Henry’s culinary brilliance whenever I pop round for dinner.

If you don’t know Henry, let me catch you up: he’s the former owner of New Zealand hospitality businesses East Street Hall and Annabel’s, a beloved little wine bar in Auckland named after his late mother. He’s spent over a decade in hospitality and knows food and wine like the back of his hand. About a year ago, we both moved to London, and having the Mitchell Temples close by has made this big, bustling city feel cosy, safe and like home.

Over many a dinner party, Henry’s cooking has never ceased to blow me away. He doesn’t just make food that tastes outrageously good — he makes it look and feel effortlessly chic. The man gets it. Every time we cook together, I learn something new, constantly inspired by the way he works, thinks and plates.

So, what’s on the menu tonight? Smash burgers — and I’m not mad about it. Below is the recipe for, quite frankly, the greatest smash burger I’ve ever had the pleasure of inhaling. Henry served it alongside shoestring fries (correct), a crisp cos salad with anchovy dressing (also correct), and a delicious orange natural wine. We wrapped up the evening with a stroll down the road to Stella’s — the local Newington Green butcher by day, wine bar by night — for a negroni nightcap.
It was a perfect Friday night.

For a little glimpse into Henry’s culinary genius — the recipe awaits you below.