Smashburger

Preheat the air fryer to 400°F (200°C).

Prepare Air Fryer French Fries: Scrub the russet potatoes and cut them into thin, uniform sticks. Place them in a bowl of water to soak for a few minutes then drain well. In a bowl, toss the potato with extra-virgin olive oil, garlic powder, paprika, salt, and pepper, ensuring they are evenly coated.

Place the seasoned potatoes in the air fryer basket and cook at 400°F (200°C) for about 20 - 22 minutes, shaking or flipping them halfway through, until the fries are crispy and golden.

Heat the olive oil in a pan over medium heat. Saute the mushrooms until golden brown and tender then set aside.

In a large bowl, combine the beef, black pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs, Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).

Heat a 12-inch cast-iron or nonstick skillet over medium heat. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them as flat as possible with a metal spatula until about ¼-inch thick. Season with salt.

Cook for about 1 minute until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 1 minute more until melted.

Place the burgers on the buns and serve with mushrooms, lettuce, tomato, onion and any other toppings of choice.

Serve smash burger with french fries and cola.