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1. Stir together the mayonnaise, ketchup, yellow mustard, dill pickle brine, finely chopped dill pickles, garlic powder and smoked paprika. Refrigerate while you prepare everything else.
0.2 cup Mayonnaise,
1 tbsp Ketchup,
1 tsp Yellow mustard,
1 tbsp Dill pickle brine,
1 tbsp Finely chopped dill pickles,
0.2 tsp Garlic powder,
0.2 tsp Smoked paprika
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2. Thinly slice the white onion and shred the iceberg lettuce. Divide the ground beef into 8 loose balls of about 55 g each without packing them tightly, and keep them chilled until cooking. Set out the American cheese slices and dill pickle chips.
450 g 80/20 ground beef,
8 slices American cheese slices,
16 pieces Dill pickle chips,
0.5 piece White onion,
1 cup Iceberg lettuce
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3. Butter the cut sides of the potato burger buns and toast them in a skillet or on the griddle over medium heat for 1 to 2 minutes until golden. Set aside.
4 pieces Potato burger buns,
1 tbsp Butter (for toasting buns)
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4. Heat a cast iron skillet or flat griddle over high heat for 5 minutes until smoking hot, then wipe with the neutral oil. Place 2 to 4 beef balls on the surface, spaced apart.
450 g 80/20 ground beef,
1 tsp Neutral oil
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5. Immediately smash each ball flat with a sturdy spatula, pressing hard for 10 seconds until about 1 cm thick. Season the tops with kosher salt and black pepper.
1 tsp Kosher salt,
0.5 tsp Black pepper
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6. Cook undisturbed for 2 to 3 minutes until the edges are lacy and deeply browned. Scrape firmly under the patties to keep the crust, flip, and immediately top each with a slice of American cheese. Cook 30 to 60 seconds more until the cheese melts. Stack two patties per burger, repeating in batches as needed.
8 slices American cheese slices
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7. Spread burger sauce on both toasted bun halves. Layer the bottom bun with lettuce, onion and pickle chips, then add the double cheese patties. Cap with the top bun and serve immediately while hot.
16 pieces Dill pickle chips,
0.5 piece White onion,
1 cup Iceberg lettuce
