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1. Stir together the mayonnaise, chopped dill pickles, pickle brine, ketchup, yellow mustard, smoked paprika and garlic powder. Refrigerate while you prepare the burgers so the flavors meld.
0.5 cup Mayonnaise,
3 tbsp Dill pickles, finely chopped,
1 tbsp Pickle brine,
2 tbsp Ketchup,
1 tsp Yellow mustard,
0.5 tsp Smoked paprika,
0.5 tsp Garlic powder
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2. Divide the ground beef into 8 loose balls of about 75 g each, without packing them tightly. Keep them cold in the refrigerator. Shave the yellow onion paper-thin and pile it into a loose mound. Mix the kosher salt and black pepper in a small bowl.
600 g Ground beef, 80/20,
1 piece Yellow onion, shaved paper-thin,
1 tsp Kosher salt,
0.5 tsp Black pepper
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3. Spread the softened butter over the cut sides of the potato burger buns and toast them in a skillet over medium heat for 1 to 2 minutes until golden. Set aside.
4 piece Potato burger buns,
1 tbsp Butter, softened
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4. Heat a cast-iron skillet or flat griddle over high heat until smoking hot, then brush lightly with the neutral oil. Place 2 beef balls on the surface, top each with a small handful of shaved onions, and immediately smash hard with a sturdy spatula to a thin patty about 12 cm wide, pressing the onions into the meat.
600 g Ground beef, 80/20,
1 piece Yellow onion, shaved paper-thin,
1 tbsp Neutral oil
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5. Season the smashed patties with the salt and pepper mixture. Cook 2 to 3 minutes without moving until the edges are lacy and deeply browned. Scrape under the patty with the spatula to keep the crust and flip. Top with a slice of American cheese and cook 30 to 45 seconds more. Repeat with the remaining beef balls, then stack two patties per burger.
8 slice American cheese slices
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6. Spread Forever Sauce generously on both toasted buns. Layer the shredded iceberg lettuce and dill pickle chips on the bottom bun, add the double cheese-topped onion patties, and close with the top bun. Serve immediately while the crust is crisp.
12 slice Dill pickle chips,
1 cup Iceberg lettuce, shredded
