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1. Stir together the mayonnaise, ketchup, yellow mustard, dill pickle relish, pickle brine, granulated sugar, smoked paprika, garlic powder and onion powder until smooth. Cover and chill at least 30 minutes so the flavors meld; it keeps up to 2 weeks in the fridge.
0.5 cup Mayonnaise,
2 tbsp Ketchup,
1 tsp Yellow mustard,
1 tbsp Dill pickle relish,
1 tsp Pickle brine,
0.5 tsp Granulated sugar,
0.5 tsp Smoked paprika,
0.2 tsp Garlic powder,
0.2 tsp Onion powder
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2. Divide the 80/20 ground beef into 8 loose balls of about 85 g each without compacting them, and keep them cold in the fridge. Shred the iceberg lettuce and set out the dill pickle chips and American cheese slices.
680 g 80/20 ground beef,
8 slice American cheese slices,
2 cup Iceberg lettuce,
16 piece Dill pickle chips
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3. Butter the cut sides of the burger buns and toast them in a large skillet or griddle over medium heat for 1 to 2 minutes until golden. Set aside.
4 piece Burger buns,
2 tbsp Unsalted butter
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4. Heat a cast iron skillet or flat griddle over high heat for 5 minutes until smoking hot, then wipe lightly with the neutral oil. Place 2 beef balls in the pan, spaced apart, and immediately smash each very flat with a sturdy spatula, pressing firmly for 10 seconds to make thin patties.
170 g 80/20 ground beef,
1 tsp Neutral oil
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5. Season the smashed patties generously with kosher salt and black pepper. Cook undisturbed for 2 to 3 minutes until the edges are dark, lacy and crispy.
1.5 tsp Kosher salt,
1 tsp Black pepper
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6. Scrape under the patties with the spatula to keep the browned crust intact and flip. Top each with a slice of American cheese, then stack a second patty on top for the double. Cook 30 to 60 seconds until the cheese melts, and repeat with the remaining beef balls.
2 slice American cheese slices
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7. Spread Forever Sauce on both toasted bun halves. Layer the bottom bun with shredded lettuce and pickle chips, add the double cheeseburger stack, then cover with the top bun. Serve immediately.
2 cup Iceberg lettuce,
16 piece Dill pickle chips
