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1. Stir together the mayonnaise, ketchup, yellow mustard, dill pickle brine, garlic powder and smoked paprika in a small bowl. Chill until needed.
0.2 cup Mayonnaise,
1 tbsp Ketchup,
1 tsp Yellow mustard,
1 tbsp Dill pickle brine,
0.2 tsp Garlic powder,
0.2 tsp Smoked paprika
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2. Thinly slice the yellow onion, shred the iceberg lettuce, and divide the ground beef into 8 loosely formed balls of about 56 g each without packing them tightly. Keep the beef refrigerated until cooking.
450 g 80/20 ground beef,
0.5 piece Yellow onion,
1 cup Iceberg lettuce
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3. Melt the butter in a large skillet or griddle over medium heat and toast the cut sides of the burger buns for 1 to 2 minutes until golden. Set aside, then wipe the pan.
4 piece Burger buns,
1 tbsp Butter
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4. Heat a cast iron skillet or griddle over high heat for 3 to 4 minutes until smoking hot, then brush with the neutral oil.
1 tbsp Neutral oil
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5. Place 3 to 4 beef balls in the pan, spaced apart. Immediately smash each one very flat with a sturdy spatula, pressing hard for 10 seconds. 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, dark and crisp. 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 until melted, and repeat with the remaining beef.
8 slice American cheese slices
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7. Spread burger sauce on both halves of each bun. Layer the bottom buns with lettuce, onion and dill pickle chips, then stack two cheese-topped patties on each. Close with the top buns and serve immediately.
4 piece Burger buns,
16 slice Dill pickle chips,
0.5 piece Yellow onion,
1 cup Iceberg lettuce
