Double Smash Burgers

Photo: Hongreddotbrewhouse · CC BY-SA 3.0 · source

Two thin, lacy-edged patties smashed hard on a screaming-hot pan, melted cheddar, special sauce and pickles on a toasted brioche bun.

Ingredients

• 1⅓ lb 80/20 ground beef, in 8 loose balls
• 8 slices cheddar or American
• 4 brioche buns
• ½ onion, paper-thin
• dill pickle chips
• shredded lettuce

From your pantry: Special sauce: ⅓ cup mayo, 2 tbsp ketchup, 1 tbsp pickle brine, 1 tsp mustard. Plus butter, salt, pepper.

Instructions

1. Stir together the special sauce. Butter and toast the buns in a cast-iron skillet. Set aside.
2. Heat the skillet over high heat until smoking. Add 2 beef balls and smash each paper-thin with a sturdy spatula. Season with salt and pepper.
3. Cook undisturbed until deeply browned with crispy edges, 2 minutes. Scrape under the patties and flip.
4. Add a slice of cheese to each and stack the two patties. Cook 30 seconds more.
5. Build: bun, sauce, lettuce, onion, double patty, pickles, sauce, top bun. Repeat.

Tip: Keep the beef cold and don't press it into patties first. Loose balls give the craggy, crispy edges.

Nutrition per serving

Good for

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