Double Smash Burger with House Sauce

Two thin patties smashed hard on a screaming-hot pan so the edges go lacy and crisp, American cheese, pickles, and a tangy house sauce.

Smash once, in the first 10 seconds, and never again. Pressing later just squeezes the juice out.

Ingredients

• 1½ lb 80/20 ground chuck, cold, in 8 loose balls
• 8 slices American cheese
• 4 potato buns, toasted in butter
• ½ white onion, paper thin
• ½ cup dill pickle chips
• House sauce
• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp pickle brine
• 1 tsp smoked paprika

Method

1. Stir the sauce ingredients together. Toast the buns cut-side down in a little butter and set aside.
2. Heat a cast iron pan or griddle over high until it just starts to smoke, about 5 minutes.
3. Drop two balls in, top each with a square of parchment, and smash flat with a heavy spatula. Salt and pepper hard.
4. Cook without touching until the edges are dark brown and lacy, about 2 minutes. Scrape under the crust, flip, and add cheese.
5. Stack two patties after 30 seconds. Build: bun, sauce, pickles, onion, patties, sauce, bun. Repeat with the rest.