Ingredients:

  • 1 lb (450g) Fresh Ground Chuck (80% lean / 20% fat)
  • 4 Soft Potato Rolls
  • 1 tbsp Unsalted Butter
  • 4 Slices American Cheese
  • 1 Small Yellow Onion, shaved paper-thin
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Freshly Cracked Black Pepper
  • 12 Dill Pickle Chips

Instructions:

  1. Divide the beef. Portion the 1 lb Ground Chuck into four 4 ounce balls. Note: Don't pack them tightly; keep the strands loose.
  2. Toast the buns. Spread the 1 tbsp Unsalted Butter on the potato rolls and toast in a skillet until golden and fragrant.
  3. Heat the pan. Set your cast iron over high heat until a drop of water dances and evaporates instantly.
  4. Place and smash. Put a beef ball in the dry pan and use a heavy spatula to press it flat until it is less than half an inch thick.
  5. Season the meat. Sprinkle a portion of the 0.5 tsp Kosher Salt and 0.25 tsp Black Pepper over the raw side.
  6. Apply the onions. Press the shaved yellow onion directly into the raw, upper side of the patty.
  7. Develop the crust. Cook for 2 minutes until the edges are dark brown and crispy.
  8. Scrape and flip. Use a sharp edge to scrape the patty off the pan, ensuring all the crust stays attached.
  9. Add the cheese. Place one slice of American cheese on the patty and cook for 1 minute until the cheese is completely molten.
  10. Assemble the burger. Stack the patty on the bun and top with 3 dill pickle chips.