Ingredients:

  • 1 lb (450g) ground beef (80/20 blend preferred for flavour)
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) freshly ground black pepper
  • 4 brioche burger buns (or your favourite)
  • 2 tbsp (30ml) unsalted butter, softened
  • 4 slices American cheese (or cheddar, if you're feeling fancy)
  • ½ cup (50g) shredded iceberg lettuce
  • ½ medium tomato, sliced
  • ¼ medium red onion, thinly sliced
  • 4 tbsp dill pickle chips
  • ¼ cup mayonnaise (Optional Burger Sauce)
  • 1 tbsp ketchup (Optional Burger Sauce)
  • 1 tsp yellow mustard (Optional Burger Sauce)
  • ½ tsp dill pickle brine (Optional Burger Sauce)
  • ⅛ tsp garlic powder (Optional Burger Sauce)
  • ⅛ tsp onion powder (Optional Burger Sauce)

Instructions:

  1. Gently form the ground beef into four loose balls, about 4 oz (113g) each. Do NOT pack them tightly. Season each ball generously with salt and pepper.
  2. Slice tomato and red onion, shred the lettuce, and gather the pickles.
  3. Combine all ingredients for burger sauce in small bowl and mix well. Set aside.
  4. Butter the cut sides of the brioche buns and toast them in a skillet or toaster until golden brown.
  5. Heat the cast iron skillet over high heat until smoking hot. Place a ball of beef on the hot griddle. Immediately place a piece of parchment paper over the beef. Use the spatula to firmly smash the beef down into a thin patty, about ¼ inch thick.
  6. Cook for 2-3 minutes, or until a dark, crispy crust forms. Use the spatula to scrape under the patty and flip it over.
  7. Immediately place a slice of cheese on top of each patty. Cook for another minute or two, until the cheese is melted and gooey.
  8. Place the cooked patties on the bottom buns. Top with lettuce, tomato, red onion, and pickles (and burger sauce, if you're using it). Place the top bun on top and serve immediately.