Categories: Burgers
Ingredients
- 1/3 cup mayo
- 2 tsp. ketchup
- 1 tsp. yellow mustard
- 2 dill pickle chips, plus 1 tsp. brine
- Pinch of sugar
- Pinch of cayenne pepper
- 1 lb. ground beef chuck
- 2 tbsp. unsalted butter
- 4 potato hamburger buns
- 1 tbsp. vegetable oil
- Kosher salt and black pepper
- 4 slices American cheese
- 8 thin slices plum tomatoes
- 4 lettuce leaves
Directions
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Puree the mayo, ketchup, mustard, pickles, brine, sugar and cayenne in a mini food processor until smooth. Transfer to a small bowl and refrigerate until ready to serve.
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Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20-30 minutes.
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Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.
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Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 minutes more. Flip the patties; season with more salt and pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.
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Spread the mayo sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.