Ingredients
Equipment
Method
- Divide the beef into 8 equal portions, about 3 oz each. Loosely roll them into balls. Cover the balls and refrigerate them while you prepare the other ingredients. The meat must be cold when it contacts the hot cooking surface.
- Remove any wilted leaves from the lettuce and finely shred the remaining leaves. Slice the tomatoes, onions, and pickles.
- Butter the cut sides of the buns and toast them over medium heat until the buttered side is golden brown.
- Increase the griddle heat to medium/high. Place 2 to 4 burger balls onto the hot surface. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
- Peel back and discard the parchment paper. Season the smashed patties with salt, pepper, and garlic powder. Add 1/2 teaspoon of burger sauce to the top of each patty.
- Cook for 2 minutes on the first side, or until a sear forms and juices appear on the surface. Scrape under the burger with a metal spatula held at a 45-degree angle to lift the caramelized part, and flip the patty.
- Cook the second side for 1 minute. Top half of the patties with a slice of cheese and immediately place a second patty on top of the cheese to create a double stack. Transfer the finished burgers to a platter.
- Assemble the burgers: Place burger sauce on the bottom bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices, and the thin sliced onion. Add the double patty stack and place the top bun on.
Nutrition
Notes
You can prepare and refrigerate the meat balls up to two days ahead of time. Cooking the meat when it is cold helps achieve the best sear.