Smash Burger

Ingredients

• 80/20 Ground Beef: 1 1/2 pound(s) — The more fat the better.
• Mayonnaise: 1/2 cup(s)
• Yellow Mustard: 1 tablespoon(s)
• Yellow Onion: 1 tablespoon(s) — Finely grated
• Hot Sauce: 2 teaspoon(s) — Cholula
• Worcestershire Sauce: 1 teaspoon(s)
• Brioche Hamburger Bun: 4 bun(s)
• Butter: 2 tablespoon(s) — Room temperature
• Salt: 1 1/2 teaspoon(s)
• Pepper: 1/2 teaspoon(s)
• American Cheese: 4 slice(s) — Mild cheddar works as well.
• Iceberg Lettuce: 2 cup(s) — Shredded
• Tomato: 4 slice(s)

Instructions

1. In a small mixing bowl, whisk together mayonnaise, mustard, grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
2. Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
3. Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
4. Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface.
5. Build burgers with a smear of special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.