Ingredients

• Ground chuck (80/20 blend)
• Kosher salt
• Black pepper
• Vegetable oil
• Yellow American cheese
• Burger buns, buttered and toasted
• White onion, finely diced
• Dill pickles
• Lettuce
• Mayonnaise
• Ketchup
• Spicy brown mustard
• Garlic, minced
• White vinegar
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Sugar

Steps

1. Make the burger sauce (optional): combine mayonnaise, ketchup, spicy brown mustard, minced garlic, white vinegar, cayenne pepper, and smoked paprika. Season with salt, pepper, and a pinch of sugar to taste. Refrigerate until needed.
2. Gently form ground chuck into 3-4 oz cylindrical pucks about 2 inches tall, pressing together just enough to hold shape without overworking.
3. Season beef generously on all sides with kosher salt and black pepper.
4. Heat a large skillet over high heat until very hot. Coat thinly with vegetable oil.
5. Add two patties to the skillet. Within 30 seconds, press firmly with a strong metal spatula until about 4-4.5 inches in diameter and 1/2 inch tall. (Optional: add diced onions or sliced jalapeños on top before smashing to incorporate into the meat.)
6. Cook without moving until a golden crust forms on the bottom, about 1.5 minutes.
7. Use the spatula edge to scrape up the patty and flip it in one motion, getting all browned bits off the skillet.
8. Top with American cheese. Place toasted bun on top to cover and allow cheese to melt, about 30 seconds more.
9. Transfer patty to bun and add toppings (sauce, pickles, onions, lettuce). Repeat with remaining patties.
10. Note: simpler sauce alternatives—mix mayo + pickle juice + paprika; mayo + adobo sauce + lime; or mayo + sundried tomato spread + lemon juice + garlic powder.