Ingredients:

  • 1.5 lbs ground beef (80/20 blend, chilled)
  • 2 tbsp unsalted butter
  • 1 tsp coarse kosher salt
  • 1 tsp freshly cracked black pepper
  • 8 slices American cheese
  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp dill pickle relish
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 4 brioche buns (split)
  • 1 large white onion (shaved paper-thin)
  • 8 dill pickle chips

Instructions:

  1. Divide the chilled 80/20 ground beef into 8 equal portions (approximately 3 oz or 85g each). Lightly roll them into loose spheres, being careful not to overwork the meat. Keep the beef spheres in the refrigerator until the griddle is ready.
  2. Prepare the smash burger sauce by whisking the mayonnaise, yellow mustard, dill pickle relish, smoked paprika, and garlic powder in a small bowl. Set aside.
  3. Preheat your Blackstone griddle to medium-high heat, ideally reaching a surface temperature of 450°F (232°C).
  4. Butter the split brioche buns and toast them on the griddle until golden brown. Remove and set aside.
  5. Place the cold beef spheres onto the hot griddle. Immediately place a piece of parchment paper over a sphere and use a heavy-duty spatula or burger press to smash it until it is paper-thin with lacy edges. Repeat for all patties.
  6. Season the patties generously with kosher salt and black pepper. If making onion burgers, press the shaved onions into the raw side of the patty now.
  7. Cook for about 2 minutes until a deep brown crust forms. Flip the patties and immediately top each with a slice of American cheese.
  8. Use a basting cover and a splash of water to create steam, melting the cheese instantly. Stack two patties per bun and serve with sauce and pickles.