Ingredients:

  • 1.5 lbs Ground Chuck (80/20 fat ratio)
  • 2 tsp Kosher Salt
  • 1 tsp Coarsely Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 8 slices Sharp American Cheese
  • 4 Brioche Buns (split and buttered)
  • 1 Large White Onion (shaved paper-thin)
  • 12 Dill pickle chips
  • 1/2 cup Mayonnaise
  • 1 tbsp Yellow Mustard
  • 1 tbsp Dipping Pickle Juice
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat, targeting a surface temperature between 425°F and 450°F.
  2. Portion the cold ground chuck into eight 2.5-ounce balls. Keep the meat loose and do not overwork it to ensure maximum smashability.
  3. In a small bowl, whisk together mayonnaise, yellow mustard, pickle juice, and smoked paprika to create the signature smash sauce.
  4. Lightly oil the griddle. Place beef balls onto the surface. For onion burgers, place a handful of paper-thin shaved onions directly on top of each raw beef ball.
  5. Place a square of parchment paper over the beef and use a heavy-duty burger press to flatten the patty until it is less than 1/4 inch thick with lacy edges.
  6. Season with the salt, pepper, and garlic powder blend. Sear for 2 minutes until a deep mahogany crust forms, then flip using a stiff metal spatula.
  7. Immediately top each patty with a slice of American cheese. Toast the buttered brioche buns on the griddle until golden.
  8. Stack two patties onto each bun, add pickles and smash sauce, and serve immediately.