Ingredients:

  • 1.5 lbs 80/20 ground chuck
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 4 slices American cheese
  • 4 brioche buns
  • 1 white onion, thinly shaved
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp sweet relish
  • 12 dill pickle chips

Instructions:

  1. Divide the cold 80/20 ground chuck into 4 even balls (approximately 6 ounces each). Do not overwork the meat; keep the balls loose and chilled until the moment they hit the griddle.
  2. In a small bowl, whisk together the mayonnaise, yellow mustard, and sweet relish to create the signature smash sauce.
  3. Preheat your Blackstone griddle to medium-high heat (approximately 450°F). Apply butter to the cut sides of the brioche buns and toast them on the griddle until golden brown and crisp. Set aside.
  4. Place the meat balls onto the hot griddle surface with ample space between them. Place a square of parchment paper over a ball and use a heavy-duty spatula or burger press to smash the meat into a thin patty, smearing the edges outward to create a lacy effect.
  5. Season the patties aggressively with kosher salt and cracked black pepper. If using onions, place the thinly shaved white onions directly onto the raw side of the patty.
  6. Cook for about 2 minutes until a deep, mahogany-colored crust forms. Flip the patties so the onion side is down (if applicable).
  7. Immediately place a slice of American cheese on each patty. Cook for another 1-2 minutes until the cheese is melted and the meat is cooked through.
  8. Assemble the burgers by spreading the smash sauce on the toasted buns, adding dill pickle chips, and topping with the hot patties.