Ingredients

For the Burger Patties:

• 1 ½ lbs ground beef (80/20), divided into 8 portions (about 3 oz each)
• Salt, to taste
• Black pepper, to taste
• Garlic powder (optional), to taste
• 4 slices medium cheddar cheese (thick-sliced preferred)

For the Sauce:

• ⅓ cup mayonnaise
• 1 teaspoon yellow mustard

Toppings:

• 4 burger buns (brioche buns recommended)
• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• ½ red onion, thinly sliced into rings
• 2 dill pickles, sliced into 12 rounds

Instructions

• Divide ground beef into 8 equal portions (about 3 oz each).
• Gently roll portions into loose balls.
• Cover and refrigerate patties while preparing other ingredients (cold patties sear better).

• Remove any wilted lettuce leaves and finely shred remaining lettuce.
• Slice tomato, onion, and pickles.
• Butter buns and toast cut-side down on a skillet or griddle over medium heat until golden brown.

• Preheat griddle or skillet to medium-high heat.
• Place 2 to 4 burger balls on the hot surface.
• Immediately cover each ball with parchment paper and smash into thin patties using a spatula or burger press.
• Remove parchment paper and season patties with salt, pepper, and garlic powder.
• Add ½ teaspoon burger sauce to each patty.
• Cook about 2 minutes, until browned and juices begin to rise.
• Flip patties with a spatula at a 45° angle to maintain the seared crust.
• Cook an additional minute, then place cheese slices on half of the patties.
• Top cheese-covered patties with remaining patties to form double stacks.
• Remove from heat once cheese has melted.

• Spread burger sauce on the bottom bun.
• Add 3 pickle slices, shredded lettuce, 2 tomato slices, and onion rings.
• Top with double patty and finish with the top bun.