Ingredients:

  • 1 lb 80/20 ground chuck
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 1/2 cup mayonnaise
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 2 tbsp finely diced dill pickles
  • 1/4 tsp smoked paprika
  • 4 brioche buns
  • 4 slices American cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Gently roll the ground beef into 2 oz balls. Note: Keep them loose; don't pack the meat tightly or the fat won't render.
  2. Whisk together the mayonnaise, tomato paste, apple cider vinegar, diced pickles, and smoked paprika in a small bowl. Put this in the fridge to let the flavors meld.
  3. Cut four small squares of parchment paper. Note: These go between the press and the meat so you don't tear the burger.
  4. Preheat the Blackstone griddle to medium high heat and apply a thin layer of neutral oil.
  5. Place the beef balls on the griddle, leaving plenty of space between them.
  6. Place a parchment square over each ball and press down firmly with your spatula for 10 seconds until the patty is about 4 inches wide.
  7. Season the patties generously with salt and pepper.
  8. Sear for about 2 minutes until a mahogany crust forms, then flip. Immediately add a slice of American cheese to each patty.
  9. Butter the brioche buns and toast them on the griddle until golden brown.
  10. Sauté the thinly sliced onions on the griddle until softened and caramelized.
  11. Assemble by spreading the Smash Burger sauce on the buns, adding the cheesy patties, and topping with those onions.