Step
Directions
1
Prep the Sauce: In a small bowl, whisk together the mayonnaise, mustard, ketchup, and pickle juice. Set aside in the fridge.
2
Portion the Beef: Divide the ground beef into 4 equal portions (4 oz each). Lightly roll them into balls. Do not overwork the meat or press it into patties yet; keep the balls loose.
3
Toast the Buns: Spread the softened butter on the cut sides of the buns. Heat a large cast-iron skillet over medium heat. Toast the buns until golden brown (about 1–2 minutes). Set aside.
4
The Smash: Increase the heat to high until the skillet is smoking slightly. Add a tiny drop of oil. Place two beef balls in the skillet, spaced apart. Using a heavy spatula (and a second tool to press down if needed), smash the beef firmly until it is a thin, flat patty.
5
Season: Immediately season the top of the flattened patties with a generous pinch of salt and pepper.
6
Develop the Crust: Cook undisturbed for 2 minutes until the edges are dark brown and crispy. Use a sturdy metal spatula to scrape underneath and flip the patty, ensuring you keep that browned crust attached.
7
The Melt: Immediately place a slice of cheese on each patty. Cook for another 1 minute until the cheese is draped over the sides.
8
Assemble: Spread a spoonful of sauce on the bottom bun. Layer the lettuce, tomato, and onion. Place the cheesy patty on top, add the pickles, and finish with the top bun.
