No ratings yet
A diner style burger where balls of ground beef get pressed thin on a hot griddle so the edges go crispy and brown. Stacked with melted American cheese, pickles and burger sauce in a toasted brioche bun. Serves 4.
Mix the 3 tablespoons mayonnaise, 2 tablespoons ketchup and 1 tablespoon mustard with a little finely diced pickle into a smooth pink sauce.
Divide the 500 g ground beef into 4 loose balls of about 125 g each. Do not pack them tight, or they will not smash thin.
Butter the cut sides of the 4 brioche buns and toast them face down on the griddle over medium heat for 1 to 2 minutes until golden.
On a very hot griddle or heavy pan over high heat, press each ball flat with a firm spatula, season with salt and pepper, and cook for 2 to 3 minutes until the bottom is deep brown and crisp. Flip once, lay a slice of American cheese on top and cook 1 minute more to melt.
Spread the sauce on the toasted buns, add lettuce, thin onion and pickles, then top each with a patty and close. Makes 4 burgers.
