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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.
Mix the mayonnaise, ketchup and mustard with a little finely diced pickle into a smooth pink sauce.
Divide the ground beef into four loose balls. Do not pack them tight, or they will not smash thin.
Butter the cut sides of the buns and toast them face down on the griddle until golden.
On a very hot griddle, press each ball flat with a firm spatula, season with salt and pepper, and cook until the bottom is deep brown and crisp. Flip once and lay a slice of cheese on top to melt.
Spread the sauce on the buns, add lettuce, onion and pickles, then stack the patties and close.
