Ingredients:

  • 0.5 cup (120g) mayonnaise
  • 2 tbsp (30g) yellow mustard
  • 1 tbsp (15g) dill pickle relish
  • 1 tsp (5g) smoked paprika
  • 0.5 tsp (2.5g) garlic powder
  • 0.5 tsp (2.5g) onion powder
  • 680g 80/20 ground chuck
  • 10g coarse Kosher salt
  • 5g freshly cracked black pepper
  • 1 large white onion, shaved thin
  • 8 brioche buns, split
  • 8 slices sharp American cheese
  • 2 tbsp unsalted butter, softened
  • 1 tbsp high-heat avocado oil

Instructions:

  1. Whisk mayonnaise, mustard, relish, paprika, garlic powder, and onion powder in a small bowl until velvety and smooth. Refrigerate immediately.
  2. Gently roll 680g of beef into eight 85g balls. Do not overwork the meat. Return to the refrigerator until ready to cook.
  3. Shave the white onion using a mandoline until translucent.
  4. Preheat the Blackstone griddle to medium-high heat (approx 200°C) until the oil begins to shimmer and smoke slightly.
  5. Lightly oil the griddle. Place 4 beef balls on the hot surface, leaving space between them. Top each ball with a handful of shaved onions.
  6. Place a square of parchment paper over the onion-topped meat and use a heavy-duty burger press to smash the patty until paper-thin. Hold pressure for 10 seconds to develop the crust.
  7. Season with 10g of Kosher salt and 5g of black pepper. Cook for 2 minutes until the edges are dark brown and crispy. Use an extra-wide spatula to scrape the crust from the griddle and flip.
  8. Apply a slice of American cheese to each patty. Stack one patty on top of another until the cheese is drooping and molten. Butter the brioche buns and toast them on the griddle until golden and fragrant.
  9. Assemble by spreading the secret sauce on the toasted buns and stacking two patties per serving.