Burger Sauce

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¾ cup (180g) mayonnaise

⅓ cup (80g) yellow mustard

⅓ cup (80g) ketchup

2 Tbsp (6g) chives, very thinly sliced

1 tsp (4g) granulated sugar

1 Tbsp (15mL) worcestershire sauce

Pinch of MSG

2 cloves garlic, grated

Kosher salt and freshly cracked black pepper, to taste

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Smash Burger

1 lb (454g) ground beef (75-80% lean), divided into 8x 2 oz (57g) balls

8 slices American cheese

½ white onion, very thinly sliced

4 potato or milk burger buns, toasted

Unsalted butter, for toasting buns

Homemade burger sauce, for topping

Dill pickles, for topping

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1. In a medium mixing bowl, combine the mayonnaise, mustard, ketchup, chives, sugar, Worcestershire, MSG, and grated garlic. Season to taste with salt and pepper, then whisk until fully combined. Cover and refrigerate until ready to use.

2. Start by toasting all the buns you’d like in a large skillet set over medium heat. Add a couple tablespoons of butter. Once melted, place your buns cut side down, being careful not to overcrowd the pan. Toast for around 2 minutes while constantly moving around the pan until toasted to your liking. Set them to the side.

3. Preheat a large flattop griddle, or large cast iron skillet (stainless steel works too) over medium high heat. Once your cooking surface is hot, add two of your 2 oz meat balls to the pan, making sure they are at least 4” (10cm) apart. Place a handful of onions on top of the balls. Then, using a heavy spatula or burger press, smash the burger into the griddle until it is ⅛” (3mm) thick. Repeat with the second patty and then season both with salt and pepper to taste. Cook the burgers for about 1 minute, or until the underside is nicely browned. Scrape under the patty using a thin spatula then flip, being careful to keep them in the same place so they continue cooking in their own fat. Season again lightly with salt and pepper to taste. Add one slice of American cheese to each burger patty. Optionally, add a lid or turned over metal bowl to speed up the melting process. Cook for about 1 more minute, or until the cheese is melted and the burger is caramelized on the second side. Place one burger patty on top of the other and set aside in a warm area. Repeat with the rest of your beef, making a total of 4 double stacked burgers.

4. To assemble, spread the sauce on both your top and bottom buns. Place an even layer of pickles on each bottom bun. Add your double cheesed patties, and top with your sauced top bun. Repeat with the rest, serve and enjoy.