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4
10 minutes
10 minutes
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Author:Clarkee
Burger
624g ground beef (20% fat), divided into 8 × 78g balls
8 slices American cheese
4 soft white or potato buns
Yellow mustard
Iceberg lettuce, finely shredded
1 white onion, very finely diced
Dill pickle slices
Dead Hippie Sauce
10 tbsp mayonnaise
2 tbsp ketchup
4 tsp yellow mustard
3 tbsp finely diced gherkins
4 tsp gherkin juice
2 tsp white vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Pinch of sugar
Salt, to taste
Combine all sauce ingredients in a bowl, mix well, and place in the fridge to rest while you prepare the burgers.
Divide the ground beef into 8 equal portions (78g each). Gently roll into balls, being careful not to overwork the meat.
Preheat your Blackstone to high heat and lightly oil the surface.
Place the beef balls onto the hot griddle and let them sit for 10–15 seconds. Season with salt, then smash each ball thin immediately. Spread a thin layer of yellow mustard over the raw side. Cook for 60–90 seconds, until the edges become crispy.
Flip the patties so the mustard side hits the griddle. Season lightly again with salt and add a slice of cheese to each patty. If desired, add a small splash of water and cover briefly to steam for a full melt.
Lightly toast the buns on the griddle if you prefer.
To assemble, start with the bottom bun, add a spoonful of Dead Hippie sauce, then a layer of shredded lettuce. Stack two cheeseburger patties on top, followed by diced onion and pickle slices. Finish with a small drizzle of sauce and the top bun.
Gently press the burger together, serve immediately, and enjoy.
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