A lighter take on a classic smash burger, with double-stacked beef patties, melted American cheese, pickles, onion, and burger sauce wrapped in crisp iceberg lettuce.
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4
15 minutes
10 minutes
A lighter take on a classic smash burger, with double-stacked beef patties, melted American cheese, pickles, onion, and burger sauce wrapped in crisp iceberg lettuce.
Author:Clarkee
Burgers
8 slices American cheese
8 large iceberg lettuce leaves
16 dill pickle slices
1 small white onion, finely diced
Salt, to taste
Black pepper, to taste
Neutral oil, as needed
Burger Sauce
2 tbsp ketchup
Yellow mustard, to taste
Pickle juice, to taste
Mix the mayonnaise, ketchup, yellow mustard, and pickle juice together to make the burger sauce. Refrigerate until ready to serve.
Divide the beef mince into 8 loose balls, approximately 115 g each. Avoid overworking the meat.
Separate the iceberg lettuce leaves, then wash and dry them thoroughly.
Lightly oil the griddle if needed. Add the beef balls and let them cook briefly before seasoning with salt and pepper.
Smash the beef firmly into thin patties and cook until a deep crust forms.
Flip the patties and top each with a slice of American cheese. Continue cooking until the beef is cooked through and the cheese is melted. Use a splash of water and a dome to help melt the cheese, if desired.
Stack the patties into four double cheeseburgers and remove them from the griddle.
To assemble, overlap two iceberg lettuce leaves for each burger. Add a double cheeseburger, burger sauce, diced onion, and pickle slices.
Fold the lettuce around the fillings, gently press everything together, and serve immediately.
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