Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Vegetable Oil or Ghee
  • 4 slices American or Mature Cheddar Cheese
  • 1/2 cup Good Quality Mayonnaise
  • 1 large Garlic Clove, finely minced
  • 1 tsp Smoked Paprika
  • 1 tsp Freshly squeezed Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 4 Potato Buns (or Brioche)
  • 1/2 small White Onion, sliced paper-thin
  • 8 slices Dill Pickles

Instructions:

  1. Make the Aioli: In a small bowl, combine mayonnaise, minced garlic, smoked paprika, lemon juice, and Dijon mustard. Whisk until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
  2. Prep the Meat: Gently divide the cold ground beef into 8 equal portions (about 3 oz each). Roll loosely into golf-ball sized spheres. Do not overwork the meat. Place spheres on a tray lined with parchment and chill for at least 30 minutes.
  3. Prep Buns & Toppings: Thinly slice the onion and prepare pickle slices. Lightly butter the cut sides of the buns.
  4. Heat the Pan: Heat your cast-iron skillet over medium-high heat until very hot (almost smoking). Add the oil or ghee.
  5. Smash the Patties: Place two beef balls onto the hot pan. Immediately place a square of parchment paper over each ball. Using a sturdy, flat object, firmly and quickly press down on the meat until it is about 1/4-inch thick. Remove the parchment paper immediately.
  6. Sear & Season: Season the raw side of the smashed patties heavily with salt and pepper. Cook undisturbed for 2–3 minutes until a deep brown crust forms.
  7. Flip & Cheese: Scrape underneath firmly with a spatula to lift the crust cleanly. Flip the patties. Immediately place a slice of cheese onto each patty. Cook for another 60–90 seconds until the cheese is melted.
  8. Toast Buns: While the patties finish cooking, briefly toast the buttered sides of the buns in a separate dry pan or on the cooler part of your skillet until golden brown.
  9. Assembly: Spread a generous layer of Smoked Paprika Aioli on both the top and bottom buns. On the bottom bun, layer pickles, then stack two cooked patties together, followed by thin raw onion slices. Top with the bun crown and serve immediately.