Key West Mojo Smash Burgers

Ingredients

• 3 lbs Ground beef (80/20 chuck), kept very cold
• 3 tbsp Salted Perfection Key West Select Blend
• 8 Brioche burger buns, split
• 4 tbsp Unsalted butter, softened
• 16 slices Pepper Jack cheese
• 1 cup Mayonnaise
• 1 tbsp Hot sauce
• 2 cups Iceberg lettuce, shredded
• 16 Dill pickle slices

Instructions

1. Whisk the mayonnaise and hot sauce together in a small bowl for a quick spicy kick. Keep it chilled until assembly.
2. Divide the cold ground beef into 16 equal portions (about 3 ounces each). loosely roll them into balls. Do not pack them tight; we want tender meat, not dense meatballs.
3. Preheat your griddle to high heat (aim for 400°F to 425°F). You want that steel radiating serious heat.
4. Spread the softened butter on the cut sides of the buns. Toast them on the griddle until golden brown and crispy, then set them aside.
5. Place the beef balls onto the hot griddle, leaving plenty of space between them to allow for smashing.
6. Immediately smash each ball flat with a heavy spatula or burger press. Press down hard to create jagged, thin edges.
7. Generously season the raw side of the patties with Salted Perfection Key West Select Blend.
8. Cook undisturbed for 2 to 3 minutes. You are looking for a deep, dark brown crust to form on the bottom.
9. Use a sturdy metal spatula to scrape firmly under the patties (get all that crust!), then flip them over.
10. Immediately place a slice of Pepper Jack cheese on each patty. Cook for about 1 minute until the cheese is fully melted.
11. Stack two patties onto each bottom bun. Top with the spicy mayo, shredded lettuce, and pickles. Cap it off and serve immediately. DUNZO!