Smoked Hickory Smashburger

Ingredients

• 1.5 lbs Ground beef chuck (80/20 fat ratio)
• 3 Brioche or potato buns
• 6 slices American cheese (or sharp cheddar)
• 2 tbsp Salted Perfection Raleigh Select Blend
• 2 tbsp Unsalted butter, softened
• 1/4 cup Mayonnaise
• 2 tbsp Ketchup
• 1 tsp Pickle brine
• Iceberg lettuce, shredded
• 1 large Tomato, sliced
• 1/2 Red onion, thinly sliced
• Dill pickle chips

Instructions

1. Divide your ground beef into 3 equal portions. Gently form them into loose, round balls. Do not pack them tight, or you'll end up with a tough puck instead of a tender burger. Keep them cold in the fridge until the pan is hot.
2. In a small bowl, whisk together the mayonnaise, ketchup, and pickle brine to make a quick sauce. Set this aside so the flavors can marry.
3. Heat a large cast-iron skillet or griddle over medium-high heat. You want it hot enough to sear immediately.
4. Butter the cut sides of your buns and toast them in the skillet until golden brown. Set them aside.
5. Increase the heat to high. Place the cold beef balls into the hot skillet, leaving plenty of space between them.
6. Immediately smash each ball flat with a heavy spatula. Use a second utensil to press down on the spatula if needed. You want to maximize contact with the pan for that dark, crusty sear.
7. Generously season the top of each patty with Salted Perfection Raleigh Select Blend. The smoked salt and paprika in the blend will create a barbecue-like crust as it hits the heat.
8. Cook undisturbed for about 2–3 minutes until the bottom is deep brown and crispy.
9. Scrape firmly under the patties to keep the crust intact, then flip them over.
10. Immediately place two slices of cheese on each patty. If the pan is dry, add a tiny splash of water and cover with a lid for 30 seconds to steam the cheese into a gooey blanket.
11. Transfer the patties to the toasted bottom buns. Top with your sauce, lettuce, tomato, onion, and pickles. Cap it off with the top bun.
12. Serve immediately while the juices are running down your hands. DUNZO!