Classic American Burger

• 700 gground beef, 80/20 fat ratio
• 4brioche burger buns
• 4slices American cheese or cheddar
• 4 tbspmayonnaise
• 2 tbspketchup
• 1 tbspyellow mustard
• 2 tbspdill pickle relish
• 1 tspwhite wine vinegar
• 4leaves iceberg lettuce
• 2ripe tomatoes
• 1white onion
• 8dill pickle slices
• 1 tspsalt
• 1 tspblack pepper

Method

1. Make special sauce: mix mayonnaise, ketchup, mustard, relish and vinegar. Refrigerate until needed.
2. Divide ground beef into 4 equal balls (about 175g each). Do not season or compress yet — handle the meat as little as possible to keep it tender. Refrigerate until the pan is ready.
3. Heat a cast-iron skillet or griddle over the highest heat for 3–4 minutes until smoking. Do not add oil — the beef's own fat is sufficient.
4. Season each beef ball generously with salt and pepper. Place in the pan and immediately smash flat with a heavy spatula to about 1cm thick. Press firmly and hold for 10 seconds. Do not move. Cook undisturbed for 2–3 minutes until a deep mahogany crust forms on the bottom — this Maillard crust is everything.
5. Flip once. Immediately place a slice of cheese on each patty. The cheese will melt in about 60 seconds from the residual heat. Cook 1 minute more for medium. Do not press down after flipping.
6. Toast buns cut-side down in the same pan for 30 seconds until golden. Spread special sauce on both bun halves.
7. Build the burger: bottom bun, sauce, lettuce, tomato, onion, patty with cheese, pickles, more sauce, top bun. Serve immediately — burgers wait for no one.