Erickson Smash Burgers

Directions

1. 1. Divide the very cold ground beef into 8 loose 3-ounce balls. Do not pack them tightly. Keep the beef cold until it hits the hot cooking surface.
2. 2. Prepare the lettuce, tomato, red onion, pickles, cheese, and sauces before cooking.
3. 3. Butter the brioche buns and toast them on the griddle until golden. Set aside.
4. 4. Heat a flat griddle or heavy skillet until really hot.
5. 5. When placing the beef onto the hot skillet or griddle, lay it away from you so any hot grease splashes away from your body.
6. 6. Place the cold beef balls on the hot surface and immediately smash each into a thin patty. Season to taste with salt and black pepper; garlic powder is optional.
7. 7. Cook without disturbing for 1 1/2 to 2 minutes, until a deep, crispy crust develops on the first side.
8. 8. Scrape firmly underneath each patty and flip. Cook another 30 to 45 seconds, until the second side also develops a really good crust.
9. 9. Add cheddar cheese and allow it to melt.
10. 10. Stack two patties per burger.
11. 11. Assemble on the toasted brioche buns with shredded iceberg lettuce, tomato, red onion, pickles, and your choice of ketchup, mustard, Erickson Chipotle Mayo, or Erickson Fry Sauce.