Ingredients
Method
Form the Patties
- Divide the ground beef into 4 equal portions, about 3 ounces (85 grams) each. Roll each portion into a ball.
- Place each ball between two pieces of parchment paper. Use the flat side of a small skillet to press each ball into a very thin, uneven round, about 1/4-inch thick.
Make the Sauce
- In a small bowl, whisk together the mayonnaise, sour cream, ketchup, mustard, and a pinch of black pepper. Refrigerate until ready to use.
Cook the Patties
- Heat a cast-iron skillet or griddle over medium-high heat until smoking hot.
- Season one side of a patty with salt and pepper. Place it seasoned-side down onto the hot pan. Immediately season the top side with salt and pepper.
- Cook for 1 to 2 minutes, until the edges are browned and the bottom is deeply crispy. Flip the patty and cook for another 30 seconds to 1 minute. During the last 30 seconds, top one patty with a slice of cheese. Stack the second patty on top of the cheese-topped patty and remove the double patty from the pan. Repeat with the remaining patties to make two double stacks.
Assemble the Burgers
- Toast the brioche buns on the hot pan for about 30 seconds, then transfer to a plate.
- Spread a generous spoonful of the secret sauce on the bottom bun. Top with lettuce, tomato, and onion. Place the double patty stack on top, add pickle slices, more sauce, and then the top bun. Serve immediately.
Nutrition
Notes
For the crispiest crust, make sure your pan is ripping hot before adding the patties. Do not press down on the patties while they cook; the thin shape ensures maximum browning. You can substitute ground chuck for the 80/20 blend. The secret sauce keeps in the fridge for up to a week. For a California twist, add sliced Hass avocado. Avoid overworking the meat to keep the burgers tender.