Double Smash Burger

Double Smash Burger Recipe

Yield: 2 burgers

Ingredients

• 1 lb 80/20 ground beef
• Jack's Gourmet Seasoning
• 4 slices American cheese
• Leaf lettuce
• Sliced tomatoes
• Not So Secret Sauce
• 2 burger buns

Dill pickles

• 1 large cucumber, sliced 1/8” thick
• 2 garlic cloves, sliced thin
• 1 (.66 oz) sprig of dill
• 1 cup white wine vinegar
• 1 cup apple cider vinegar
• 2 tbsp sugar
• 2 tsp kosher salt
• 1/2 tsp whole mustard seeds
• 1/2 tsp coriander seeds
• 2 dried arbol chiles

Not So Secret Sauce

• 1/4 cup Big Rick’s Chipotle Ketchup
• 1/4 cup mayonnaise
• 1 tsp dill pickle juice
• Grape seed oil

Instructions

Dill Pickles

Place the cucumber slices in a one quart mason jar.

Combine the remaining ingredients in a saucepan. Bring to a simmer and cook until sugar and salt have dissolved. Cool to room Temperature.

Pour over the cucumbers and refrigerate for at least four hours before serving.

Not So Secret Sauce

Whisk together all ingredients.

Burgers

Divide the meat into 4 patties. Season the patties on both side with Jack's Gourmet Seasoning.

Grill the burgers on a flattop or large cast iron skillet. As the burgers heat up and their fat starts melting smash the burger down with a large spatula. When the first side is brown, flip and repeat.

When the internal temperature reaches 150°F, place a slice of cheese on one burger patty, then place a second patty on top, smash again but not so hard you break apart the patty. Add the second slice of cheese to the top and cook just a minute or two longer, until the cheese is melted.

Build your burgers. Start with the bottom bun, Not So Special Sauce, lettuce, burger patties, tomato and dill pickles and then the top bun. Enjoy!