The method for this smashed cheeseburger is key to a juicy inside and crispy outside. Topped with Deli cheese, fry sauce and pickles - meet your new obsession.
1 pound (2 medium) English cucumbers, thinly sliced
2 sprigs fresh dill
2 cloves fresh garlic, peeled, lightly smashed
1/2 teaspoon whole peppercorns
1/2 teaspoon mustard seeds
1 cup water
1 cup vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1/4 cup mayonnaise
1 tablespoon ketchup
1 teaspoon juice from pickles
1/2 teaspoon yellow mustard
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 tablespoon vegetable oil
4 (3/4-ounce) slices Land O Lakes® Deli American
4 soft hamburger buns
2 tablespoons Land O Lakes® Butter with Canola Oil
Combine cucumbers, dill, garlic, peppercorns, and mustard seeds in 1-quart mason jars. Set aside.
Combine water, vinegar, salt, and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar; gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.
Combine all sauce ingredients in small bowl. Cover, refrigerate until serving.
Heat broiler to high.
Butter cut-sides of hamburger buns with butter with canola oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.
Divide ground beef into 4 equal portions. Shape into 2-inch patties about 2 inches thick. (Do not overwork meat). Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.
Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with 1 patty at a time, place into hot skillet, seasoned-side down. Firmly smash down using heavy weight spatula. (Use second spatula to push down for more leverage). Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.
Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include the bottom crust. Cook 30 more seconds. Top each burger with 1 slice cheese; continue cooking 90 seconds or until internal temperature reaches 160°F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.
If cooking on an electric stovetop your cooking times will be just a little longer than stated in recipe. Use a thermometer to determine desired doneness.
We recommend purchasing the ground beef for this recipe fresh from the meat counter. It will create the tender, juicy burger you're after. Ground beef that comes in tubes or pre-packaged has been squished for packaging and will affect the final product.
Pickles can be stored up to 2 months in the refrigerator.
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