Smash Burger

Serves: 4

Ingredients

Burger

• 1 lb Hickory Nut Gap Smash Burger beef (divided into 4 equal portions)
• 4 slices Colby Jack cheese
• 4 potato burger buns
• ½ small white onion, thinly sliced
• 1 small tomato, sliced
• 4 leaves green leaf or iceberg lettuce
• salt &and black pepper, to taste

Hamburger Sauce

• ¼ cup mayo
• 2 tbsp yellow mustard
• 2 tbsp ketchup
• ¼ cup diced pickles

Directions

1. Make the HNG Sauce by mixing together mayonnaise, mustard, ketchup, and diced pickles; Set aside.
2. Divide the meat into quarters, roll into a loose ball. Top each ball on the top with a small square of parchment paper.
3. Place a griddle (or large cast-iron skillet) over medium-high to high heat.
4. Toast the buns cut-side down on the griddle for 30–60 seconds, until golden brown.
5. Place each rolled 4-ounce beef portion onto the hot griddle one at a time.
6. Immediately press flat firmly with a burger press or heavy spatula. Patty should be about ¼-inch thin. Hold the burger flat for 10 seconds to ensure maximum contact with the hot surface for a deep brown crust. Remove parchment paper square.
7. Season each patty generously with salt and black pepper and let cook without moving for 2 minutes, until the edges are crispy and browned.
8. Flip the burger, place a slice of cheese on each patty, and cook for another 30–45 seconds, until the cheese melts. (Place a sheet pan over the top of the skillet to promote melting, if needed)
9. Spread HNG Burger Sauce on the top and bottom bun. Add a tomato followed by the cheeseburger patty. Top with onion slices, lettuce and the top bun.