Ingredients 

• 1 1/2 lbs ground beef (80/20 blend), divided into 8 portions (3 oz each)
• Salt and pepper to taste
• Garlic powder (optional), to taste
• 4 slices medium cheddar cheese (preferably thick-sliced)

• 1/3 cup mayonnaise
• 1 tsp yellow mustard

• 4 burger buns (brioche buns work great)
• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 red onion, sliced into thin rings
• 2 dill pickles, sliced into 12 pieces

Instructions:

1. Prepare the Beef Patties:

• Divide the ground beef into 8 equal portions, about 3 oz each. Roll them loosely into balls. Cover and refrigerate until ready to cook (keeping the meat cold is important).

2. Prepare the Toppings and Buns:

• Trim any wilted leaves from the lettuce and finely shred it.
• Slice the tomato, onion, and pickles.
• Butter the buns and toast them on medium heat until golden on the buttered side.

3. Cook the Patties:

• Preheat a griddle or large skillet to medium-high heat.
• Place 2-4 meatballs onto the hot griddle. Quickly cover them with parchment paper and smash down firmly to form a thin patty.
• Once smashed, remove the parchment paper, season the patties with salt, pepper, and optional garlic powder. Add a half teaspoon of burger sauce to each patty.
• Cook for 2 minutes, or until seared and juices rise to the surface. Scrape under the patties with a spatula (at a 45˚ angle) to lift them, then flip.
• Cook for another minute, then top half of the patties with a slice of cheese. Place the second patty on top, melting the cheese in between. Repeat with the remaining patties.

4. Assemble the Burgers:

• Spread sauce on the bottom of each toasted bun. Layer with pickles, shredded lettuce, tomato slices, and onion rings.
• Place the double patty on top and finish with the top bun.

Nutrition

Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg