Ingredients
- 1/2 cup mayonnaise
- 1 tbsp. Dijon mustard
- 3/4 tsp. ketchup
- 1/4 tsp. kosher dill pickle juice
- Pinch of cayenne pepper
- 4 potato hamburger buns
- 1/4 cup unsalted butter, melted
- 8 smoked bacon slices, cooked and broken in half
- 8 tbsp. diced pickled red cherry peppers
- 1 lb. very cold ground beef, divided into 4 (1-in.-thick) patties
- 1 tsp. kosher salt, divided
- 1/4 tsp. black pepper, divided
- 4 American cheese slices
Preparation
Step 1
Stir mayonnaise, mustard, ketchup, pickle juice and cayenne in a small bowl.
2. Heat a cast-iron griddle or skillet over medium low. Brush insides of buns with melted butter. Toast on griddle until golden, 2 to 3 minutes; transfer to a plate. Spread 1 tablespoon of prepared sauce on each top bun. Top with bacon and cherry peppers.
3. Increase heat to medium-high, and heat griddle until hot, 2 to 3 minutes.
4. Sprinkle 1 side of patties with ½ teaspoon salt and 1/8 teaspoon black pepper. Place patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash meat into 1/3-inch-thick patties. Sprinkle ½ teaspoon salt and 1/8 teaspoon pepper on patties. Cook, undisturbed, until edges beneath are brown and crispy, and juices are bubbling hot, 2 to 3 minutes. Flip patties; top with cheese, and cook until charred on other side, 1 to 2 minutes. Transfer burgers to buns, and serve.
Serves: 4