Smash Burger Alfresco

An excellent stand-in for In-N-Out Burger when you don't live near one.

Makes 8 Singles

¼ cup finely chopped dill pickles
½ cup mayonnaise
2 tbsp ketchup
1 tsp sauce from a can of chipotles in adobo
½ tsp kosher salt, plus more for seasoning meat
1 ½ lb ground beef (20%)
American cheese
Hamburger buns
½ head of iceberg lettuce, leaves torn to the size of the buns
1 white onion, thinly sliced into rings on a mandoline
4 thin tomato slices (optional)
Olive oil, for griddle

1. Prepare a grill for high heat. Place a large cast iron griddle on the grate and heat until very hot, at least 20 minutes.

2. Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp salt in a small bowl and set aside.

3. Soak the onions in cold water until ready to grill. Then drain and pat dry with a paper towel.

4. Cut nine 6x6ish squares of parchment.

5. Divide beef into eight 3-oz portions (don’t form into patties). Place each portion between 2 squares of parchment paper. Using a skillet, firmly smash to create thin patties, about 5" across. Transfer to a plate and repeat with remaining portions. (Reuse the top square of parchment to smash all of the patties.)

6. Lightly toast the buns (I used a toaster oven). Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.

7. Drizzle oil over the griddle and use paper towels to evenly coat the surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 2 on the griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until the cheese is melted, about 30 seconds. Transfer patties to the buns with toppings.

8. Repeat with remaining patties, scraping off any cheese stuck to griddle in between batches.