# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20
→ Buns & Toppings
02 - 8 slider brioche buns
03 - 8 slices American cheese (or cheddar)
04 - 16 dill pickle slices
05 - 1/2 small red onion, thinly sliced
06 - 1 cup shredded iceberg lettuce
→ Secret Sauce
07 - 1/3 cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp sweet pickle relish
11 - 1 tsp white vinegar
12 - 1/2 tsp garlic powder
13 - 1/2 tsp paprika
14 - Salt and freshly ground black pepper, to taste
→ Additional
15 - 2 tbsp unsalted butter, melted (for toasting buns)
16 - Vegetable or neutral oil, for griddle
17 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder and paprika in a small bowl. Season with salt and freshly ground black pepper to taste, mix thoroughly, cover and refrigerate until assembly.
02 - Divide the ground beef into 8 equal portions (about 2 oz each). Gently roll each portion into a loose ball without overworking the meat to preserve tenderness.
03 - Brush the cut sides of the brioche buns with melted butter. Toast, cut side down, on a skillet or grill set to medium until golden and slightly crisp; set aside.
04 - Heat a griddle or large cast-iron skillet over high heat until very hot. Lightly coat the surface with vegetable oil to prevent sticking.
05 - Place 2–4 meat balls on the hot surface without crowding. Immediately press each ball flat with a spatula or burger press to roughly 1/4-inch thickness. Season with kosher salt and freshly ground black pepper. Cook 1 to 1 1/2 minutes until edges are deeply browned and juices appear on top, flip, top each patty with a cheese slice, and cook an additional minute until cheese melts.
06 - Spread the reserved sauce on both toasted bun halves. On each bottom bun layer shredded lettuce, the hot smashed patty with melted cheese, two dill pickle slices and a few rings of sliced red onion. Cap with the top bun.
07 - Serve immediately while hot alongside preferred sides. To make ahead, keep cooked patties warm in a low oven (about 90–100°C / 200–210°F) loosely tented with foil until ready to assemble.
