Oklahoma Smash Burger And Dill Pickles

Ingredientes

5 pickling cucumbers or 1 small seedless english cucumber, thinly sliced

1 cup (240mL) white distilled vinegar

½ cup (120mL) water

2 Tbsp (25g) granulated sugar

1 ½ Tbsp (15g) kosher salt

1 tsp (2g) coriander seeds

1 tsp (2g) black peppercorns

2 cloves garlic, peeled and lightly crushed

3 larges sprigs dill

¾ cup (180g) mayonnaise

⅓ cup (80g) yellow mustard

⅓ cup (80g) ketchup

2 Tbsp (6g) chives, very thinly sliced

1 tsp (4g) granulated sugar

1 Tbsp (15mL) worcestershire sauce

Pinch of MSG

2 cloves garlic, grated

Kosher salt and freshly cracked black pepper, to taste

2 b (454g) ground beef (75-80% lean), divided into 8x 2 oz (57g) balls

Kosher salt and freshly cracked black pepper, to taste

16 slices of cheese

1 white onion, very thinly sliced

4 burger buns toasted

Unsalted butter, for toasting buns

Homemade burger sauce, for topping

Homemade dill pickles, for topping

Instrucciones

In a small saucepan, combine the vinegar, water, sugar, salt, coriander seeds, and peppercorns. Place over medium heat and stir until the sugar and salt are fully dissolved, and your mixture is hot and steamy. About 2-4 minutes.

Pack your cucumber slices into a clean heat-proof jar. Pour the hot brine over the cucumbers until completely submerged. Tuck in the garlic cloves along with the dill sprigs. Ensure all ingredients stay submerged under the liquid. If anything is floating you can use a clean paper towel or plastic wrap to lay on top of the surface of the liquid so it clings to the liquid and seals it off from being exposed to the air. Let it cool to room temperature, then cover and keep in the refrigerator. These should last at least a few weeks but use your nose and pay attention to any mold development.

In a medium mixing bowl, combine the mayonnaise, mustard, ketchup, chives, sugar, Worcestershire, MSG, and grated garlic.

Season to taste with salt and pepper, then whisk until fully combined. Cover and refrigerate until ready to use.

Start by toasting all the buns you’d like in a large skillet set over medium heat. Add a couple tablespoons of butter. Once melted, place your buns cut side down, being careful not to overcrowd the pan. Toast for around 2 minutes while constantly moving around the pan until toasted to your liking. Set them to the side.

Preheat a large flattop griddle, or large cast iron skillet (stainless steel works too) over medium high heat. Once your cooking surface is hot, add two of your 2 oz meat balls to the pan, making sure they are at least 4” (10cm) apart. Place a handful of onions on top of the balls. Then, using a heavy spatula or burger press, smash the burger into the griddle until it is ⅛” (3mm) thick. Repeat with the second patty and then season both with salt and pepper to taste. Cook the burgers for about 1 minute, or until the underside is nicely browned. Scrape under the patty using a thin spatula then flip, being careful to keep them in the same place so they continue cooking in their own fat. Season again lightly with salt and pepper to taste.

Add one slice of American cheese to each burger patty. Optionally, add a lid or turned over metal bowl to speed up the melting process. Cook for about 1 more minute, or until the cheese is melted and the burger is caramelized on the second side.

Place one burger patty on top of the other and set aside in a warm area. Repeat with the rest of your beef, making a total of 4 double stacked burgers.

To assemble, spread the sauce on both your top and bottom buns. Place an even layer of pickles on each bottom bun. Add your double cheesed patties, and top with your sauced top bun. Repeat with the rest, serve and enjoy.