Smash Burgers

1. Divid the meat into 4-even portions and form into pucks about 2 inches high and 2.5 inches wide. Refrigerate until ready to use. 2. Use paper towel to rub a stainelss steel or cast iron skillet with vegetable oil, then heat over medium-high until just beginning to smoke. Season the beef pucks on the top with salt and pepper, then place seasoned side down in the skillet. Using a heavy spatula, press down on each one until it is roughly 4-4.5inches in diameter and 1/2 inch thick, it helps to use a second spatula to apply pressure on the first. Season the tops with salt and pepper. Cook, without moving the burgers, until a golden brown curst develops on the bottom, about 1.5mins. Use the edge of the spatula to carefully scrape up and flip the patties one at a time, making sure to get all the browned bits. If using onions, add to the tops of the burgers, then cover each with a cheese slice. Continue to cook until the patties are the desired doneness - about 30 secs for medium rare. For fry sauce, Combine, 1/2cup mayo, 2tbls ketchup, 1 tbls yellow mustard, 1tbls kosher dill pickle juice, 1 tsp sugar, and a pinch of cayenne pepper. Whisk unitl smooth. Keep for 2 weeks. Credit: The Food Lab.