Ingredients
½cupmayonnaise
2tbspketchup
1tbsppickle relish
24ozground beef,(90/10)
1tspsalt
1tspblack pepper
¼tspgarlic powder,optional
2tspolive oil
8slicesAmerican cheese
4hamburger buns
fresh lettuce
tomato slices
red onion slices
Preparation
Stir together the burger sauce ingredients, and adjust the flavors to liking. Some people like more ketchup or more relish.
Measure out ground beef into eight 3-ounce patties (for double cheeseburgers) or four 5- to 6-ounce patties (for single burgers). Some people even prefer a single, thin 4-ounce patty.
Be gentle with the ground beef. Keep it in loose balls for now. Season the outside of the balls with salt and pepper.
Preheat a skillet over medium-high heat. Add a drizzle of olive oil. Add the beef balls one at a time, pressing each one by covering it with foil and pressing down to flatten with a second small pan or skillet.
Try to get the patty as even as possible. For double burgers, make a very thin patty. For single burgers, shoot for about ⅓-inch thick patty.
Repeat with pressing each of the patties in the pan, reusing the same piece of foil.
Cook patties for 2 minutes for the thinner double patties, or 3 to 4 minutes for the thicker single patties. Flip, top with cheese, and cook for another 2 to 3 minutes until the cheese is melted.
The patties will shrink a bit as they cook. It’s okay to press on them a bit with a spatula to reshape them slightly, but try to keep a light touch to keep from pushing out all the juices.
When the burger patties are cooked through and the cheese is very melted, smear the bottom bun with 1 to 2 tablespoons of burger sauce and top with lettuce. Add the burger patty (or patties) and top with sliced tomato and red onion.
Serve immediately!
