Ingredients
4hamburger potato buns
4tbspbutter,melted
4tbspshacksauce
1lbground beef,very cold, divided into 4 pucks
½tspsalt and pepper mix
4American Cheese,slices
4pcsgreen leaf lettuce
8slicedplum tomato,ripe, ¼-inch slices
½cupHellmann’s real mayonnaise
1tbspdijon mustard
¾tspheinz ketchup
¼tspkosher dill pickling brine
1pinchcayenne pepper
½cupkosher salt
½tspfreshly ground pepper
Preparation
Heat a cast-iron griddle over medium-low heat until warm.
Meanwhile, open the hamburger buns and brush the insides using a soft brush with the melted butter.
Place the buns buttered side down on the griddle and toast for about 2 to 3 minutes until golden brown.
Transfer the buns to a plate. Create the Shack Sauce with the provided ingredients.
Spoon the sauce onto the top bun.
Increase the heat to medium and heat the griddle for about 2 to 3 minutes until hot.
Evenly sprinkle a pinch of the salt and pepper mix on top of each puck of meat.
Place the pucks on the griddle, seasoned side down.
Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly.
Evenly sprinkle another big pinch of the salt and pepper mix.
Cook the burgers, resisting the urge to move them, for about 2½ minutes until the edges beneath are brown and crisp, and juices on the surface are bubbling hot.
Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
Enjoy.
