W Sauce Smash Burgers
2 pounds ground meat of choice (such as beef, bison, venison, lamb, etc.)
3 tbsp The W Sauce
- 2 egg yolks
- 2 tsp kosher salt
- 2 tsp fresh cracked black pepper
2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp Dijon mustard
- 1 tbsp dill pickles, small dice
2 tsp The W Sauce
- salt and fresh cracked black pepper
½ small white onion, julienned
- 8 slices white American cheese
- Smash burger sauce
- 4 brioche buns
- 2 tbsp salted butter, room temperature
Smash Burger Sauce:
In a medium small bowl, mix with a spatula all smash burger sauce ingredients and set aside.
In a large bowl, place ground meat, egg yolks, The W Sauce, salt and pepper. With clean hands (option to use gloves), mix the contents to incorporate well into the meat. Divide meat mixture into 8 even balls. Cover with plastic wrap, and set aside.
Prepare sliced onion, and any other toppings to have ready for assembling burgers on a platter.
In a large cast iron skillet, place over medium high heat on the stovetop. Butter 4 burger buns and toast buns on cast iron until golden brown. Set aside on a serving platter.
Turn heat on cast iron on high, and add oil or fat of choice (I used rendered bacon fat) to cast iron. Place 3 at a time burgers into hot cast iron, carefully. With a large metal spatula, smash burger into the thinnest patty you possibly can. Allow to cook for 2-3 minutes, and flip patty to cook the other side for another 2-3 minutes. Place American cheese on each burger patty. Transfer cooked patties to a sheet tray to rest, and repeat on remaining 5 burger patties.
Assemble white onion on each burger patty and stack on toasted brioche bun as follows: W Smash sauce, two burger patties with cheese and onion, more smash burger sauce, and top bun. *Also add any additional toppings before the top bun, if desired.