“MAC” SAUCE

1/4 lg white onion

1/3 c mayonnaise

3 Tbsp sweet pickle relish

1 Tbsp distilled white vinegar

1 1/2 tsp yellow mustard

1 1/2 tsp ketchup

1/2 tsp turmeric

BURGERS

iceberg lettuce

4 brioche buns, split

8 Tbsp butter, divided

8 Tbsp “Mac” sauce

white onion

sliced kosher dill pickles

12 oz hamburger of choice, rolled into 3 oz balls

4 slice American cheese

First, make the “Mac” sauce. Grate the onion using a grater or microplane until you have 1 tablespoon.

Mix that grated onion with remaining ingredients. Store in the fridge until ready to use.

Smashburger with “Mac” Sauce

To make the burgers, shred the lettuce finely using a knife or mandoline and dice the onion.

Toast the burger buns. Add 2 tbsp butter to a pan over medium heat. Once sizzling, add two of the split buns, all four cut sides down, to toast in the butter. Be careful to watch so they don’t burn. Repeat with remaining buns.

Add 1 tbsp “Mac” sauce to the toasted cut side of each of the buns. Stack the bottom buns with desired amounts of lettuce, onions, and pickles.

Heat a on-stick pan over medium or medium-high heat. Add 1 tablespoon butter and melt. Place one burger ball on top. Spray the back of a big, sturdy, flat spatula with cooking spray and press it down on the burger until it is flat across the cooking surface and cannot be pressed any further. (Do not be afraid to press firmly; the goal is to have as much beef in contact with the cooking surface as possible.)

Reduce the heat to medium or medium-low and cook until crispy bits start to form, a couple minutes. Flip the burger, making sure to get as much crispy goodness as possible, add a slice of cheese, and cook until crispy on the bottom, another couple minutes.

Add the burger to the prepped bottom bun and top with the sauced top bun. Repeat steps 4 – 6 for the remaining burgers.

*adapted from https://www.justapinch.com/