Classic Smashed Burger

Prep time: 20m

Cook time: 5m

Serve count: 4

1-1/2 pounds Certified Angus Beef® ground beef, 80/20 lean

1/2 cup mayonnaise

1 tablespoon yellow mustard

1 tablespoon grated Vidalia® Onion or yellow onion

2 teaspoons hot sauce

1 teaspoon Worcestershire sauce

4 white hamburger buns

2 tablespoons butter, room temperature

1-1/2 teaspoons kosher salt

1/2 teaspoon pepper

4 slices American cheese

2 cups shredded iceburg lettuce

8 slices vine-ripe tomatoes

Divide ground beef into 8 equal balls about the size of a ping-pong ball (3-ounces each); refrigerate.
In a small mixing bowl, whisk together mayonnaise, mustard, grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface.
Build burgers with a smear of special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.