Name: DRAFT + TABLEs SPIRIT OF AMERICA BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef (for two 4 oz/quarter-pound patties each); 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 1 tbs Vegetable oil or canola oil; 2 each Soft burger buns (potato or brioche), split; 1 tbs Unsalted butter, softened; 2 each American cheese slices; 0.5 cup Iceberg lettuce, shredded; 1 each Tomato, ripe, 1/4-inch slices; 0.25 cup Red onion, thinly sliced; 6 each Dill pickle chips; 0.25 cup Mayonnaise; 2 tbs Ketchup; 1 tsp Yellow mustard; 1 tbs Sweet pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Hot sauce (optional); 0.125 tsp Salt; 0.125 tsp Black pepper

Method

Table Sauce (American-style burger sauce)

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon hot sauce (if using), 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning. Chill while you prepare the burger so flavors meld (at least 10 minutes).

Buns & Toppings

Prepare toppings

Wash and shred 1/2 cup iceberg lettuce, slice the tomato into 1/4-inch rounds, thinly slice red onion, and set out 6 dill pickle chips. Place 2 American cheese slices nearby.

Toast buns

Heat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the 2 buns. Toast cut side down on the hot pan until golden brown, 1–2 minutes. Remove and keep warm.

Burger Patties

Portion the beef

Divide 1 pound of 80/20 ground beef into four 4 oz portions (quarter-pound each) then pair them to make two double-patty stacks (two patties per burger). Gently form each 4 oz portion into a loose ball — do not overwork the meat.

Preheat and oil

Heat a heavy skillet or flat-top griddle over medium-high heat until very hot (you should see a faint smoke). Add 1 tablespoon oil and spread to coat the surface.

Smashed sear

Place two loose meat balls (for one burger) on the hot surface spaced apart. Immediately press each ball flat with a sturdy spatula or burger press to about 1/4-inch thickness; hold pressure for 10–15 seconds. Season the exposed side with about 1/8 teaspoon salt and a pinch of black pepper. Cook without moving until a deep brown crust forms, 2–3 minutes.

Flip, cheese, and stack

Flip each patty. Season the second side lightly with salt and pepper. Immediately place one slice of American cheese on the hot patty. Cook 30–45 seconds to melt the cheese. Repeat the smashing and cooking process for the second patty of each burger (you can cook four patties in two batches depending on pan space). To assemble for a double-patty Spirit of America Burger, stack the hot cheese-topped patty on top of the bottom cheese-topped patty so both have melted cheese between them.

Rest briefly

Let assembled patties rest on the pan or plate for 30 seconds to 1 minute to settle juices.

Assemble the burger

Spread 1–2 tablespoons of Table sauce on the bottom bun. Place the double stack patties onto the sauced bottom bun. Top with 1–2 pickle chips, a slice of tomato, a small handful of shredded lettuce, and a few rings of red onion. Spread a light smear of sauce on the top bun and cap the burger. Serve immediately.

Spirit Of America Burger Recipe