Plancha Burger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, chopped dill pickle or relish, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper. Stir until smooth. Taste and adjust acidity or salt. Refrigerate while you prepare the burger so flavors meld.

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball then flatten slightly so they are about 3/4" thick; do not overwork the meat. Season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Preheat a heavy skillet, cast-iron griddle, or plancha over medium-high heat until very hot — about 4–6 minutes. If using a stovetop plancha or cast iron, add 1 tablespoon neutral oil and spread to coat the surface just before cooking; allow the oil to shimmer.

Place the patties on the hot plancha with space between them. Immediately press each patty firmly with a wide spatula or burger press for 5–8 seconds to increase contact with the hot surface and create a thin crust (this is the plancha/smash-style step).

Cook undisturbed for 2–3 minutes until the edges are browned and juices start to pool on top.

Flip the patties and quickly top each with one slice of American cheese. Cook 1–2 more minutes until cheese is melted and the patties reach desired doneness (for medium about 130–135°F / 54–57°C). If you want extra melt, cover briefly with a bowl for 30 seconds to trap steam.

While the second side of the patties cooks, split the challah buns and spread a teaspoon of softened butter on each cut side. Place buttered cut sides down on the plancha or a separate skillet and toast until golden and crisp, about 30–60 seconds. Remove buns from heat.

Spread about 1 tablespoon of special sauce on the bottom half of each toasted bun. Place the cheesy patty on the sauced bun. Top each patty with 4 pickle slices and a spoonful (about 1 tsp) of the thinly sliced onion if using. Add more special sauce to the top bun if desired, then close the burger.

Serve immediately while hot. Optionally serve extra special sauce and pickles on the side.