R&w Double Smashed Cheeseburger Recipe

Whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire, hot sauce, sweet pickle relish, garlic powder, smoked paprika and salt in a small bowl until smooth. Taste and adjust seasoning. Refrigerate at least 20 minutes to let flavors meld. Yield ~3/4 cup; use 2 tbs per burger.

If using fresh-cut fries: rinse cut potatoes in cold water, pat very dry. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not colored. Remove, drain and cool. Increase oil to 375°F (190°C) and fry until golden and crisp, 2–3 minutes. Drain on paper towels and season with 1/2 tsp salt. If using frozen fries: cook according to package (bake, fry, or air-fry) until crisp; season with salt. Keep warm until plating.

Portion fries (~6 oz) onto plate and serve with 2 tbs Elevation ketchup on the side.

Split the King's Hawaiian bun (or GF bun). Lightly butter cut sides with 1 tbs softened butter spread across both buns. On a hot griddle or skillet set over medium heat, toast buttered cut sides face down until golden brown and slightly crisp, about 1–2 minutes. Remove and set aside.

Forming

Divide the 8 oz ground short rib & brisket blend into two equal balls of 4 oz each. Do not overwork the meat — handle gently and loosely pack into balls.

Searing and smashing

Preheat a cast-iron griddle or heavy skillet over high heat until smoking hot. Add 1 tbs vegetable oil and spread. Place the first ball on the griddle and immediately press down with a sturdy spatula or skillet press to flatten into a very thin patty (about 1/4" thick). Season the top with a pinch (about 1/4 tsp) kosher salt and a few grinds black pepper. Cook without moving 1.5–2 minutes until deep brown and crispy at edges. Loosen and flip.

Immediately place a Colby cheese slice on the flipped patty to start melting. Place the second 4 oz ball onto the griddle and smash it down next to the first, season top, and cook 1.5–2 minutes. Flip second patty and top with second Colby slice. If needed, nest the two patties together on the griddle so they warm each other; cook another 15–30 seconds just to finish cheese melt and insure internal temperature reaches safe level (~155°F target for well-done medium-well beef).

Remove both patties to a warm plate briefly. Assemble burger immediately: spread 1 tbs R&W sauce on the toasted bottom bun. Place leaf lettuce, then hot double smashed patties with melted Colby, top with tomato slices and spicy dill pickles. Spread remaining 1 tbs R&W sauce on inside of top bun and close burger. Insert a skewer if needed to hold together.

Plate burger with fries and a ramekin of Elevation ketchup. Serve hot.