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Ingredients
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Burgers
Cheese
Buns & Toppings
Dijonaise (Dijon mayo)
Optional Add-ons
Method
Dijonaise (Dijon mayo)
- 1
Make the sauce
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, honey (if using), salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly. Makes about 1/3 cup.
Burgers
- 2
- 3
First smash
Place two beef balls on the hot griddle (work in two batches if needed), leaving space between them. Using a sturdy spatula or a flat-bottomed metal press, smash each ball flat immediately to about 1/4 inch thickness. Season the exposed side with a light sprinkle of salt and pepper.
- 4
Cook and flip
Cook until the edges are deeply browned and juices start to bubble on top, about 2 minutes. Flip each patty with a spatula. Immediately season the new top side with salt and pepper, then smash again lightly for another 5–10 seconds to ensure contact with the hot surface.
- 5
Stack and cheese
After the second cook side has browned (~1 minute), place an American cheese slice on each patty. Stack two patties per burger (place one cheese-topped patty on top of another patty and add another cheese slice between the patties if you prefer extra melt). Cover the patties with a metal bowl or lid for 20–30 seconds to help the cheese melt. Remove from heat and transfer to a resting plate.
Optional Bacon
- 6
Cook bacon
If adding bacon (+$4), place bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, 8–12 minutes depending on thickness. Drain on paper towels. Trim to bun width if desired. Keep warm.
Buns & Assembly
- 7
- 8
Assemble burgers
Spread about 1 to 2 tablespoons of Dijonaise on the bottom bun. Place a double-smash patty (two stacked patties with melted American cheese) on top. Add bacon if using (2 slices per burger). Top with shredded lettuce and 1 tomato slice if using. Spread a thin layer of Dijonaise on the top bun and close the burger.
- 9
Serve
Serve immediately while hot. Provide pickles and fries on the side if desired.