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Double Recipe

Name: The Pelican Post Bar & Grilles Double Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef (custom blend); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Vegetable oil or high smoke-point oil; 2 each Soft burger buns (potato or brioche); 1 tbs Unsalted butter, softened; 2 each American cheese slices; 4 each Thinly sliced dill pickles; 0.5 cups Shredded iceberg lettuce; 2 slices Sliced tomato; 4 rings Sliced red onion; 3 tbs Signature burger sauce (or mayo + ketchup + pickle relish); 1 each Heavy flat spatula or metal bench scraper; 1 each Cast iron or stainless steel griddle/skillet

Inspired by The Pelican Post Bar & Grille

Time25m

Serves2

Our delicious smash patties are made from a delicious custom blend of beef and seared to perfection.

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Ingredients

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Smash Patties

1 lb 80/20 ground beef (custom blend)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tbs Vegetable oil or high smoke-point oil

Buns & Assembly

2 each Soft burger buns (potato or brioche)

1 tbs Unsalted butter, softened

2 each American cheese slices

4 each Thinly sliced dill pickles

1/2 cups Shredded iceberg lettuce

2 slices Sliced tomato

4 rings Sliced red onion

3 tbs Signature burger sauce (or mayo + ketchup + pickle relish)

Tools (not eaten)

1 each Heavy flat spatula or metal bench scraper

1 each Cast iron or stainless steel griddle/skillet

Method

Smash Patties

Portioning

Divide the 1 lb of 80/20 ground beef into four equal portions (about 4 oz / 113 g each). Form each portion into a loose ball — do not overwork or compress; keep them gently packed so they spread when smashed.

Preheat

Place a cast iron skillet or griddle over medium-high heat and let it get very hot, about 5–7 minutes. The surface should be shimmering; a drop of water should sizzle aggressively. Rub or brush 1 tablespoon vegetable oil across the cooking surface to prevent sticking.

Smashing & Searing

Working two patties at a time, place a beef ball on the hot surface. Immediately press down firmly with a heavy flat spatula or bench scraper to flatten the ball into a very thin patty (~1/8 inch thick). Hold pressure for 10–15 seconds to create maximum contact and fond. Season the exposed top side with about 1/4 teaspoon kosher salt and a light dusting of freshly ground black pepper.

Cook First Side

Allow the patty to sear undisturbed for 2–3 minutes, until edges are browned and crispy and the top shows cooking and bubbling (maillard crust forms).

Flip & Finish

Flip each patty using the spatula and immediately season the cooked side with another 1/4 teaspoon kosher salt and a pinch of black pepper. Place a slice of American cheese on each patty. Cook for an additional 45–60 seconds until cheese melts and the patty is cooked through but still juicy. Remove patties to a plate and tent with foil to keep warm.

Buns & Assembly

Toast Buns

Spread the softened butter evenly on the cut sides of the 2 buns. Place buttered buns cut-side down on the hot skillet or griddle for 30–60 seconds until golden brown and toasted. Remove and keep warm.

Sauce & Veg Prep

Spread about 1.5 tablespoons of signature burger sauce on the bottom bun and the remaining 1.5 tablespoons on the top bun. Arrange shredded lettuce, sliced tomato, sliced red onion rings, and two pickle slices on the bottom bun (or to your preference).

Stacking the Double

Place one cheese-topped smash patty on the bottom bun over the sauce/veggies. Stack the second cheese-topped patty on top. Add remaining pickles or extra lettuce if desired. Cap with the top bun.

Serve

Serve immediately while patties are hot to preserve crisp edges and melted cheese. Optionally serve with fries or chips.

Cleanup & Tips

After cooking, deglaze the skillet while still hot with a splash of water, stock, or vinegar to loosen browned bits; then let cool slightly before washing. Tip: use very hot surface and press firmly for best crust; keep patties thin for classic smash texture. Adjust salt to taste.