O.g.* Recipe

Make the sauce

In a small bowl combine 2 tablespoons mayonnaise, 1 teaspoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp Worcestershire sauce and a pinch (1/8 tsp) black pepper. Whisk until smooth, taste and adjust balance (more relish for sweetness, more mustard for tang). Refrigerate while you cook patties.

Prepare toppings: shred about 1/4 cup iceberg lettuce, slice one tomato to a 1/4-inch thick round, separate 2–3 thin rings of red onion, and have 3 pickle slices ready. Split brioche bun and lightly butter cut faces with 1/2 tablespoon softened butter.

Toast buns: heat a skillet or griddle over medium-high heat until hot. Place buttered bun faces cut-side down and toast 30–60 seconds until golden. Remove and keep warm.

Form loose ball of 4 oz (0.25 lb) 80/20 ground beef; do not overwork. Season one exposed face with a little kosher salt and black pepper (about 1/4 tsp pepper and a pinch of salt).

Heat a cast-iron skillet or flat griddle over high heat until very hot (you should see faint wisps of smoke). Add 1 tablespoon neutral oil and spread to coat.

Place the meat ball on the hot surface and immediately press down firmly with a heavy spatula or a flat-bottomed press to form a thin patty (~1/4 inch). Hold pressure for 10–15 seconds to maintain contact. Season the top with remaining kosher salt.

Cook undisturbed for 2–2.5 minutes until edges are brown and crispy. Flip the patty and immediately place one slice of American cheese on the hot patty. Cook another 30–60 seconds just until cheese melts and beef is cooked through (medium).

If cooking multiple patties, repeat process and keep finished patties in a warm oven (200°F / 95°C) for a few minutes while you assemble the burgers.

Spread about 1 to 1.5 tablespoons of Wally sauce evenly on the bottom brioche bun.

Place the hot smash patty with melted American cheese directly on top of the sauce.

Stack toppings in order: 1/4 cup shredded iceberg lettuce, tomato slice, 2–3 thin red onion rings, and 3 pickle slices.

Spread a light smear (optional) of Wally sauce on the top bun, place it on the stack, press gently to compress, and serve immediately.