Secret Single* Recipe

Form patties

Divide the ground beef into a single 1/3-lb ball (or use a 5–6 oz portion). Handle minimally to avoid toughening. Lightly press the top to create a slightly flattened dome about 3½ inches across; do not compact.

Preheat griddle

Heat a flat griddle or heavy cast-iron skillet over medium-high until very hot (about 400°F surface temperature) — 4–6 minutes. Have a heavy metal spatula and another spatula or press ready.

Mustard sear and smash

Brush one side of the patty with about 1 teaspoon of yellow mustard. Place mustard side down on the hot griddle. Immediately press the patty flat with the weighted spatula or smash press to about ¼-inch thickness, spreading the meat to create lots of contact with the hot surface. Leave it undisturbed for 2–2½ minutes to develop crispy edges and deep browning.

Season and flip

Sprinkle the exposed top side (now facing up) with ½ tsp salt and ¼ tsp black pepper while the bottom cooks. Flip the patty using a thin spatula, scraping up any fond. The seared side should be dark brown and crisp. Cook the second side for 30–45 seconds.

Add cheese

Place 1 slice of American cheese on the hot patty, cover the skillet briefly (30–45 seconds) to melt the cheese slightly but retain firm edges.

Griddle the onion

Thinly slice the yellow onion into rings or half-moons sufficient to yield about 1/4 cup. Heat 1 tsp oil or clarified butter on the griddle over medium heat. Add the onions in a single layer and cook, stirring occasionally, until softened and lightly browned at the edges — 3–4 minutes. Remove and keep warm.

Prepare vegetables

While the patty cooks, wash and dry the lettuce leaf and slice the tomato into two ¼-inch rounds. Arrange house pickles on a small plate.

Combine 2 tbs mayonnaise, ½ tbs ketchup, ½ tsp Dijon, ½ tsp sweet pickle relish, ¼ tsp lemon juice, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/16 tsp smoked paprika, and 1/8 tsp salt in a small bowl. Whisk until smooth and taste; adjust seasoning or acidity with a drop more lemon or a pinch more salt. Keep chilled until assembly.

Toast the bun

Split the brioche bun and spread both cut sides with 1 tsp softened butter total (about 1/2 tsp per side). Toast face-down on the hot griddle until golden and slightly crisp, about 30–45 seconds.

Assemble the Secret Single

Spread about 1 tablespoon of Wally sauce on the bottom bun. Place the melted-cheese-topped Mannix smash patty on the sauced bun. Top the patty with the griddled onions, lettuce leaf, two tomato slices, and three house pickle slices. Spread a thin layer of Wally sauce on the top bun if desired, then close the burger. Serve immediately, pressing slightly so the bun grips the melted cheese and sauce.