Wally* Recipe

Divide and form

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Roll each portion into a loose ball; do not overwork the meat. Keep the balls cold until ready to cook.

Preheat griddle

Heat a large cast-iron griddle or skillet over high heat until very hot (about 5 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.

Smash and sear

Place two beef balls on the hot griddle (work in batches if necessary). Using a sturdy spatula or a burger press, press each ball down firmly to about 1/4" thickness. Season the exposed side with about 1/2 teaspoon kosher salt and a pinch of black pepper. Cook without moving for 2–2.5 minutes, until deep brown and edges are crisp.

Flip and cheese

Flip each patty and immediately add one slice of Oregon cheddar on top. Cook for another 45–60 seconds until cheese melts and the burger is cooked through (medium). Remove to a plate and cover loosely with foil while you finish remaining patties. Repeat for remaining two patties, seasoning each side when exposed.

While patties cook, melt 1 tablespoon unsalted butter in a separate small skillet over medium heat. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and softened, about 10–12 minutes. If onions begin to stick, add a splash of water and deglaze. Keep warm.

Combine 1/2 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon mustard, 1 tsp pickle juice, 1/2 tsp smoked paprika, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or pickle juice for tang. Refrigerate until assembly.

Split the 2 brioche buns and spread the cut sides with the reserved 1 tablespoon butter. On a clean griddle or skillet over medium heat, toast the buns butter-side down until golden, about 1–2 minutes. Remove and set aside.

To assemble each burger: spread about 1.5 tablespoons Wally sauce on the bottom bun. Place one warm smash patty with melted cheddar on the sauce (for a double, stack two patties). Spoon about 2 tablespoons bacon jam over the cheese. Top with a generous portion of griddled onions (about 2 tablespoons), one lettuce leaf, and a slice of tomato. Spread an additional ~1 tablespoon Wally sauce on the top bun and place it on the burger.

Serve immediately while patties are hot and buns are toasted.