Flavors by Alessandra

It’s all about the PREP
1 The first thing I like to do is portion and pre-smash the burgers. Grab about 4oz of meat and roll it into a ball (I tend to eyeball the size here. It should be the size of a pool ball ~ bigger than you’d think, but that’s because it’s getting SMASHED.) You should get about 4-6 patties.
2 Next, grab a piece of parchment paper and fold it in half. Open it back up and lay a ball of meat in the center of one side. Cover it with the other side and use a smasher or plate to press down the patties to about 1/4 inch. Cut out some squares of parchment that fit the patty, then lay a parchment square onto the smashed patty and carefully transfer it onto a tray. Repeat with all the patties.
3 Combine all the sauce ingredients in a bowl and stir until well combined. Please feel free to taste and adjust to your preference.
4 Wash the lettuce and separate it into pieces that fit the bun. Thinly slice the tomato. Arrange the lettuce, tomato, cheese, oil, and buns on a tray to transport outside or near your cooking station.
Make the burgers
6 Heat a griddle or griddle pan over medium-high heat. Once hot, add a touch of neutral oil to grease the surface. Flip a patty (or however many fit without it being overcrowded) onto the surface. Immediately apply weight and pressure with a smasher or flat object for 15-20 seconds.
7 Season the meat with salt and pepper. Flip the patty after about 2 minutes or until a deep golden brown crust has formed. Season with more salt and pepper, add a piece of cheese, and cover the griddle or pan to allow the cheese to melt. 1-2 minutes later, the patty should be melted and cooked.
Assembly time
9 Toast your buns on the side of the griddle or in another pan or oven while the patties are cooking. Once golden, remove from heat and add sauce onto both sides of the bun.
10 To prevent the bun from sogging, add the lettuce first, followed by the tomato, and then the patty. Add a few pickled slices, then close with the top bun.
11 Then dig in and ENJOY!!!