Smashed Burgers with Burger Sauce

J Kenji Lopez-Alt's photo - shows the thinness,
although I cooked the patties separately. 

Thanks for the recommendation, bud! We started with J. Kenzi Lopez-Alt's recipe, but made a few changes. These totally rock. Even better, it was a mom-son crafted dinner which made it fun to make. 

INGREDIENTS

• Hamburger, divided into 2.5-ounce balls (I used a combo of grass-fed and lean, but use whatever you like)
• Hamburger rolls, buttered and toasted
• Garlic salt
• 1 slice good melting cheese (Kraft American cheese!)
• Burger Sauce or mayonnaise, mustard, ketchup
• Lettuce, onions, tomatoes, and pickles or any other accessories you would like

DIRECTIONS
1.     Preheat a large stainless steel sauté pan, skillet, or griddle over high heat for 2 minutes. Place balls of beef in pan and smash down with a meat pounder or stiff metal spatula.  Smashed patties should be slightly wider than burger bun. Sprinkle with garlic salt.

2.     Cook for about 1 minute, or until meat starts browning. Flip, and add cheese to half of the patties. Cook for another minute or until cheese is melted. Remove cheese patties to the plate and top with patties without cheese.

3.     Toast and butter the buns or brown on the still warm griddle.  

4.     Serve with condiments and accessories!

BURGER SAUCE
½ cup (112 g) mayonnaise
¼ cup (60 g) ketchup
2 teaspoons sweet pickle relish
2 teaspoons granulated sugar
2 teaspoons white vinegar
1 teaspoon ground black pepper

In a small bowl, whisk together all of the ingredients. Serve immediately, or refrigerate, covered, for up to 1 week.