All the best burger spots cook their burgers on a flat top. And the Smash Burger is the pinnacle of the flat-top-cooked burger. This simple mix of ingredients and techniques yields a perfect burger, every time.
In a pot, combine the water, vinegar, salt, and honey. Bring to a boil.
While that's heating, add the cucumber slices to a canning jar, layered with garlic cloves and dill.
Once the brine boils, turn off the heat and pour the liquid into the jar, making sure all the cucumbers are covered. Cover loosely and set aside to cool for 30 minutes, then put in the fridge for up to a month. Can be used immediately.
Other Prep
Make the burger dust by adding the ingredients to a spice grinder or small-capacity food processor. Run it until it's a very fine powder. Place in a spice shaker and use for all kinds of things, but burgers especially.
Make the burger sauce by whisking together the ingredients. Put in a jar with a lid and store in the fridge for up to a month or more.
Portion the patties into 16 balls. Leave them as balls of beef - do not smash at this time.
Cook the burgers
Heat your flat top cooker to 375. Brush some beef tallow across the whole surface.
Add the onions in small piles, evenly spaced out. Sprinkle a little of the burger dust on each, then place one of the balls of beef on top of each pile of onions. Sprinkle more of the burger dust on each beef portion.
Spray a spatula or burger press with a little avocado oil. Use it to smash the beef ball into the onions on the flat top.
Once the patty looks like it's cooked more than halfway through, use a large spatula or scraper to scrape the onions and patty up and flip over. If desired, add a slice of American cheese on each patty.
Assemble the burgers
Stack the patties in twos. On your bun or lettuce wrap, add your sauce, tomato slice, the burger patties, and pickles. A little more sauce if desired. Enjoy!