Homemade Dill Pickles:

1. In a small saucepan, combine the  vinegar, water, sugar, salt, coriander seeds, and peppercorns. Place over medium heat and stir until the sugar and salt are fully dissolved, and your mixture is hot and steamy. About 2-4 minutes. 
2. Pack your cucumber slices into a clean heat-proof jar. Pour the hot brine over the cucumbers until completely submerged. Tuck in the garlic cloves along with the dill sprigs. Ensure all ingredients stay submerged under the liquid. If anything is floating you can use a clean paper towel or plastic wrap to lay on top of the surface of the liquid so it clings to the liquid and seals it off from being exposed to the air. Let it cool to room temperature, then cover and keep in the refrigerator. These should last at least a few weeks but use your nose and pay attention to any mold development. 

‍Smash Burger

Homemade Burger Sauce:

1. In a medium mixing bowl, combine the mayonnaise, mustard, ketchup, chives, sugar, Worcestershire, MSG, and grated garlic.
2. Season to taste with salt and pepper, then whisk until fully combined. Cover and refrigerate until ready to use.

Burger + Assembly:

1. Start by toasting all the buns you’d like in a large skillet set over medium heat. Add a couple tablespoons of butter. Once melted, place your buns cut side down, being careful not to overcrowd the pan. Toast for around 2 minutes while constantly moving around the pan until toasted to your liking. Set them to the side.
2. Preheat a large flattop griddle, or large cast iron skillet (stainless steel works too) over medium high heat. Once your cooking surface is hot, add two of your 2 oz meat balls to the pan, making sure they are at least 4” (10cm) apart. Place a handful of onions on top of the balls. Then, using a heavy spatula or burger press, smash the burger into the griddle until it is ⅛” (3mm) thick. Repeat with the second patty and then season both with salt and pepper to taste. Cook the burgers for about 1 minute, or until the underside is nicely browned. Scrape under the patty using a thin spatula then flip, being careful to keep them in the same place so they continue cooking in their own fat.  Season again lightly with salt and pepper to taste. 
3. Add one slice of American cheese to each burger patty. Optionally, add a lid or turned over metal bowl to speed up the melting process. Cook for about 1 more minute, or until the cheese is melted and the burger is caramelized on the second side. 
4. Place one burger patty on top of the other and set aside in a warm area. Repeat with the rest of your beef, making a total of 4 double stacked burgers. 
5. To assemble, spread the sauce on both your top and bottom buns. Place an even layer of pickles on each bottom bun. Add your double cheesed patties, and top with your sauced top bun. Repeat with the rest, serve and enjoy.

Thick and Juicy Burger

‍Burger + Assembly:

1. First ensure your patties are pressed out and shaped into nice evenly shaped patties that are about 25% wider than your buns as they will shrink a bit in the cooking process. 
2. Toast your buns in a medium to large nonstick skillet by preheating a couple tablespoons of unsalted butter over medium heat until melted and bubbling. Place your buns cut side down in the butter and toast for 2-3 minutes or until toasted golden brown. Repeat with any remaining buns. Likely 2 at a time. 
3. Preheat a large stainless steel skillet over medium-high heat. Generously season both sides of each beef patty with salt and pepper. Once hot, add enough oil to coat the bottom of the pan, then firmly press your patties onto the skillet to ensure there is even and full contact. You may need to work in batches (likely 2 at a time)  to avoid overcrowding the pan. Sear until golden brown and crusty, about 2-3 minutes. Using a thin spatula scrape underneath and flip your patty, lower the heat to medium, then add the butter and thyme.
4. Using a spoon, baste your burger patty with the now melted butter and continue to cook to your desired doneness. Check for an internal temperature of 135°F (57°C) for medium rare or and 140-145°F (60-63°C) for medium. Top with your American cheese and remove to a wire rack set over a baking sheet to rest until ready to serve. Repeat with any remaining patties. You can keep these warm in a low oven around 250°F (121°C) as you finish. Just be careful not to overcook the patties while keeping them warm. 
5. To assemble, spread mayonnaise and mustard on your bottom bun, followed by an even layer of dill pickles. Lay down your cheesed burger patty, top with red onion slices, a tomato slice sprinkled with flaky salt, and a leaf of bibb lettuce. Slather mayonnaise on the top bun then add to your burger. Repeat with the rest, serve and enjoy.