Directions

1. Make the sauce: In a small bowl, stir together the mayonnaise, ketchup, mustard, pickle juice, and chopped pickles until smooth. Set aside.

2. Heat the pan: Heat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot.

3. Toast the buns: Spread the butter over the cut sides of the potato buns. Toast cut-side down until golden, then remove from the pan and set aside.

4. Smash the patties: Place the beef balls on the hot surface, leaving plenty of room between them. If your pan can’t fit all four, work in batches and keep the first patties warm on a plate. Cover each with a small piece of parchment and press down firmly with a sturdy spatula until very thin. Remove the parchment and season with salt and black pepper.

5. Build the crust: Cook without moving the patties for about 1–2 minutes, until the edges are deeply browned and crisp.

6. Flip and make it melty: Scrape underneath each patty with a thin metal spatula and flip. Immediately top each patty with one slice of New School American Cheese and cook for another 30–60 seconds, until the cheese is melted.

7. Double stack: Stack two cheesy patties on top of each other to make each burger.

8. Build the burgers: Spread burger sauce over the toasted buns. Add the double-stacked patties, pickles, and sliced onion, if using.

9. Serve: Close the burgers and serve immediately while the edges are crisp and the New School is hot and melty.