Smashed Burgers

Makes: 2 servings

For the sauce:

2 tablespoons mayonnaise

1 tablespoon minced shallot

1 1/2 teaspoons finely chopped dill pickles plus 1/2 teaspoon brine

1 1/2 teaspoons ketchup

1/8 teaspoon sugar

1/8 teaspoon pepper

For the burgers:

2 hamburger buns, toasted if desired

8 ounces (80% lean) ground beef

1/4 teaspoon vegetable oil

1/4 teaspoon kosher salt, divided

2 slices American cheese (2 ounces)

Bibb lettuce leaves

Thinly sliced tomato

For the sauce:

1. Stir all ingredients together in a bowl.

For the burgers:

1. Spread 1 tablespoon sauce on cut side of each bun top. Divide beef into 4 equal pieces (2 ounces each); form into loose, rough balls (do not compress). Place oil in 12-inch cast-iron or carbon-steel skillet. Use paper towel to rub oil into bottom of skillet (reserve paper towel). Heat over medium-low heat for 5 minutes. While skillet heats, wrap bottom and sides of small saucepan with a large sheet of aluminum foil, anchoring foil on rim and place large plate next to cooktop.

2. Increase heat to high. When skillet begins to smoke, place 2 balls about 3 inches apart in skillet. Use bottom of prepared saucepan to firmly smash each ball until 4 to 4 1/2 inches in diameter. Place saucepan on plate next to cooktop. Sprinkle patties with 1/8 teaspoon salt and season with pepper. Cook until at least three-quarters of each patty is no longer pink on top, about 2 minutes (patties will stick to skillet).

3. Use thin metal spatula to loosen patties from skillet. Flip patties and cook for 15 seconds. Slide skillet off heat. Transfer 1 burger to each bun bottom and top each with 1 slice American cheese. Gently scrape any browned bits from skillet, use tongs to wipe with reserved paper towel and return skillet to heat. Repeat with remaining 2 balls and place burgers on top of cheese. Top with lettuce and tomato. Cap with prepared bun tops. Serve immediately.