Lil’ Eagle Burger

Congratulations. You’ve decided to make a Lil’ Eagle Burger. Often imitated, never duplicated. But if anyone is making one, I’m glad it’s you!

Welcome to burger heaven.

Ingredients (makes 8 Classic Burgers, serves 4)

For the burgers:

2lbs ground chuck (no leaner than 80/20), divided into loosely packed 2oz (57g) balls
1 pack of Martin’s Potato Rolls (or equivalent 3.5 inch burger bun, preferably potato)
8 slices of Kraft American Deli Deluxe cheese*
1 heaped tbsp Lil’ Eagle sauce
Squares of parchment paper for smashing

2 tbsp butter for toasting buns

*Note: Kraft American Deli Deluxe is different than Kraft American Singles

For the Lil’ Eagle Sauce:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
4 slices dill pickle
1/4 teaspoon roasted garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 dashes of Red Boat fish sauce (or equivalent high quality fish sauce)
Pinch cayenne pepper

Directions

Make the sauce:

Mince the 4 slices of pickle.

To a large mixing bowl, mix all the sauce ingredients together.

Note: Lil’ Eagle sauce is best prepared at least an hour ahead of time

Make the burgers:

Toast buns with butter on a large cast iron griddle or skillet.

Wipe the griddle dry, and turn heat as high as possible, until the griddle is screaming hot.

Place two 2oz balls of beef on the griddle, and lay a square of parchment paper on top of each one. The balls should be sizzling loudly. Smash the balls firmly with a burger smasher, the bottom of a smaller cast iron skillet, or a heavy spatula so they form a thin patty. Smash harder than you think you need to.

Add a pinch of salt to the top of each patty. Cook for 60-90 seconds, or until the edges of the burger peel from the surface of the griddle, or holes appear in the smashed patty where fat has rendered out.

While the patties cook, prepare your bun. To the heel (bottom) of a Martin’s Potato Roll, apply a heaping tablespoon of Lil’ Eagle sauce.

With a metal spatula, firmly scrape the patties from the surface of the griddle. Flip the patties, and immediately top one with a slice of cheese. Cook the other side of the patties for 15-30 seconds.

Lay the bare patty on top of the patty topped with cheese, and transfer to your bun. Top with the crown of the Martin’s Potato Roll.

Serve immediately.

For the Gritty Burger:

With a mandoline, thinly shave a white onion so the rings of onion are translucent.

Follow the steps above, but before smashing, add a heap of shaved onion to the top of one of the patties, and smash the onion into the ball of beef so the onions meld to form a patty. Add a touch more salt to the onion burger than you would to a plain one.

Place the cheese on the patty that does not have the onions, and when assembling, lay the onion-side of the bare patty on top of the patty topped with cheese.