Gordon’s Smash Burger

Make the burgers: Place the Angus 80/20 Ground Beef (2 cups) in a large mixing bowl and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Divide the beef into 4 golf ball size pieces.

Lightly oil a grill press or the bottom of a small, heavy bottom pot.

Heat a large skillet to high heat and add the Grapeseed Oil (2 Tbsp). Once the oil is shimmering, place 1 patty into the pan and carefully smash the patty until completely flat. Place the second patty in the pan and press the patty flat.

Let the burgers cook until crispy, then flip and continue cooking until crispy on the other side. Set aside and let smash burger rest.

Make the sauce: In a medium mixing bowl, combine the Mayonnaise (1 Tbsp), Yellow Mustard (1 Tbsp), Hot Sauce (1 tsp), Worcestershire Sauce (1/2 tsp), and Pickles (1).

Make the cheese skirt: In a medium non-stick skillet over medium high heat, place the two Sargento® Natural American Cheese Slices (2) and season with Kosher Salt (to taste).

Let the cheese melt. Once the cheese is bubbling, place the bottom Brioche Hamburger Buns (2), cut side down on the cheese. Gently use the buns to lift the cheese from the pan.

Set the buns aside and toast the two top buns.

Make the fried egg: In a small skillet over medium high heat, add the Grapeseed Oil (1 Tbsp) and Butter (1 Tbsp).

Once the butter is melted, crack the Eggs (2) into the pan and season with Kosher Salt (to taste) and pepper.

Let the eggs cook until the whites are set and yolk is still runny.

Assemble the burger: Place one bottom bun on a plate, spread the sauce across the bun, then add a slice of Beefsteak Tomato (1) and season the tomato with salt and pepper. Layer one patty onto the tomato then place the egg on top, followed by the second patty, Red Onion (1), and more sauce. Place the top bun on and repeat with the remaining ingredients.