Classic Smash Burgers

Combine the 4 tbspmayonnaise, 1 tbspyellow mustard, 1 tbspketchup, and 1 tsppickle juice in a small bowl. Stir until smooth and set aside.

Divide the 1½ lbground beef into 8 equal portions, roughly 3 ounces each. Roll each into a loose ball — do not pack them tightly.

Heat a cast-iron skillet or flat griddle over high heat until it is smoking hot, about 3 minutes.

Place a 1½ lbbeef ball on the skillet and immediately press down hard with a sturdy spatula or burger press until it is very thin. Season generously with salt and pepper. Repeat with as many patties as fit without crowding.

Cook without moving for about 2 minutes until the edges are deeply browned and crispy. Flip each patty, immediately place a slice of 8 slicesAmerican cheese on top, and cook for another 1 minute until the cheese is melted.

While the patties cook, split the 4brioche buns and spread a thin layer of softened 1 tbspbutter on the cut sides. Toast them cut-side down in a separate skillet over medium heat until golden, about 1 minute.

Spread burger sauce on both halves of each toasted 4bun. Stack two cheesy patties on each bottom bun, top with sliced ½ cuppickles, and close with the top bun.

Serve immediately while the 8 slicescheese is still melty and the 4buns are warm.