Two smashed patties get seared hard and fast in a screaming-hot skillet, developing that signature lacy, deeply caramelized crust before a slice of American cheese melts right into every crevice. A quick homemade sauce — mayo, ketchup, mustard, pickle brine, and a hit of smoked paprika — brings tang and a little smoky depth to every bite. Thin-sliced onion gets pressed right into the meat as it cooks, turning sweet and charred instead of raw and sharp. Crisp pickles, shredded lettuce, and juicy tomato round things out with crunch and freshness. It's an easy weeknight burger with steakhouse-level crust, and it's a genuinely solid pick if you're building a gluten free dinner rotation. Serve it hot, straight off the griddle, while that cheese is still glossy and pulling.
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Make the burger sauce: stir together the mayonnaise, ketchup, yellow mustard, pickle brine, garlic powder, onion powder, and smoked paprika in a small bowl until smooth. Refrigerate until ready to use.
Divide the ground beef into 8 equal loose balls (about 3 oz each). Do not pack or shape them — keep them shaggy. Season the tops generously with salt and pepper just before cooking.
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