TIP: If you want more toppings on the burgers we recommend you keep it simple: ketchup, pickles, or chopped onions.
1/2 cup mayonnaise
2 to 3 tablespoons tomato ketchup
1 teaspoon spicy brown mustard
1 tablespoon diced pickle
1 tablespoon diced onion
1 to 2 teaspoons hot sauce
3 tablespoons unsalted butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons fish sauce
1 teaspoon garlic powder
1 pound ground beef (85 percent lean)
Kosher salt and freshly ground black pepper
Sliced Cheddar cheese
Toasted split hamburger buns
To make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, mustard, pickle, onion, and hot sauce. Set aside.
To make the burgers: In a large bowl, whisk together the butter, Worcestershire, fish sauce, and garlic powder. Add the ground beef and mix gently until fully combined. Divide into 6 equal balls, place on a plate and freeze for 15 minutes. You can make the balls earlier in the day and keep them in the refrigerator until you’re ready to cook them.
Heat a cast-iron skillet over medium-high heat until hot. Slightly smash the balls of meat to form disks. Sprinkle the patties with salt and pepper. Place in the hot skillet. Using a flat stiff spatula, smash each patty until it is 1/2 inch thick. Cook without flipping until the bottom is charred. Flip and smash the patties slightly again and top with cheese. Cover the skillet for a few minutes until the cheese melts.
Transfer the burgers to the bottoms of the toasted buns, top with sauce and cover with the tops.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.