The Clubhouse Smash

Method

1. Toast the bun: Give both the top and bottom of your bun a golden tan on the griddle or in a hot pan. A toasted bun holds up better to all those juicy layers.
2. Smash the patties: Heat a flat griddle or heavy pan until very hot. Place the beef balls down, scatter a little diced onion over each, then smash firmly with a spatula to create thin patties. Cook for 2–3 minutes until the edges are crispy. Flip and cook for another 1–2 minutes.
3. Melt the cheese: As soon as the second side is almost done, lay 2 slices of American cheese on each patty and let it melt.
4. Build the sauce base: Spread a good spoonful of burger sauce over the base of your toasted bun.
5. Stack it up: Layer fresh lettuce. Place the first smashed cheesy patty right on the sauce. Add the second smashed cheesy patty on top. Next add tomato slices, then those crunchy pickles for extra tang.
6. Finish & enjoy: Bring the bun top down, give it a gentle press and tuck in!
7. Burger sauce tip: Mix equal parts mayo and ketchup with a splash of mustard and a little pickle juice for a classic, creamy burger sauce.