Smashed Burgers

Directions

1. Portion the meat into four equal parts, each weighing around 4 ounces. Shape these portions into discs, approximately 2 inches in height and 2 ½ inches in width. Keep them refrigerated until you're ready to use them.

2. Carefully separate the buns without fully detaching the hinge. Apply a light brushing of butter and then place them under a high broiler or in a toaster oven. Toast until golden brown, which should take approximately 1 minute. Set aside.

3. Using a scrunched-up paper towel, apply a thin layer of avocado oil to the interior of a 12-inch heavy-duty stainless steel or cast-iron skillet. Heat the skillet over medium-high heat until it begins to emit slight smoke.

   Season the top side of each beef puck with ¼ teaspoon of salt and ¼ teaspoon of pepper. Place the seasoned side down in the hot skillet. With the help of a broad, sturdy spatula, press down on each puck until it flattens to approximately 4 to 4 ½ inches in diameter and about ½ inch thick. You may find it helpful to use a second spatula to apply pressure to the first one.

   Now, season the tops of the patties with another ¼ teaspoon of salt and ¼ teaspoon of pepper. Allow them to cook without disturbance until a golden brown crust forms on the bottom, which should take roughly 1 ½ minutes.

   Using the edge of your spatula, gently lift and flip the patties one at a time, ensuring you capture all the caramelized bits. Place a slice of cheese on top of each burger, followed by slices of onions. Continue cooking until the patties reach your preferred level of doneness, which typically takes about 30 seconds longer for a medium-rare finish.

4. Add your desired toppings to the buns and/or patties, then place the patties onto the buns, close them up, and serve with GorillaBowlZ Fry Sauce.

GorillaBowlZ Fry Sauce

1. Mix together all the ingredients in a bowl, whisking until you achieve a smooth consistency. You can store the sauce in a covered container in the refrigerator, and it will remain fresh for up to two weeks.