Ingredients
For the burgers:
1 pound ground beef (90/10 or whatever leanness you prefer)
2 teaspoons burger seasoning or 3/4 teaspoon each kosher salt and
ground black pepper, mixed together
Avocado oil cooking spray
For the dressing/sauce (makes 1 cup):
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons yellow mustard
2 tablespoons dill pickle relish (or finely chopped dill pickle)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
For the salads:
8 cups (about 16 ounces, from one medium head) chopped iceberg
lettuce
1/2 medium red or yellow onion, sliced thinly
1 beefsteak or slicing tomato, cut into bite-sized pieces, or 1 cup
cherry tomatoes, halved
24 dill pickle chips (or 2 medium-sized dill pickles, thinly
sliced)
1 cup shredded cheddar cheese (I like Tillamook Farmstyle Shreds)
Ground black pepper
Shape the burgers:
Divide the ground beef into 4
even portions. Using your hands or a burger mold, shape them into patties about
4 inches in diameter and 1/2” thick. Sprinkle the burger seasoning onto both
sides of each patty (1/4 teaspoon per side).
Cook the burgers:
Heat a large, heavy-bottomed skillet over medium-high heat for
about 3 minutes. Spray the pan with avocado oil, then add the burger patties.
Let them sear for 3 minutes, or until they are well browned and will release
easily from the pan.
Use a thin, flexible spatula to flip the burgers. Leave them to
cook for 3 minutes more, without moving them around, until they are well seared
on both sides and still just a bit pink in the middle (you can cut one open to
test, . Remove the patties to a dish to rest.
While the burgers are cooking,
make the dressing:
In a small mixing bowl, stir
together the mayo, ketchup, mustard, relish, garlic powder, onion powder, and
pepper until evenly combined.
Assemble and serve the
salads:
In four wide, shallow bowls,
arrange the lettuce, onion, tomato, pickle chips, and cheddar cheese. (I like
to sprinkle each ingredient evenly around the bowl rather than making piles of
ingredients, so each bite gets some of everything.) Top each salad with one of
the burger patties, then drizzle a few tablespoons of the burger sauce onto
each salad, to taste. Top each salad with a couple grinds of black pepper and
serve right away.