Dale’s Pimiento Cheese Smashburger
Serving Size:
4
 
Ingredients

BURGER

  • 1 lb Ground Round, 85/15
  • 2 Tbsp Dale’s Original Seasoning 
  • 4 Martin’s Potato Rolls (or soft, golden rolls, such as brioche), toasted
  • 4 pieces thick-sliced bacon, cooked
  • 4 slices American Cheese
  • 4 Tbsp of your favorite pimiento cheese spread

SMASH SAUCE

  • ½ cup Mayo
  • 2 tablespoons ketchup
  • 1 tablespoon Wickle’s Pickles Wicked Chips, roughly chopped
  • 2 teaspoons pickle juice
  • Splash of Red Clay Hot Sauce
  • Splash of Dale’s Seasoning
  • Pinch of kosher salt and cracked black pepper

 

Directions
  1. In a large bowl, combine the ground and Dale’s Seasoning; mix thoroughly, yet gently (you do not want to overmix, or pack the ground beef together). Divide the meat into 8 balls (about 3 oz. each).
  2. Heat a large cast-iron skillet or cast-iron griddle pan (flat side), over medium-high heat. Place 4 balls in the skillet, spaced equally apart. Press each down with the back side of a heat-proof spatula until very flat. (As you are pressing with the spatula, it helps to use a wooden spoon to press down on the spatula- for more leverage). Cook 3-4 minutes on the first side, until you see juices start to come to the top of the patties. Flip to the other side (do not press with spatula) and cook for 2 more minutes. Top each patty with slice of cheese and cook 1 more minute. Remove from griddle and keep warm. Repeat with other 4 patties.
  3. Meanwhile, mix the mayonnaise, ketchup, chopped pickles and pickle juice, Dale’s and Red Clay Hot Sauce together in a small bowl. Season with salt and pepper, to taste.
  4. Place one patty on each toasted bun, add American cheese slice, then additional patty. Top with pimiento cheese spread, pickle chips and smash sauce. Add top bun and enjoy!