180–200 g ground beef (20% fat), divided into 4 portions (45–50 g each)
4 small soft white buns (no sesame seeds)
Yellow mustard
Tomato ketchup
1 small white onion, very finely minced (or dried onion flakes)
Dill pickle slices
Salt
Pinch of white pepper
Directions
Preheat your Blackstone griddle to medium-high heat.
Divide the ground beef into 4 equal portions (45–50 g each). Gently form into balls without overworking the meat.
If using fresh onion, mince very finely, rinse under cold water, and drain well. If using dried onion flakes, soak in hot water for 10 minutes, then drain thoroughly.
Place the beef balls on the hot griddle and let them sit for about 10 seconds. Immediately smash them very thin. Season lightly with salt.
Cook for 60–90 seconds until browned, then flip. Season lightly again and cook for another 45–60 seconds.
Lightly steam the buns until soft. Do not toast.
Assemble the burgers upside down for the classic style:
