01 -
Take your pound of ground beef and divide it into four equal portions. Roll each portion into a nice ball - think golf ball size. Let them sit at room temp while you get everything else ready.
02 -
Get your skillet screaming hot - you want it smoking. Drop those beef balls on the surface, hit them with salt and pepper, spoon on some burger sauce, and scatter those thin onions over each one. Here's the fun part: cover each with parchment paper and smash them thin with your spatula and something heavy.
03 -
Once you see those beautiful brown crusty edges forming and the burger's about 60% cooked, scrape and flip them with authority. Crown each burger with 2 slices of American cheese and let it get melty. They're done at 165F degrees.
04 -
Lower the heat and spread burger sauce on four bread slices. Melt some butter on a clean spot of your griddle and place those sauced bread slices down (sauce up). Transfer your cheesy burgers onto the bread, add some pickle chips, and shower with shredded Havarti. Cap with the remaining bread and butter the tops.
05 -
Cook until golden brown on the bottom and the cheese starts melting. Give them a gentle flip and cook the other side until you've got that perfect golden crust and all the cheese is gloriously melted. Let rest for a minute before serving, and don't forget extra sauce for dunking!