The 2 Dollar Gourmet Burger | But Cheaper

Burger Buns:

1. Warm the milk to 95°F (35°C). Whisk in the instant yeast until dissolved and set aside. . Store in a warm area and let sit for 8 minutes.
2. In the bowl of a stand mixer, whisk together the flour, salt and sugar. Secure the bowl and dough hook to the mixer. 
3. With the speed on low, add the vegetable oil, yeast mixture, 1 egg and yolk. Mix to form a dough. Increase the speed to medium-low and knead for 5-8 minutes, or until the dough is smooth and elastic. 
4. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball. Place the dough in a greased bowl, cover with plastic wrap and place in a warm area to proof and double in size, about 1 - 1.5 hours. Punch the dough down and place on a lightly floured work surface. Using a bench scraper, divide dough into 8 even pieces (weigh the dough and divide by 8.). 
5. To shape the individual buns, place one dough piece in the center of your board. Gently stretch and fold the edges of the dough towards the center. Flip the dough so it is seam side down. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball. 
6. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly grease the parchment. Place the buns on the prepared baking sheet. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun. Invert a similar-sized baking sheet over the buns, to cover, and to prevent drying out. Let rise at room temperature for 30 minutes.
7. Whisk together the remaining egg and a splash of milk. Gently brush the tops of the buns with the egg wash. Bake for 15-18 minutes or until deeply golden brown. Remove the buns to a cooling rack and immediately brush generously with melted butter. Let cool completely before serving. 

‍Sauce:

1. Heat a large skillet over medium-high. Add enough oil to coat the bottom of the pan.
2. Add the onions, stir, and sear until they start to brown. Toss again, and continue to sear until translucent and lightly charred, about 5 minutes total. Season with salt, to taste. Remove from the heat and set aside to cool completely.
3. In a medium bowl, whisk together the mayo, mustard, ketchup and dill pickle. Season with salt and pepper, to taste. Add the cooled onions and stir to combine. 
4. Set aside if using immediately or store in an airtight container in the refrigerator until ready to use. 

‍The Burger:

1. Divide and roll the ground beef into 4 (6oz/170g) balls if making single-patty burgers or 8 (3oz/85g) balls if making double-patty burgers. Place on a baking sheet to hold. 
2. Heat a large stainless steel skillet over medium-high. Spray with vegetable oil cooking to coat and then carefully place a ball of beef into the hot pan. Using the flat side of a spatula, forcefully press down to flatten into a ½” (12mm)-thick smashburger. Season with salt and pepper. 
3. Sear for 2 minutes then flip to sear on the other side for 1-2 minutes.
4. Lay a slice of cheddar cheese on top and using a brulee or blow torch, heat the cheese to melt.
5. Repeat with another burger patty, topping with American cheese (instead of cheddar) and melting similarly with a torch.

‍Assembly:

1. Spread the sauce on both halves of the toasted bun. 
2. On the bottom bun, place one cheddar cheeseburger patty. Then top with an American cheeseburger patty.
3. Spoon a generous dollop of burger sauce on top.
4. Crown with the top bun.