Beef

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The flavors come together well, but a couple of things people repeatedly ran into are worth a heads-up. The beans: people who mixed beans into the chili generally regretted it, if you want beans, most cooks kept them on the side rather than folding them into the pot. A helpful tweak many tried was saving the liquid that cooks out of the meat and stirring some back in later to keep the sauce richer. If you want a small extra lift, a number of cooks also deglazed the pan with a splash of white wine after browning the meat (optional).

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Main

• 3 1/2 lb (1588g) ground beef
• 1/2 onion
• 1 bell pepper
• 3 clove garlic
• 3 Roma tomatoes
• 1/4 cup tomato paste
• 4 tbsp chili powder, 3 tbsp Fiesta, 1 tbsp Gephard
• 2 tsp smoked paprika
• 1/2 tsp oregano
• 2 tsp cumin
• 1 tsp cayenne pepper
• 1 tbsp OG seasoning, salt, pepper, garlic blend
• 1 tbsp WOW seasoning
• 2 tsp Better Than Bouillon (or beef broth, beef stock, chicken broth, chicken stock)
• Water
• Oil (or lard, beef fat)
• 2 tbsp masa harina (or all-purpose flour)

Mirepoix

• 1/2 onion, chopped
• 1/4 cup carrots, chopped
• 1/4 cup celery, chopped

Condiments / Garnishes (optional)

• Onions, cooked until translucent
• Cheese
• Salsa verde
• Chile piquin, ground
• Habanero powder
• Beans

book_ribbon Instructions

1. Heat a pan over the highest burner setting and brown the ground beef in batches, searing quickly to develop fond; start browning each batch for about four minutes until you see browning but do not cook through.
2. After each batch, drain excess water if necessary, then deglaze the pan with a little water to lift the fond and add the deglazed browned meat and fond to a large pot.
3. Continue browning remaining beef in batches and add all browned meat and any fond to the large pot.
4. Add enough water to the pot to cover the meat, bring to a boil, then reduce to a simmer; simmer for about two and a half to three hours.
5. While the pot is coming to a simmer, in the pot or a pan add the onion and bell pepper and stir-fry until the onion is a little translucent and soft; reserve any additional raw onions if desired for topping.
6. Add the garlic once the onion and pepper are soft and translucent, cook the garlic just until lightly toasty, then add the tomatoes and tomato paste (three tablespoons of tomato paste was stated; a 1/4 cup amount was also mentioned).
7. Mix the chili powders and spices in a bowl: the transcript specifies two tablespoons Fiesta light chili powder and one tablespoon Gephard chili powder in the initial mix (the ingredient list also stated a total of four tablespoons chili powder and later one additional tablespoon was added); add two teaspoons smoked paprika (an additional half tablespoon smoked paprika was added later), one teaspoon cayenne, two teaspoons cumin, and half teaspoon oregano into the bowl with OG and WOW seasonings.
8. Add the spice mixture to the simmering pot, stir to incorporate, cover, and let the spices cook into the dish.
9. Add two teaspoons Better Than Bouillon (beef base) to the pot (you may substitute beef broth, beef stock, chicken broth, or chicken stock if desired).
10. Prepare the mirepoix by sweating the chopped onion, chopped carrots, and chopped celery slowly in a pan with a little bit of oil until softened and lightly browned, then add the cooked mirepoix to the chili pot and stir.
11. Check the chili during the long simmer; at roughly the one-hour mark the cook tasted and added one additional tablespoon of chili powder and about a half tablespoon of smoked paprika, then continued simmering.
12. When the chili has cooked about three hours total and is nearly finished, add masa harina to thicken: the recipe mentions 1 tablespoon added at the end (a 2 tablespoon amount was listed earlier as an option to thicken).
13. After adding masa harina, continue cooking for about another 10 minutes.
14. Turn off heat and let the pot settle/cool slightly so excess oil rises to the top; skim and discard excess surface oil if desired.
15. Serve the chili and offer optional condiments/toppings such as cooked translucent onions, cheese, salsa verde, chile piquin, habanero powder, and beans on the side or on top.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Burgers

• 1 1/2 lb (680g) ground beef, divided into 8 portions, loosely rolled into balls
• 2 tbsp butter, melted
• Salt, to taste
• Black pepper
• Garlic powder
• 4 slice medium cheddar cheese, thick-sliced

Burger Sauce

• 1/3 cup mayonnaise
• 1 tsp yellow mustard

Toppings

• 4 brioche buns, toasted, buttered on cut side
• 2 cup iceberg lettuce, shredded
• 1 tomato, large, sliced
• 1/2 red onion, thinly sliced into rings
• 2 dill pickles, sliced

book_ribbon Instructions

1. Divide 1.5 pounds of 80/20 ground beef into eight equal portions (about 3 ounces each) and loosely roll each portion into a ball.
2. Cover the meatballs with plastic wrap and refrigerate until the meat is cold.
3. Make the burger sauce by stirring together 1/3 cup mayonnaise and 1 teaspoon yellow mustard; set aside.
4. Thinly slice 1/2 red onion into rings, thinly slice 1 large tomato, shred and crisp 2 cups iceberg lettuce (remove outer soft leaves), and transfer the pickles to a bowl; arrange toppings and 4 thick slices of medium cheddar cheese on a serving platter.
5. Preheat the cooktop to medium. Butter the cut sides of the buns with softened or melted butter (about 2 tablespoons total) and toast cut-side down on the preheated griddle or skillet for 1 to 2 minutes, until lightly golden underneath; transfer toasted buns to a wire rack.
6. Crank the griddle to medium-high heat.
7. Place the chilled meatballs on the preheated griddle, top each with a piece of parchment paper, and smash each ball as thin as you can using a spatula and a meat mallet or a burger press so the patty makes maximum contact with the cooktop.
8. Cook the smashed patties about 2 minutes on the first side; during this time season with salt, black pepper, and garlic powder (optional) and add a dab of the prepared sauce to the patty. Flip when juices collect on the surface, scraping firmly under each patty to preserve the browning.
9. After flipping, cover one patty with a thick slice of cheddar, top it with a second cooked patty to make a double-stack, and cook about 1 minute on the second side, then remove from the griddle.
10. Assemble each burger: spread a generous amount of burger sauce on the bottom toasted bun, add three pickle slices, shredded lettuce, two slices of tomato, a little red onion, then the double-stacked patty with cheese; top with the toasted top bun.
11. If desired, wrap burgers restaurant-style by folding a square of parchment paper in half into a triangle, placing it halfway over the burger, tucking under two corners, and bringing the bottom corner up and over to enclose the burger.

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This one comes together quickly and people who made it loved the flavor, but a few practical things kept coming up. What trips people up is touching raw meat and then other items, people who kept a separate plate and utensils for raw and cooked meat avoided cross-contamination. Also, people who added pickles usually regretted it; instead, many mixed their own burger sauce from mayo, tomato sauce, mustard, and a splash of pickle juice and skipped dressing. Finally, if you want a heartier bite, people who went with two patties liked the result.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

crowdsource Community Insights

People who made this found a few small choices make a big difference. Sautéing the onion in olive oil before you add the garlic and meat was a common step people liked, it just works better than throwing everything in at once. The sugar call is optional: many people cut the recipe’s sugar in half, and some skipped it altogether when they used fresh tomatoes. And if you want it cheesier, some people sprinkled grated Parmesan between the layers while building the dish. Those three tweaks are all simple and easy to try tonight.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3/4 lb (340g) Italian sausage, casing removed
• 3/4 lb (340g) ground beef
• 7 clove garlic
• 1 onion, diced
• 6 oz (170g) tomato paste
• 28 oz (794g) crushed tomatoes
• 1 tbsp granulated sugar
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• 15 oz (425g) tomato sauce
• 1 1/2 tsp salt
• 3/4 tsp cracked black pepper
• 1/2 tsp red pepper flakes
• 12 sheet dried lasagna noodles (or fresh lasagna sheets, homemade fresh pasta)
• 15 oz (425g) ricotta
• 1 large egg
• 1 tbsp parsley, freshly chopped
• 16 oz (454g) fresh mozzarella, sliced
• 1/4 cup Parmesan, freshly grated
• Olive oil (or cooking spray)
• Lemon zest, zested
• Mushrooms

book_ribbon Instructions

1. Preheat the oven to 375u00b0F.
2. Place a large Dutch oven over medium-high heat and warm it.
3. Remove the casing from the Italian sausage.
4. Add the Italian sausage and ground beef to the Dutch oven, break the meat up with the back of a wooden spoon, and brown, stirring occasionally, for 6 to 8 minutes.
5. Add the diced onion and garlic and cook, stirring frequently, for about 5 minutes until the onion is softened and translucent.
6. Add 6 ounces tomato paste and cook for about 1 minute, stirring so the paste coats the meat.
7. Add crushed tomatoes (28 ounce / 1 pound), 1 tablespoon granulated sugar, 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 15 ounces tomato sauce, and 1 and 1/2 teaspoons salt; stir to combine.
8. Add 3/4 teaspoon cracked black pepper and, if desired, 1/2 teaspoon red pepper flakes for heat.
9. Bring the sauce to a simmer, reduce heat to medium-low, and simmer for about 25 minutes until thickened.
10. While the sauce simmers, bring a large pot of water to a boil, salt liberally, and cook the dried lasagna noodles until very al dente (a couple minutes if using fresh-style sheets); drain and rinse with cold water to stop cooking.
11. In a large bowl, combine 15 ounces ricotta, 1 large egg, 1 tablespoon freshly chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper; stir to combine. Optionally add lemon zest to the cheese mixture.
12. If desired, lightly grease a 9 by 13-inch casserole dish with olive oil or cooking spray.
13. Spread 2 cups of the meat sauce in an even layer on the bottom of the prepared dish.
14. Lay lasagna noodles over the sauce to cover the bottom as needed.
15. Spread half of the ricotta cheese mixture (about 1 cup) over the pasta.
16. Spread 2 more cups of meat sauce evenly over the cheese layer.
17. Add another layer of pasta sheets.
18. Spread the remaining ricotta mixture over that pasta layer.
19. Add the remaining meat sauce in an even layer over the pasta.
20. Top the assembled lasagna with the sliced fresh mozzarella to cover, then sprinkle 1/4 cup freshly grated Parmesan over the top.
21. Cover the dish with foil and bake at 375u00b0F for 30 minutes.
22. Remove the foil and bake an additional 15 minutes, until golden and bubbly.
23. Optionally broil for 2 to 3 minutes to add more color to the top.
24. Remove from the oven and let rest for 15 minutes before slicing and serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

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A few practical things people who made this learned: if your pasta sheets end up undercooked or hard in the middle, dip each sheet in hot water for a few seconds before assembling, the ones who did that found the layers softened and cooked through. Letting the lasagna rest after it comes out of the oven was a common tweak people used, so plan a little patience before slicing. And if you like a deeper sauce, some cooks stirred a splash of red wine into the ragu as a straightforward option.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Ragu

• 1 tbsp olive oil
• 1 onion, diced
• 2 clove garlic, minced
• 1 carrot, finely diced
• 3 mushrooms, finely diced
• 450g minced beef
• 3 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 beef stock cube, crumbled
• 2 400 gram tin chopped tomatoes
• 1/2 tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper

Béchamel (white sauce)

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• Milk
• 1 packed cup cheddar cheese, grated
• Salt, a pinch
• Black pepper, a pinch

Assembly & Topping

• 4 lasagne sheets
• 1 3/4 cup mixed mozzarella and cheddar cheese
• Parsley

book_ribbon Instructions

Ragu

1. Add 1 tablespoon olive oil to a frying pan and heat over medium-high heat.
2. Add 1 diced onion and cook for 5 minutes, stirring often, until the onion starts to soften.
3. Add 2 cloves minced garlic and cook for 1 minute.
4. Add 1 finely diced carrot and 3 finely diced mushrooms and cook for 2 to 3 minutes.
5. Add 450 grams (1 pound) minced beef and cook for 5 to 6 minutes until browned all over, breaking up any large chunks as you go.
6. Add 3 tablespoons tomato purée, 1 teaspoon dried oregano, and 0.5 teaspoon dried thyme.
7. Add 1 tablespoon Worcestershire sauce and 1 crumbled beef stock cube.
8. Add two 400 gram (14 ounce) tins of chopped tomatoes, 0.5 tablespoon brown sugar, and 0.5 teaspoon each of salt and black pepper; stir, bring to the boil, then turn down the heat and simmer for 15 to 20 minutes.

Béchamel (white sauce)

1. Preheat the oven to 200 C (400 F).
2. Add 4 tablespoons unsalted butter to a medium saucepan and melt over medium heat until the butter is melted and bubbling slightly.
3. Add 4 tablespoons all-purpose flour and whisk into the butter; keep stirring the roux over medium heat for about 1 minute to cook the flour through.
4. Add a good splash of milk, turn up the heat, and stir with the whisk to incorporate.
5. Keep adding milk a splash at a time, stirring with the whisk, until all the milk is used and the sauce has thickened (a few lumps may disappear as it thickens).
6. Once thickened, add 100 grams (or a packed cup) grated cheddar cheese and a pinch of salt and black pepper; stir together and turn off the heat.

Assemble and Bake

1. Spoon a couple of spoonfuls of the meat sauce into the base of a lasagne dish to stop the pasta from sticking.
2. Cover the sauce with 4 lasagne sheets, breaking the sheets if necessary to fit the shape of the pan but avoiding overlap.
3. Top the pasta with one third of the white sauce, then one third of the meat sauce.
4. Repeat the layers twice more so the order is: pasta, white sauce, meat sauce, pasta, white sauce, meat sauce.
5. Finish by sprinkling 175 grams (1 3/4 cups) of mixed mozzarella and cheddar cheese over the top.
6. Place the lasagne in the oven and bake for 25 to 30 minutes, until the cheese is golden and the lasagne is bubbling slightly at the edges.
7. Sprinkle with a little parsley and serve.

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This lasagna turns out well overall, but people who made this found two small things really helped. First, don’t treat the ricotta like neutral filler: season it, salt, pepper, a pinch of nutmeg, and many mixed in grated Parmesan or Romano and an egg to tighten the filling and boost flavor. Second, when assembling, a lot of cooks spread the cheese mixture on a noodle before spooning on the meat; it keeps slices neater and makes serving easier (some even alternated noodle directions for sturdier pieces). If you want extra creaminess, some stirred a little sour cream into the ricotta.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 lb (907g) meat
• Ground beef, 80/20
• Italian sausage, sweet (or ground beef, ground turkey, chicken, omit pork)
• Lasagna noodles
• 1 onion, diced
• Garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Italian herb paste
• Red pepper flakes
• 1/2 cup red wine, dry (or Cabernet Sauvignon, Merlot, Pinot Noir)
• 28 oz (794g) crushed tomatoes
• 28 oz (794g) tomato sauce
• Sugar, a pinch
• Ricotta
• Boursin cheese
• Parmesan, grated
• 2 tbsp sour cream
• 1 egg, beaten
• Mozzarella, shredded
• Fresh mozzarella, torn into pieces
• Fresh basil
• Fresh parsley, chopped
• 1/2-1 tsp beef bouillon powder
• All-purpose seasoning, to taste (or salt and pepper)
• Salt, to taste
• Black pepper
• Onion powder
• Garlic powder
• Bay leaf, fresh

book_ribbon Instructions

1. Preheat the oven to 350u00b0F.
2. Brown the meat: heat a Dutch oven or skillet, add the ground beef and Italian sausage, smash down to increase contact with the pan, and brown, breaking it up with a spatula as it develops color.
3. Season the meat while browning with all-purpose seasoning (or salt and pepper), beef bouillon powder (about 1/2 teaspoon up to 1 teaspoon depending on taste), garlic powder, onion powder, and black pepper; continue breaking up the meat and brown until you get good color and crust.
4. Add the diced onion and a few cloves of minced garlic to the browned meat and let them sweat down.
5. Stir in the tomato paste (a couple tablespoons) and the Italian herb paste (a couple tablespoons) until combined.
6. Add red pepper flakes if using, then deglaze the pan with about 1/2 cup dry red wine, increase heat to high, and cook until most of the alcohol has burned off and the wine has reduced.
7. Add the crushed tomatoes (28 ounces) and the tomato sauce (28 ounces), stir to combine, add a pinch of sugar, and simmer for about 30 minutes to let the flavors marry; taste and adjust seasoning as needed.
8. Make the cheese mixture: combine ricotta, Boursin (garlic and herb) cheese, grated Parmesan, fresh basil, all-purpose seasoning, red pepper flakes, and a couple tablespoons of sour cream; taste and adjust seasoning (add salt, red pepper flakes, or garlic powder if desired), then stir in one beaten egg and mix until evenly incorporated. Set aside.
9. Assemble the lasagna in a casserole dish: spread a thin layer of meat sauce on the bottom to prevent sticking, lay down the first layer of lasagna noodles, and spread a thin layer of the ricotta/Boursin cheese mixture over the noodles using a rubber spatula.
10. Using a slotted spoon, add the meat sauce (so you get less liquid and more meat) over the cheese layer and smooth it out.
11. Sprinkle a light coating of shredded mozzarella, scatter pieces of fresh mozzarella, and add grated Parmesan. Scatter a little fresh basil and parsley over the cheese.
12. Repeat layers: noodles, more cheese mixture, a bit of shredded and fresh mozzarella and Parmesan, filling gaps as needed, then finish with a top layer of meat sauce, more grated Parmesan, and a final layer of mozzarella.
13. Bake at 350u00b0F for about 45 minutes to maybe 1 hour, until the top is nicely browned and bubbly.
14. Remove from the oven and let rest for a few minutes, then sprinkle with fresh chopped parsley and serve.

crowdsource Community Insights

This one really lives or dies on the smash step and the patty thickness. Most people who've made this found that laying a square of parchment under the meat before you smash keeps the burger from sticking and gives a cleaner, more even press. What trips people up is overthick patties and pressing during cooking, thinner patties turn out better, and pushing down on a burger while it cooks just squeezes out the juices and leaves it drier, so shape them thinner from the start. If you want, some cooks add thin-sliced onions on with the patties as they cook for a quick browned-onion boost.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Burgers

• 1 1/2 lb (680g) ground beef, 80/20 mix
• Salt, to taste
• Black pepper

Toppings & Cheese

• Red onion, very thinly sliced
• Tomato, thinly sliced
• 1 slice cheddar cheese, thinly sliced (or American cheese, any of your favorite cheeses)
• Iceberg lettuce
• Pickles

Sauce

• 1/4 cup mayonnaise
• 1 tbsp ketchup
• 1 tsp mustard
• 1 tsp relish

Buns & Finishing

• Brioche buns
• Butter, melted

book_ribbon Instructions

1. Divide the ground beef into eight equal portions and roll each portion into a ball with clean hands.
2. Place the balls on a plate or small baking sheet, cover, and chill for 20 minutes or up to 6 hours.
3. While the patties chill, prepare toppings: very thinly slice red onion, thinly slice tomato, prepare thinly sliced cheddar, and get iceberg lettuce and pickles ready.
4. Make the burger sauce in a small bowl by mixing 1/4 cup mayonnaise, about 1 tablespoon ketchup, 1 teaspoon mustard, and 1 teaspoon to 1 tablespoon relish; stir to combine. This amount makes enough sauce for about four burgers.
5. Preheat a cast iron skillet or griddle over medium-high heat.
6. If toasting buns, cut the brioche buns, brush the cut sides with melted butter, and toast face-down in the hot pan for about 1 minute; transfer toasted buns to a baking sheet.
7. Work 2–4 patties at a time depending on pan size. Place a beef ball on the hot pan, smash it flat immediately with a spatula (use a can or other heavy object if needed), then season the top with salt and pepper.
8. Cook the smashed patty for 1 to 2 minutes, then flip it, season the cooked side with salt and pepper, and cook for another 1 to 2 minutes until cooked through.
9. If adding cheese, place one slice for a double-decker or two slices (if using single slices) on the patty after flipping so it melts while the second side cooks.
10. Repeat the smashing, seasoning, and cooking process with the remaining patties.
11. Spread about a tablespoon of sauce on each toasted bun bottom.
12. Assemble burgers by placing the cooked patties on the sauced buns and piling on toppings: thinly sliced onion, thinly sliced tomato (seasoned with salt and pepper), pickles if using, and shredded or torn lettuce.
13. Give the assembled burger one last press and serve.

crowdsource Community Insights

This one gets high marks for how it looks and for repeat cooks, but what trips people up is raw-meat cross-contamination. People who made this often ended up putting buns or finished patties on surfaces where raw meat had been, or using the same board and gloves, and that led to extra rinsing and worry, change or wash gloves after touching raw meat, and keep a separate board or a clean patch of counter for buns and plated food. Also, a lot of cooks grill the onions first for better flavor, and if you want a small tweak, some people add a splash of Worcestershire to the patty mix.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3 oz (85g) ground beef
• Brioche buns
• Mayonnaise (or butter)
• Kosher salt, coarsely ground
• 2 tsp garlic powder
• 2 tsp onion powder
• Cayenne pepper
• Oregano
• Paprika
• 1 tsp black pepper, freshly ground
• Burger seasoning, to taste
• Barbecue seasoning, to taste
• Ketchup
• Dijon mustard
• Cheese
• Pickles
• Bacon

book_ribbon Instructions

1. Divide the ground beef into 3-ounce or 4-ounce balls (the presenter uses 4-ounce balls for a thicker patty).
2. Spread mayonnaise on the cut sides of the brioche buns and toast them in a skillet until golden and soft.
3. Mix the burger seasoning: combine garlic powder (2 teaspoons), onion powder (2 teaspoons), cayenne pepper (a little, optional), oregano, paprika, a couple pinches of kosher salt, and black pepper (about 1 teaspoon).
4. Heat a heavy skillet or griddle until very hot.
5. Place the beef balls on the hot surface and let them sear untouched for about 10 to 15 seconds.
6. Lay a piece of parchment paper over a ball, place a press (or similar heavy object) on top, and press down to smash the ball into a thin patty; avoid pressing so hard that all the juices are forced out. Remove the press and parchment.
7. Immediately season the smashed patties with the homemade seasoning or with prepared burger seasoning (use barbecue seasoning alongside burger seasoning if desired).
8. Cook until you see the top start to rise and cook toward the other side and bubbles form; slide a sturdy spatula underneath to break the seal and flip the patty, revealing a well-formed crust.
9. After flipping, add cheese to each patty and let it melt while the second side finishes cooking.
10. Mix the burger sauce by combining mayonnaise, ketchup, and Dijon mustard.
11. Assemble the burgers: spread sauce on the toasted buns, place one or two smashed patties on the bottom bun, add pickles and cooked bacon if using, then top with the bun.

crowdsource Community Insights

People who made this found a few small moves made the night much easier. The biggest slip-up was handling raw beef, then touching other food (some even did it with the same gloves), that led to problems, so people recommend washing hands often and not touching ready-to-eat items with the gloves you used on raw meat. Also, toasting the buns mattered more than you’d think: people who toasted theirs were happier with the texture and how the finished burgers looked. And if you want sweeter, softer onions, the ones who pre-cooked them until they caramelized preferred that over just quickly cooking them.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 onion, paper thin slices
• Kosher salt, to taste
• 3 oz (85g) ground brisket, formed into balls
• Potato roll
• Dijon mustard
• Spicy dill pickles
• 1 slice American cheese
• Tri-tip steak seasoning, to taste

book_ribbon Instructions

1. Thinly slice the onions as paper thin as possible (use a deli slicer or a very sharp knife).
2. Place the sliced onions in a bowl, sprinkle with a little kosher salt, massage to draw out moisture, and let sit for about 15 minutes.
3. After 15 minutes, ring out or squeeze some of the accumulated liquid from the onions and set the onions aside.
4. Preheat the pellet grill with the griddle to 500°F and configure for direct grilling (no diffuser plate; baffle pushed in).
5. Form the ground brisket into 3 ounce balls without flattening them (you will smash them on the griddle).
6. Arrange potato rolls, Dijon mustard, spicy dill pickles, and American cheese slices so they are ready for assembly; spread a little Dijon mustard on each bottom roll and do not toast the buns.
7. Place up to four 3 ounce balls on the hot griddle, sprinkle each with tri-tip steak seasoning, pile a generous amount of the salted, squeezed onions on top of each ball, and smash them into wide, very thin patties with crispy edges.
8. Cook the smashed patties until the bottom is well seared, then flip to cook the onion side briefly; when flipped, season a little more if desired.
9. Place a slice of American cheese on the patties, put the top bun over the cheese and the bottom bun above it to use steam to melt the cheese, then close the grill lid for about 30 seconds to help the cheese melt and warm the buns.
10. Assemble each double burger: put the mustard-spread bottom roll down, add one cheese-topped patty, place pickles between the patties, add the second cheese-topped patty on top of the pickles, then finish with the top roll.