For the smashed potatoes
1½ lbs baby potatoes
Olive oil
Salt
For the beef
1 lb ground beef
Salt + pepper
For the sautéed onions
1 yellow onion, thinly sliced
Olive oil
Pinch of salt
Toppings
1-2 tomatoes, chopped
Dill pickles
Pickled red onions
1 avocado, sliced
1 cup shredded cheddar cheese
Burger Sauce
½ cup mayo
1–2 tbsp pickle brine
1–2 tbsp ketchup
Fresh cracked pepper
Instructions
1. Preheat oven to 425°F.
Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15–20 minutes. Drain.
2. Place potatoes on a lined baking sheet and gently smash each one with the bottom of a glass. Drizzle generously with olive oil and sprinkle with salt. Bake for 25–35 minutes, until golden and crispy.
3. While the potatoes bake, heat a drizzle of olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and golden, about 10–15 minutes. Set aside.
4. In a skillet, cook ground beef over medium heat, breaking it apart as it browns. Season generously with salt and pepper.
5. Whisk together mayo, pickle brine, ketchup, and cracked pepper. Adjust to taste — more brine for tang, more ketchup for sweetness.
6. Assemble and serve warm