Giant double smash cheeseburger with burger sauce

Burger sauce: mix roughly equal parts mustard, ketchup and relish with finely diced red onion, a pinch of salt, black pepper, a dash of smoked paprika and smoked ghost pepper powder (or cayenne).

Slice the large bun into lower, middle and top pieces.

Shape a pound of 90-10 beef into four equal balls by hand and refrigerate until ready to cook.

Heat a cast iron to ripping hot. Season the balls on all sides with seasoning salt.

Smash each ball flat enough to cover the bun; cook 45 to 60 seconds, scrape with an upturned spatula to release and flip.

Add the cheese to one patty and stack the other on top to melt. Toast the buns; repeat with the other two.

Scrape and clean the cast iron while still hot.

Assemble: bottom bun, burger sauce, pickled onions, burger, lettuce; middle bun sauced both sides; pickled onions, the other burger, lettuce, top bun.