Lower calorie smash burger

Variation, the restaurant-style baseline: five ounces of 80/20 ground beef in two balls, seasoned with salt and pepper, buns mopped in melted butter on the griddle, half a tablespoon of mayo on each bun.

Slice the red onion and romaine finely and gather the pickle slices and cheese before cooking.

Mix the Dijon mustard, ketchup and finely chopped peperoncini for the sauce.

Spread seven grams of mayo over the top and bottom pieces of the brioche bun.

Set a cast iron pan or griddle over medium high heat; divide five ounces of beef into two two-and-a-half ounce balls.

Season the outside of the balls with salt and fresh ground pepper and roll them so the seasoning coats all over.

Toast the prepared buns on the upper part of the hot griddle.

Lay the balls on the griddle, cover with parchment paper and smash immediately until a little thinner than half an inch.

Cook about 60 seconds to develop the crust, then flip the spatula upside down, scrape the burger from the pan and flip it.

Place a slice of American cheese on the second burger and stack the first on top to trap the cheese; turn off the heat.

Spread half a tablespoon of the sauce on the bottom bun and the other half on the top, layer lettuce, red onion and pickles, then the patties and the top bun.