Smash burgers with burger sauce

Cut parchment paper into five inch squares to separate the patties.

Weigh the beef into 2 to 3 ounce portions (3 preferred) and roll into balls.

Set each ball between two pieces of parchment, press down by hand, then flatten with the smooth side of a meat mallet until thin and round; stack on a tray and refrigerate until cooking.

Burger sauce: mix half a cup of mayonnaise, a quarter cup of sour cream, two tablespoons of ketchup, a tablespoon of mustard and black pepper; keeps a day refrigerated.

Thinly slice an onion and lettuce; rinse, drain and dry the lettuce on paper towels; ready cheese slices, pickles and buns.

Season the top side of each patty with salt and black pepper.

Heat an electric grill pan to 400F, ungreased; lay the patties seasoned side down and season the other side.

Cook about one to two minutes, until juices show on top; toast the buns.

Flip and cook 30 to 40 seconds, a minute at most; put a slice of cheese on one patty.

Assemble: bottom bun, onion, lettuce, burger sauce, pickles, the patties, more sauce, top bun.

variation: the traditional way -- smash the balls directly in the hot pan with the mallet, season, cook a minute or two, flip for a few seconds and add the cheese just before serving.