Smash burgers with burger sauce

Weigh the beef into two to three ounce portions, three ounces preferred, and roll them into balls about the size of a tennis ball or a little smaller.

Press each ball between two pieces of parchment paper by hand, then hammer it flat and round with the smooth side of a meat mallet, and stack them on a tray.

Keep the smashed patties in the refrigerator until it is time to cook; smashing keeps surface area on the beef for caramelization and they cook in a few minutes.

Mix the mayonnaise, sour cream, ketchup, mustard, black pepper and optional Sriracha for the burger sauce; it keeps in the fridge for days.

Thinly slice the onion and the lettuce, rinsing and draining the lettuce on paper towels, and set out cheese slices, pickles and buns.

Season the top side of each patty with salt and black pepper, and garlic powder if wanted.

Heat an electric grill pan to 400F or a cast iron skillet until very hot; no grease is needed.

Lay the patties on the grill, season the other side with salt and pepper and cook one to two minutes, until juices come up on top; toast the buns alongside.

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

Build the burger on the bottom bun with onion, lettuce, tomato, pickles and burger sauce, the patty on top and more sauce.