Double Smash Burger

To create the custom beef blend, cube the sirloin, chuck, and short rib into roughly 1-inch pieces.

Using a meat grinder attachment on a stand mixer, grind the chilled beef cubes into a large bowl.

Gently form the ground beef into 2-ounce balls. Do not overwork or compact the meat. Set aside.

To make the special sauce, combine mayonnaise, ketchup, yellow mustard, pickle relish, paprika, garlic powder, and onion powder in a small bowl. Mix until fully incorporated.

Preheat a cast-iron griddle or large skillet over high heat.

Place the beef balls onto the hot griddle. Place a small piece of parchment paper on top of each ball and use a sturdy spatula to smash them into thin patties.

Season the patties generously with salt and pepper. Cook for about 90 seconds, or until a deep brown crust forms on the bottom.

Using a sharp, sturdy spatula, scrape under the patties to release the crust and flip them over. Immediately place a slice of American cheese on each patty.

While the cheese melts, brush the cut sides of the potato rolls with melted butter and toast them on the griddle until golden brown.

To assemble, spread a generous amount of the special sauce on the top and bottom buns. Place one cheesy patty on the bottom bun, stack the second patty on top, then add lettuce and tomato slices. Close the burger with the top bun.