Recipe

Make Dijonnaise

1. In small bowl, combine all ingredients. Keep in squeeze bottle in fridge for up to 2 weeks.

Make Burgers

1. Using hands, roll each portion of ground beef into ball (no need to add anything to it at this stage).
2. Get a cast-iron pan screaming hot over high heat. Place 2 ground beef balls into pan with 6″ x 6″ piece of parchment paper on top of each burger ball. Smash down ball with even and continuous pressure (this will require a reasonable amount of force). Once both balls are pressed down to nice large patties, peel off parchment paper.
3. Season top-side of each patty with 1 tsp of salt and 1 tsp of pepper.
4. Once patty is bubbling and top looks partially cooked, use sturdy metal spatula to flip over. Be careful to scrape around patty before you commit and get under it. Flip each burger and immediately place slice of cheese on top of each patty. Cook until cheese has melted. Stack patties (we’re making double beef burgers) and get ready to repeat process. Scrape pan clean with spatula and carefully wipe out with dry kitchen towel. Let pan get back to full heat. Repeat same process for other 2 patties.
5. It’s imperative that you do your best to keep the hinge of the buns intact. The intact hinge will absorb a good portion of the burger juices while you’re eating it and make for a delicious last few bites. Lather insides of each bun with even amounts of butter, then lay butter-side down into pan on medium heat. Toast until golden brown.

Assemble Burgers

1. To assemble, put at least 1 1/2 tsp of Heydays Dijonnaise onto each interior face of bun. In our opinion, order of assembly is critical for best results of flavour and structural integrity of burger. On bottom, place 2 stacked patties. Next, arrange 3 slices of pickle, then 1 slice of tomato, and, finally, 1 piece of beautiful lettuce with frilly side facing toward you.
2. Close lid on burger and marvel at what you’ve done.