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VIBES: El Michels Affair “Glaciers of Ice”  + “Heaven and Hell”


  • 1/2 teaspoon vegetable oil
  • 1 pound ground beef chuck (15-20% fat)
  • Kosher salt and freshly ground black pepper
  • A smear of dijon mustard
  • 4  slices American Cheese
  • 4 Potato or Brioche Rolls
  • 1/2 onion diced
  • Leaf Lettuce, thin sliced tomato and dill pickle slices (for serving)


  • 3 Tbsp Ketchup
  • 3 Tbsp Relish
  • 3 Tbsp Mayonnaise


First – In a shallow pan over medium, sautee the onions with a bit of olive oil, salt and pepper, until lightly browned. Set aside.

Next make the BURGER SAUCE: Mix ketchup, relish and mayo in a bowl. Then prep your toppings: Trim lettuce, slice tomato, pickles. Set aside.

Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties). Season one side of the beef with salt.

Working in batches if needed, place portions on griddle, salted side down and smash flat with a spatula to form 4″-diameter patties (craggy edges are your friend). Cook, undisturbed, until outer edges are brown, about 2 minutes. Brush tops of patties with dijon mustard and cracked pepper, flip patties so mustard side is now cooking, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are done to your liking. Top with the grilled onions. 

Toast your buns, and assemble your burgers!

Adapted from this recipe, and this one.

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