Shake Shack-style burgers

Ingredients:

• 1/3 cup mayonnaise
• 2 teaspoons ketchup
• 1 tsp. yellow mustard
• 2 cups of pickled cucumbers + 1 teaspoon of brine
• A pinch of sugar
• A pinch of cayenne pepper
• 0.5 kg ground beef (20% fat)
• 2 tbsp (30 g) unsalted butter
• 4 potato hamburger buns
• 1 tbsp. vegetable oil
• 4 slices of cheese
• 8 thin tomato slices
• 4 lettuce leaves

Preparation:

1. Blend in a blender or food processor mayonnaise, ketchup, mustard, pickles with brine, sugar, and cayenne pepper until smooth. Transfer to a small bowl and refrigerate.
2. Form the ground beef into 4 discs, 5 cm wide and 4 cm thick. Place them in the refrigerator for 20-30 minutes.
3. Melt the butter in a large skillet over medium heat. Cut the buns in half horizontally and place them cut-side down in the skillet. Fry until golden brown, about 2 minutes. Transfer to a plate.
4. Wipe out the skillet. Increase the heat to medium-high and coat the skillet with vegetable oil. Working in two batches, place the patties in the skillet, spacing them about 7 cm apart, and press firmly with a large spatula (or two small spatulas) to flatten them. Cook, pressing down on the edges of the patties, for about 20 seconds. Season each patty with salt and black pepper.
5. Continue cooking until the edges are golden and the beef is darkened, another 1 to 1.5 minutes. Flip the patties; season with more salt and black pepper and top each with a slice of cheese. Continue cooking until the cheese melts around the edges and the patty is cooked through, about 1 more minute.
6. Spread mayonnaise sauce on the buns. Serve the patties on buns with tomatoes and lettuce.