Cooking Instructions:

1. Spread thin layer of butter on each bun, cut desired toppings and portion out cheese slices (each finished burger will have two cheese slices).
2. On a hot griddle or flat top, toast both ends of each bun until golden brown.
3. Combine best burger sauce ingredients together into small bowl. Mix well.
4. On serving platter, place down bottom bun, add generous amount of sauce, shreds of lettuce, then slice of tomato. Repeat stack order for remaining burgers.
5. Divide pork into 8 even portions. Loosely roll into balls slightly bigger than golf ball.
6. Increase griddle to high heat. Place pork burger balls onto very hot griddle. Working quickly, place parchment paper over meat and firmly smash straight down into thin patty using a burger smasher or metal spatula.
7. Once patties are smashed, peel back and discard parchment papers then season patties immediately with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
8. Scrape under patty with metal spatula facing down at 45˚ angle to get under caramelized part and flip. Cook another 1-2 minutes or until internal temperature reaches 160F (71C). Top all patties with sliced cheese and cover with second patty. Repeat with remaining burgers.
9. Add double patty with cheese to each pre-assembled burger. Add sauce to each top bun then crown each burger. Serve immediately and enjoy.

Recommended stack order: bottom bun, sauce, lettuce, tomato, patty, cheese, patty, cheese, sauce, top bun.

Tip: The key to a great smashburger is the caramelization or browning of the meat. Make sure the griddle is very hot to get a good sear.

Food Safety: Always wash your hands and utensils after touching raw meat.