How to Make Hot Sauce Smashed Burgers

For the Sauce: In a small bowl, whisk together ketchup, vinegar, mayonnaise, and the two hot pepper sauces until well combined. Vicky Wasik For the Burgers: In a small bowl, stir together hot sauce, fish sauce, and black pepper. In a large mixing bowl, combine beef with hot sauce mixture and gently fold until just incorporated, being careful not to over-mix the meat any more than necessary (it's okay if it's not fully mixed in). Divide beef into eight 2-ounce (55g) balls. Vicky Wasik Prepare burger buns by arranging toppings on bottom halves of buns; spread sauce on top halves of buns. Have them nearby and ready for when the patties are cooked. Vicky Wasik Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place 2 balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure; smashed patties should be slightly wider than burger bun. Allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits. Vicky Wasik Flip patties and immediately place 1 slice of cheese over 1 patty, then stack the second patty directly on top. Immediately remove patties from pan and transfer to waiting burger bun. Scrape skillet well with thin metal spatula, wipe it clean, then repeat with remaining balls of beef and slices of cheese. Serve. Vicky Wasik