Peel back top sheet and use your fingertips to press a shallow, 2"-wide depression into the center of each patty. The meat will contract and push up in the center as the patties cook; making this little divot helps to keep the burgers flat. Season meat generously with salt. Drizzle patties with 1 Tbsp. Gently flip patties on parchment and season the other side with salt. Drizzle with remaining 1 Tbsp. Using the back of a spoon, spread 2 Tbsp.
Totally Burgers Cookbook by Helene Siegel and Karen Gillingham | Penguin Random House Canada
Heat a large skillet over medium-low and cook half of buns, mayonnaise side down, until golden and crisp around the edges, 2—3 minutes. Transfer to a plate and cook remaining buns; set them aside and increase heat to medium-high.
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Peel 2 patties off of parchment paper and press down gently into skillet, spacing evenly apart. Cook, without any touching or fussing, until edges are browned and you can see juices pooling in the center of patties, about 5 minutes. Slide a thin metal spatula, preferably a flexible one like a fish spatula, underneath patties and flip them over. Place a slice of cheese over each patty, reduce heat to medium-low, and cover skillet.
Cook until cheese is melted, about 1 minute. Transfer patties to a plate. Let rest about 5 minutes. Meanwhile, wipe out skillet with paper towel and repeat cooking process with remaining patties. While burgers are resting, make your secret sauce. Start to build your burger.
Stack 2—3 pieces of lettuce on bottom halves of buns. Place several slices of onion on top of lettuce.
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