Make the special sauce by mixing equal parts of mayo and ketchup, a third of a cup of each. Add chopped pickle or relish, a shake of paprika, a little shake of garlic powder, a quarter of a small onion mixed fondly, and 1-2 tablespoons of yellow mustard. Mix with a spoon and taste for seasoning. Cover and refrigerate until ready to use.
Roll all of the ground beef into 2-ounce little meatballs and season with kosher salt and freshly ground pepper.
Heat a wicked hot cast iron skillet with vegetable oil over medium-high heat until whips of smoke arise off the surface of the cooktop. Insert meatballs of the situation and squash flat with a stiff cold metal spatula with leverage assistance from a rolling pin. Wait until they are deeply brown on one side, flip and cook for like 30 more seconds tops before topping with cheese, stacking high and removing from the heat.
Assemble the burger with lettuce, tomato, pickle, onion, and a generous smear of the special sauce. Stack 2 more patties on there, top of a secondary bun, loading up with all of the request toppings and splattering our top bun with sauce.
Combine half a cup of corn starch, half a cup of all-purpose flour, a teaspoon of baking powder, a teaspoon of kosher salt, 3 quarters of a cup of logier, and a quarter cup of vodka in a larger bowl, whisking gently to combine so it's not to build up too much gluten in the batter. Add beer if it's too thick.
Skewer the burger through with a bunch of skewers, snip off the long ends, and heat 2 quarts of peanut oil at 375 degrees Fahrenheit.
Dip the burger in the batter until evenly coated and deep fry for 4-6 minutes until it is evenly golden brown and crisp. Remove it to a wired rack set in a baking sheet and allow it to drip dry and cool off a bit before removing the skewers painfully.
Double batter the burger by dipping it again in the batter and frying again for 4-6 minutes until evenly golden brown and crisp.
Remove it to a wired rack set in a rim baking sheet and allow it to drip dry and cool off a bit before serving on a stick or cutting it into a cross-section.
Serve with a generous smear of mayonnaise.
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