- 1 pound ground chuck, 80 percent lean
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 1/2 cup mayonnaise
- 4 cloves roasted garlic, mashed
- 1/4 cup Dijon mustard
- 4 hamburger buns, split
- 8 thin slices Swiss cheese
- 4 thin slices smoked ham
- 2 dill pickles, cut into 1/4-inch-thick slices
- Divide the ground chuck into 4 equal portions. Form each portion of meat into a 3/4-inch burger patty. Using your thumb, make a depression in the center of each patty. Season both sides of each patty with salt and pepper.
- Place a large cast iron skillet on the stovetop. Add the oil. Turn the heat to high, and heat the oil until it shimmers.
- Cook the burgers until they are slightly charred on the bottom, about 3 minutes. Flip and continue to cook until the second side is slightly charred, about 4 additional minutes. Continue to cook to your desired level of doneness.
- In a small bowl, stir together the mayonnaise, roasted garlic and mustard. Season with salt and pepper, to taste.
- Spread both halves of a bun with the mayonnaise-mustard mixture. Place a slice of cheese on the bottom bun half. Add a burger patty. Top the burger with a slice of ham followed by a second slice of the cheese and a few pickle slices. Cap with the top half of the bun.
- Place the assembled burger on a sandwich press. Heat until the cheese has melted, then serve.
If you don’t have a sandwich press, you can heat the burgers in a clean frying pan using a heavy skillet or a brick wrapped in silver foil on top to press down the sandwich.