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1
For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer.
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2
Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid.
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3
Let sit for at least 10 minutes.
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4
Chop 2 tablespoons for the dressing, and reserve the rest for serving.
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5
For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt.
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6
Puree, taste and adjust seasonings if necessary.
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7
For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
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8
Combine the chuck and brisket and form into 4 balls with your hands.
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9
Add the canola oil to the heated griddle.
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10
Place the burger balls on the griddle and sear for 1 to 2 minutes per side.
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11
Then, using a spatula, press the balls down, flattening them down as you spread them out.
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12
You want a thin, crusty burger and that's all about creating surface area, so press away.
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13
Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
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14
Butter and toast, or griddle, the sesame seed buns.
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15
Once toasted, add 1 to 2 slices cheese to each bottom bun.
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16
Place the burger on the bottom bun with the cheese.
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17
Top the burger with some tomato slices, quick pickles and iceberg lettuce.
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18
Spread some of the 18000 island dressing on the top bun and top the burger.
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19
Appreciate the old school classic.
