Kewpie Sriracha Smash Burger

1. Mix the Kewpie, sriracha and rice vinegar in a small bowl and set aside.
2. Divide the mince into 4 loose balls. Do not compact them.
3. Toast the cut sides of the buns in a dry pan until golden, then spread both halves with the sauce.
4. Heat a heavy frying pan over the highest heat you have with a film of oil. Add a ball of mince and press it flat and thin with a spatula for a full 10 seconds.
5. Season with salt and white pepper and cook for 2 minutes without moving it, until the edges are dark and lacy.
6. Flip, lay a slice of cheese on top and cook for 1 minute more. Repeat with the remaining patties.
7. Build with shredded iceberg on the base, the patty on top, pickles, and the lid. Eat immediately.

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Notes:

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• The pan must be properly hot before the mince touches it — that crust is the entire point
• Press once, hard, in the first ten seconds. Pressing later just squeezes out the juice
• Iceberg under the patty, not over it, so it stays cold and crunchy