Yes, this burger has 'alfresco' in the name but you won't find it sitting on a street in Queens, NY.
½ tsp. kosher salt, plus more½ head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns2 Tbsp. vegetable oilPrepare a grill for high heat. Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes.
Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp. salt in a medium bowl; set special sauce aside. Divide beef into eight 3-oz. portions . Place 4 portions between 2 sheets of parchment paper, spacing 6" apart, and, using a meat mallet or skillet, firmly smash to create thin patties, about 5" across. Transfer to a baking sheet. Repeat with remaining portions and fresh parchment paper.
Wrap all the buns together in a large sheet of foil to make a packet . Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.
Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds.
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