Ingredients:

  • 2 lbs ground chuck (80/20 ratio)
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 cup real mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 32 oz frozen tater tots
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup dill pickle slices
  • 2 cups shredded iceberg lettuce
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium high heat, cook the 2 lbs ground chuck and the diced small white onion until the beef is browned and the onions are translucent.
  3. Stir in the 2 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper, cooking for 1 minute until the garlic smells fragrant but isn't burnt.
  4. Pour in 1 tbsp Worcestershire sauce and scrape the bottom of the pan to release those savory bits.
  5. In a small bowl, combine the 1/2 cup mayo, 2 tbsp relish, 1 tbsp yellow mustard, 1 tsp white vinegar, and the onion/garlic powders until the mixture is velvety and smooth.
  6. Remove the beef from the heat and stir in half of the sauce mixture until the meat is evenly coated and glossy.
  7. Spread the beef mixture into the bottom of the baking dish, then top with the 2 cups of shredded cheddar cheese until the meat is completely covered.
  8. Place the 32 oz of tater tots in a single, tight layer over the cheese until no gaps remain.
  9. Place in the oven for 30 minutes until the tots are deep golden and the cheese is bubbling up the sides.
  10. Remove from the oven and immediately top with shredded lettuce, remaining sauce, pickles, and sesame seeds until the dish looks like a giant burger.