1 1/2 pounds ground beef
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
8 slices American cheese
4 English muffins, split
1/4 cup Dijonnaise
3 tablespoons finely chopped dill pickle, plus 2 teaspoons brine
Small lettuce leaves, sliced tomato and potato chips, for serving
Combine the beef, Old Bay and Worcestershire sauce in a medium bowl and mix with your hands. Form into 8 very thin 41/2-inch-wide patties and season lightly with salt and pepper.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 4 patties and cook until browned, about 2 minutes. Flip, top each patty with a slice of cheese and cook until the cheese starts melting, about 1 minute. Transfer to a large plate and tent with foil; wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and repeat with the remaining patties and cheese.
Meanwhile, toast the English muffins. Combine the Dijonnaise, chopped pickle and brine in a small bowl. Top each English muffin bottom with a lettuce leaf, 2 patties, tomato slices, the Dijonnaise mixture and an English muffin top. Serve with potato chips.
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