Wagyu beef tallow (or cooking oil), for griddle top
BBQ rub or seasoning
8 slices of cheddar cheese
Iceberg lettuce, shredded
BBQ sauce
1 onion, sliced
Directions
Preheat the Blackstone griddle to high heat.
Spread mayo on the inside of the tops and bottoms of the buns.
Cut the brisket into small pieces. Mix the brisket with the ground bison and form the mixture into eight 3-ounce loosely-packed meatballs.
Spoon 1 tablespoon of beef tallow (or drizzle oil) on the griddle and spread it across the surface. Place the meatballs on the griddle. Press them down with a Blackstone burger press or a spatula using parchment paper. Season with BBQ rub or seasoning. Flip when the first side is seared and season the other side.
Add a slice of cheese to the top of each patty. Move the patties to one side of the griddle.
Place the buns, mayo-side down, on the griddle. Turn the heat down on this side of the griddle if needed.
Stack one patty on top of another, making 4 double burgers.
Spread more mayo on the bottoms of the buns and add shredded lettuce. Place a double burger on each bottom bun, drizzle with BBQ sauce, and add onion slices.
