2 pounds 80/20 ground beef, loosely packed into 4-ounce balls
8 slices deluxe American cheese
1 sweet onion, shaved thin
4 Martin’s potato buns
Salt and pepper
Nathan’s jumbo hot dogs, scored
Martin’s hot dog buns
Blackstone SPG seasoning
4 ears of corn, cut in half
Olive oil or melted butter
Salt and pepper
Frozen fries of choice
Directions
Begin by preheating your airfryer to medium heat. While it’s heating, place the corn in a large mixing bowl and lightly coat with olive oil or melted butter. Season the corn with salt and pepper to taste. Place the corn in one drawer of the airfryer and the frozen fries in the other. Both should cook for approximately 12 to 15 minutes, and you should toss them once or twice during the cooking time to ensure even browning.
While the corn and fries are cooking, set one side of your griddle to low heat. Add a small amount of oil and place the scored hot dogs on the surface. Lightly season the hot dogs with Blackstone SPG and slowly roll them to cook evenly on all sides until they reach your desired level of doneness.
At the same time, set the other side of the griddle to high heat for the smashburgers. Place the loosely packed 4-ounce beef balls on the hot surface, leaving space between each. Top each ball with a handful of shaved onion. Using parchment paper and a sturdy spatula or burger press, smash each patty flat and hold the pressure for ten seconds. Season with salt and pepper. After about 90 seconds, flip each patty and immediately top with a slice of cheese. Place the top half of the bun over the patty to allow it to steam slightly while the cheese melts. After 30 to 45 seconds, stack two patties together for each burger and remove from the griddle.
Serve everything hot and fresh alongside a generous helping of burger sauce.
