Double Cheese Smashburger

Directions

1. 1

   Divide the ground beef into 6 meatballs (about 3½–4 ounces each). Butter the cut sides of the brioche buns and set aside.

2. 2

   Preheat your Blackstone griddle to high heat. Lightly drizzle oil on the griddle surface and add the diced onions. Cook, stirring occasionally, until softened and lightly caramelized.

3. 3

   Place the meatballs on the hot griddle. Using parchment paper and a smash burger press (or another heavy flat object), firmly smash each ball into a thin patty.

4. 4

   Season the patties generously with Blackstone Smash Burger Seasoning. Once the first side develops a deep sear, flip the patties. Add Colby-Jack cheese to three patties and white cheddar to the remaining three. Cook until the cheese is melted.

5. 5

   Place the buns on the griddle, buttered sides down. Toast until lightly golden, then remove and spread mayonnaise on the bottom buns.

6. 6

   Stack one Colby-Jack patty on top of one white cheddar patty to create three double burgers.

7. 7

   Build each burger with a bottom bun, stacked patties, cooked onions, pickles, mustard and/or ketchup, and the top bun.

8. 8

   Serve immediately while hot and crispy.