Double Roasted Green Chile Smash Burger

Directions

1. 1

   Set your Blackstone griddle to high heat.

2. 2

   Spread mayonnaise on the inside of each brioche bun.

3. 3

   Divide the ground beef into 8 equal portions (about 2–3 oz each) and roll into balls.

4. 4

   Lightly oil the griddle, then place the meatballs on top.

5. 5

   Using a burger press or sturdy spatula with parchment paper between the tool and meat, firmly smash each ball into a thin patty.

6. 6

   Season with SPG (or salt, pepper, and garlic).

7. 7

   Sear for 2–3 minutes per side until well browned and cooked through.

8. 8

   During the last minute, top each patty with a slice of smokehouse cheddar. Remove from heat once melted.

9. 9

   Place the roasted green chiles on the griddle for a minute or two to heat through.

10. 10

    Spray four Blackstone egg rings with nonstick spray. Crack one egg into each and cook sunny-side up, leaving the yolk runny.

11. 11

    Place the buns mayo-side down on the griddle until golden.

12. 12

    Remove and spread a bit more mayo on the toasted sides.

13. 13

    Stack two patties per burger for a double.

14. 14

    Layer on the warmed green chiles and top each with a fried egg.

15. 15

    Finish with the top bun.

16. 16

    Serve and enjoy!