Slice the tomatoes and season them with Blackstone SPG. Cut the bottom end off the green leaf lettuce and shape the leaves to fit the burger buns. Slice the red onion into thin rounds.
Divide the ground beef into quarter-pound balls. Lightly season the beef balls with Whiskey Burger Seasoning.
Spread Duke’s mayo on the inside of each Martin’s Potato Roll.
Set your griddle to high heat.
Place the burger balls on the hot griddle and smash each one firmly for 10 seconds.
While the burgers cook, toast the buns mayo-side down until golden. Flip the buns and toast the other side for about 10–15 seconds. Sprinkle Whiskey Burger Seasoning on the top bun while it toasts.
Flip the burgers once the edges are crisp and browned. Immediately place a slice of American cheese on each patty to melt.
Add a leaf of green lettuce to the bottom bun.
Place the cheesy burger patty on top of the lettuce. Add sliced red onion, one seasoned tomato slice, and burger pickles.
Close the burger with the top bun. Serve immediately and enjoy!
