4 Schweid & Sons Chuck & Brisket Blend Burger Patties
2 tbsp Blackstone Smash Burger Seasoning
8 slices deli-style American or cheddar cheese
4 brioche burger buns
4 tbsp Duke's Mayonnaise, plus more for serving (optional)
1 cup Sweet Baby Ray's Barbecue Sauce (or your favorite BBQ sauce)
12–16 frozen onion rings
2 tbsp light olive oil
Boar's Head dill pickle chips
Cooked bacon (optional, but highly recommended)
Directions
Preheat your Blackstone griddle to medium-high heat.
Add the olive oil to one side of the griddle and cook the frozen onion rings, flipping occasionally, until golden brown and crispy.
Place the burger patties on the hot griddle and season generously with the Blackstone Smash Burger Seasoning. Cook until browned, then flip and continue cooking to your desired doneness.
During the last minute of cooking, top each patty with two slices of cheese and let it melt.
Spread the mayonnaise on the cut sides of the brioche buns. Place them mayo-side down on the griddle and toast until golden brown.
To assemble, spread barbecue sauce on the bottom bun. Add the cheeseburger, then top with the crispy onion rings, dill pickle chips, and bacon, if using. Drizzle with more barbecue sauce, add an extra swipe of mayonnaise to the top bun if desired, and serve immediately with your favorite side.
