Double Cheese Smash Burger

Directions

1. Divide the ground beef into six meatballs, about 3½ to 4 ounces each. Butter the cut sides of the brioche buns and set aside.

2. Preheat the Blackstone griddle over high heat until very hot. Lightly coat the griddle with oil. Add the diced onions and cook, stirring occasionally, until softened and lightly browned. Move onions to the side to prevent burning.

3. Place the meatballs on the hot griddle. Using parchment paper and a smash press, firmly smash each meatball into a thin patty.

4. Season the patties with Blackstone Smash Burger Seasoning. Once the first side is deeply seared and crispy, flip the patties. Add one slice of Colby Jack to three patties and one slice of white cheddar to the remaining three.

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

6. Stack one Colby Jack–topped patty on one white cheddar–topped patty to create three double burgers.

7. Assemble the burgers by layering the bottom bun, double patties, onions, pickles, mustard and/or ketchup, then top with the bun.

8. Serve immediately and enjoy.