Double Cheese Smashburger

Directions

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

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

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

8. Serve immediately while hot and crispy.