Juicy Lucy Burgers

Directions

1. Preheat your Blackstone griddle to medium-low heat.

2. Divide the ground chuck into four portions—two larger portions for the burger bases and two smaller portions for the tops.

3. Press each larger portion into a stuffed burger press to create a deep well in the center. If you don't have a burger press, shape the meat into thick patties and press a deep pocket into the middle.

4. Place two folded slices of American cheese and 1 tablespoon of diced jalapeños into each pocket, keeping the filling away from the edges.

5. Press the remaining beef portions into thin patties and place one over each filled burger. Seal the edges firmly by pinching them together to completely enclose the filling.

6. Season one side of each burger with half of the Smash Burger Seasoning. Place the burgers seasoned-side down on the griddle, then season the other side.

7. Cook for 4–5 minutes without pressing the burgers. Flip onto a clean section of the griddle and cook for another 4–6 minutes, or until the burgers reach your preferred doneness. For food safety, cook the burgers to an internal temperature of 160°F (71°C).

8. While the burgers cook, whisk together the mayonnaise, Smash Burger Seasoning, pickle juice, honey, and paprika until smooth.

9. Spread the cut sides of the buns with the mayonnaise and toast them cut-side down in the rendered beef fat for 1–2 minutes, until golden brown.

10. Spread the burger sauce onto the bottom buns. Top with the burgers, an extra spoonful of sauce, and sliced dill pickles. Add the top buns and serve immediately, taking care as the cheese filling will be very hot.