Divide the ground beef into two equal portions and gently form into loose balls.
Lightly oil the griddle and place the beef balls onto the hot cooking surface.
Cook for about 1 minute, then flip and immediately smash into thin patties. Season with salt.
Continue cooking for 3–5 minutes, or until a deep brown crust forms on the patties.
Flip the patties and season the second side with a little more salt.
Top each patty with a slice of peppercorn cheddar and a slice of American cheese. Allow the cheese to melt.
While the burgers cook, place the pork roll slices on the griddle. Cut a small slit in the edge of each slice to prevent curling, then cook until heated through and lightly crisp around the edges.
Toast the burger buns on the griddle until lightly golden.
Assemble the burgers by placing two slices of pork roll on the bottom bun, followed by the cheese-covered burger patty.
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