Divide the ground beef into two equal portions and gently form into balls (about 100 g each). For double burgers, divide into 4 smaller balls (85–90 g each).
Lightly oil the griddle and place the pulled pork on one side. If using a basting dome, add a small splash of water underneath to help steam and reheat the pork.
Cook the pulled pork, stirring occasionally, until heated through and lightly crisped around the edges.
Place the beef balls on the hot side of the griddle and smash them into thin patties. Season with salt.
Cook until a crust forms on the bottom, then flip. Immediately top each patty with a slice of cheese and cover with a dome to melt.
If using BBQ sauce, stir it into the pulled pork once it is hot and crispy.
Pile the pulled pork onto the cheese-covered patties.
Place the top halves of the buns over the burgers and cover with the dome for 15 seconds with a small splash of water to lightly steam the buns.
Place the burger patties on the bottom buns, add the top buns, and serve immediately.
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