Ingredients:

  • 1.5 lb ground chuck (80/20 ratio)
  • 1 large white onion, sliced paper-thin
  • 2 tsp Kosher salt
  • 1 tsp coarse black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp unsalted butter
  • 1/2 cup Mayonnaise
  • 2 tbsp Yellow mustard
  • 1 tbsp Dill pickle relish
  • 1/2 tsp Smoked paprika
  • 1 dash hot sauce
  • 4 Brioche rolls
  • 8 slices American cheese

Instructions:

  1. Preheat your Blackstone griddle on medium high heat until it reaches 450°F (230°C).
  2. Whisk the mayonnaise, yellow mustard, dill pickle relish, smoked paprika, and hot sauce in a small bowl.
  3. Divide the 1.5 lbs of ground chuck into 8 equal portions (3 oz each) and roll them into loose balls. Do not pack them tightly or the meat will be tough.
  4. Butter the cut sides of your brioche rolls and toast them on the griddle until golden brown and fragrant.
  5. Place the beef balls on the hot griddle with at least 6 inches of space between them.
  6. Place parchment paper over a ball and use your press to smash it until the edges are thin and jagged.
  7. Season the beef with the salt, pepper, and garlic powder blend, then pile the thin onions on the raw side.
  8. Cook for 2 minutes until a dark, mahogany crust forms on the bottom.
  9. Flip the patties so the onions are now on the steel and immediately top with American cheese.
  10. Cook for 1 minute until the cheese is melted and the onions are caramelized.