Ingredients:

  • 1.5 lbs Lean Ground Beef (85/15 blend)
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 1 Large White Onion, shaved paper-thin
  • 8 Slices Thin-cut Sharp Cheddar cheese
  • 1/4 cup Plain Non-fat Greek Yogurt
  • 1/4 cup Light Mayonnaise
  • 1 tbsp Sugar-free Ketchup
  • 1 tsp Yellow Mustard
  • 2 tbsp Finely minced dill pickles
  • 4 Whole Wheat Brioche Buns
  • 1 tbsp Light Butter
  • 4 leaves Butter Lettuce

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat, targeting a surface temperature between 400°F and 425°F.
  2. Divide the chilled ground beef into 8 loosely packed balls, approximately 3 oz each. Do not overwork the meat.
  3. In a small bowl, whisk together the Greek yogurt, light mayonnaise, sugar-free ketchup, mustard, and minced pickles to create the sauce.
  4. Place the beef balls on the hot griddle. Place a square of parchment paper over a ball and press firmly with a heavy metal spatula until the patty is less than 1/2 inch thick.
  5. Immediately press a handful of shaved onions into the raw side of the patties. Season with salt and pepper.
  6. Cook for 2 minutes until a deep brown crust forms. Flip the patties so the onions are now against the griddle surface.
  7. Place a slice of cheese on each patty and cover with a basting dome for 1 minute to melt.
  8. Toast the buttered buns on the griddle until golden. Assemble by stacking two patties per bun with lettuce and the prepared sauce.