Blackstone Classic Smash Burgers
Ingredients
Ketchup, 1/4 cup
Mayonnaise, 1/4 cup
2 teaspoons of mustard, yellow
1 chopped dill pickle and 1 split into rounds, totaling 2
1/8 teaspoon powdered garlic
1/8 teaspoon powdered onion
Salt that is kosher and freshly ground pepper
1 1/2 pounds of 80/20 ground beef
softened unsalted butter for brushing
split into 4 big hamburger buns
1 chopped tiny white onion
American or Cheddar cheese, four slices
4 tomato slices
4 leaves of lettuce
Directions
Special equipment: a 36-inch Blackstone® Griddle cookery Station, an oversized metal spatula
Set two burners to high and a pair of burners to medium on a 36-inch Blackstone® Griddle cookery Station and heat for ten minutes.
Meanwhile, stir the tomato ketchup, mayonnaise, mustard and shredded pickle during a little bowl and put aside. Stir the garlic powder, onion powder, two teaspoons salt and 1/4 teaspoon pepper during a separate little bowl. Set aside.
Loosely kind the meat into eight balls; put aside. operating in batches, gently brush butter onto the medium-heat aspect of the griddle and toast the buns cut-side down till gently suntanned, concerning five minutes. Flip and keep heat whereas you cook the burgers.
Brush butter onto the high-heat aspect of the griddle and add the onions. Cook, agitated with a metal spatula sometimes, till beginning to brown slightly, concerning three minutes. Divide the onions into four equal piles, spacing them some inches apart. high every pile with one ball of beef. Smash every ball with the rear of a spatula or a burger press till the patty is concerning 1/4 in. thick. Repeat with the remining four beef balls directly on the griddle. Season the patties with 0.5 the seasoning mixture and continue cookery, undisturbed, till well suntanned, one 1/2 to two minutes. Flip the patties, sprinkle with the remaining seasoning mixture and high every plain patty with one cheese slice. Continue cookery till the cheese is melted round the edges and also the bottoms of the patties area unit suntanned, concerning one a lot of minute.
Spread the tomato ketchup mixture on the breadstuff topnotch. Fill every breadstuff with one onion patty, one plain patty, one tomato slice, one lettuce leaf and a few of the onions, if any, that were left on the griddle.
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