Ingredients:

  • 1 lb (454g) 80/20 ground beef, divided into 4 loose balls
  • 4 Potato or Brioche buns
  • 8 slices American cheese
  • 1 Tbsp softened butter (for buns)
  • 2 Tbsp high-smoke point oil (Avocado oil or Ghee)
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • Optional: Shredded lettuce, thin-sliced onion, pickles, and condiments

Instructions:

  1. Preheat the Blackstone. Set the center burners to high (around 450°F+) for searing. Keep one side burner on medium-low. Form the 80/20 beef into 4 loose, golf-ball sized rounds. Do not compress them.
  2. Brush the insides of the buns with softened butter. Place them face-down on the medium-low zone. Toast until golden brown and aromatic (about 2 minutes). Remove and set aside.
  3. Add a thin layer of high-smoke point oil (Avocado or Ghee) to the hot zone until it shimmers. Place two beef balls down on the oil.
  4. Immediately—within 10 seconds of placement—press down hard and fast using a solid metal spatula, flattening them into a thin disk (about 1/4 inch thick). Lean into the press to maximize surface contact. Repeat with the remaining beef balls.
  5. Immediately season the top of the flattened patties generously with the salt, pepper, and garlic blend. Cook completely undisturbed until the edges turn dark brown and crispy, and the patty easily releases from the griddle (approximately 2.5 minutes).
  6. Flip the patties quickly. Immediately top each patty with cheese (two slices per burger for a double-stack). To trap moisture and melt the cheese instantly, splash about 1 tsp of water or broth right next to the patties and cover them instantly with a melting dome.
  7. Once the cheese is shiny and gooey, stack the patties on the toasted buns. Load them up with desired toppings (lettuce, onion, pickles) and condiments.