Juicy, all-beef smashburgers are topped with Sargento® Colby-Jack Cheese slices and served on grilled brioche buns topped with grilled onions, barbecue sauce and peppered bacon.
Ingredients
Directions
- Pre-heat a flat top griddle over medium-high heat. Add butter to griddle. Add onions and grill for 2-3 minutes or until charred and softened. Transfer onions evenly to each bun bottom and set aside.
- Place a burger ball on the hot grill. Place a 4” square piece of foil or parchment paper over the burger ball. Place a heavy duty, flat, steel spatula over each burger and press down quickly until as flat as possible. Remove the spatula and let cook for about 1 minute. Repeat with remaining burger balls.
- Flip burgers and cook an additional 30 seconds. Season each burger with salt and pepper. Top each burger with 2 slices of cheese. Cook for another 30 seconds.
- Transfer cheeseburgers to bun bottoms and top each burger with 2 slices of cooked bacon, and 2 tablespoons of barbecue sauce. Serve.
Tips
- If smashing the burgers seems too challenging, simply flatten the burger balls as flat as possible between 2 pieces of parchment paper or foil, then peel off one piece before grilling. Place the flattened burger paper side up on the grill, then peel off the top piece of paper. Grill as directed.
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