- 1/2 Lb. of 80/20 Ground Beef
- 1 Vidalia Onion (sliced paper thin)
- 4 Slices American Cheese
- 1/4 Cup of Dill Pickle Chips
Pre-heat your Blackstone to high heat.
Make 2 oz. loosely packed meatballs and place on the hot griddle. Add a pinch of salt over each and using your flat spatula, smash them very thin.
Add 2-3 ounces of thinly sliced onion over each patty.
Cook for 60-90 seconds and flip so that the onion's are under the patty. Add 1 slice of American cheese to each patty and then place the top bun over the cheese and then the bottom bun on top of the top bun. Cook for another 60 seconds.
To plate, remove the bottom bun from the top, using your spatula, lift the burger with top bun and add to the bottom bun.
Serve hot with a few dill pickle chips.
This recipe is done by George Motz.