Flat Top Juicy Lucy Smashed Burger

Steps

• 1

  Prepare the patties by dividing the beef into 8 equal portions (about 4 oz each) and rolling each portion into a ball. Place the balls on a rimmed baking sheet for easy transport.

  Ingredients

  • 2 Pound ground beef, preferably 80% lean

• 2

  Have handy a large, metal spatula and a 5- to 6-inch inch (13 cm) square of parchment paper (to keep the patties from sticking to the spatula). Preheat 2 adjacent zones on the flat top to medium-high heat and 1 zone to medium-low heat, for 8 to 10 minutes.

• 3

  Squeeze or drizzle the oil onto the hot cooktop and use the spatula to spread it evenly. Place the buns cut side down on the medium-low zone and toast until golden, about 1 minute. Set aside for serving.

  Ingredients

  • 1 Tablespoon canola oil or other neutral flavored oil with a high smoke point

  • 4  hamburger buns

• 4

  Place a beef ball on the medium-high hot surface. Top the ball with the parchment square, then press down firmly with the spatula to create a thin patty 5 to 6 inches (13 cm) across. Repeat to make the other 7 patties. Sprinkle each patty with about ¼ teaspoon of the Traeger Burger Rub, then cook until nicely browned on one side, about 3 minutes.

  Ingredients

  • 1 Tablespoon Traeger Burger Rub

• 5

  Carefully flip, sprinkle with the remaining seasoning, and top 4 of the patties with a handful of cheese. Place the other patties on top of the patties with cheese. Don’t worry if some of the cheese oozes out; that cooked cheese is delicious. Cook, covering patties with the dome to speed the melting, if desired, until the cheese is melted, about 1 minute more.

  Ingredients

  • 8 Ounce cheddar cheese, shredded

• 6

  Transfer the burger to the bottom bun, top with pickles then the top bun. Enjoy!

  Ingredients

  •  Pickles