Cheesy Double Smashburgers

• 20 min
• 4 SERVINGS
• 830 Cal
• 68 g Protein

Ingredients:

• 2 pounds Ground Beef (93% lean or leaner)
• Salt and pepper (optional)
• 4 tablespoons butter
• 1 cup thinly sliced shallots
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh thyme
• 8 slices American cheese
• 1/2 cup Japanese-style mayonnaise
• 1 teaspoon granulated onion
• 1 teaspoon garlic powder
• 4 hamburger buns, split, toasted
• 4 lettuce leaves
• Pickles (optional)

Cooking:

1. Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
2. Place butter, shallots, garlic and a pinch of thyme on griddle. Cook over medium heat 3 to 5 minutes or until shallots are tender and softened. Evenly place half of balls on griddle over medium-high heat; cook 1 to 2 minutes or until bottoms are browned and crispy. 
3. Turn balls onto shallot mixture, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef. 
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
4. Evenly divide shallots and place on top of patties. Add cheese slice; stack 2 patties together. 
5. In small bowl, combine mayonnaise, granulated onion and garlic powder.
6. Spread garlic mayonnaise on buns. Evenly place lettuce on bottom buns; top with double patties, pickles, if desired, and top halves of buns.
Cook's Tip: Customize with other creative burger toppings!