Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 1 Pound | 80/20 ground beef |
| Traeger Beef Rub or kosher salt and freshly ground black pepper, to taste | |
| Melted unsalted butter, for greasing | |
| 2 Medium | white onions. thinly sliced |
| 4 Slices | American cheese |
| 4 | potato buns, or white burger buns |
For Serving
| 2 Cup | Shredded iceberg lettuce |
| sliced pickles, for serving | |
| ketchup | |
| Mustard |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | 80/20 ground beef |
| Traeger Beef Rub or kosher salt and freshly ground black pepper, to taste | |
| Melted unsalted butter, for greasing | |
| 2 Medium | white onions. thinly sliced |
| 4 Slices | American cheese |
| 4 | potato buns, or white burger buns |
For Serving
| 2 Cup | Shredded iceberg lettuce |
| sliced pickles, for serving | |
| ketchup | |
| Mustard |
Steps
1
When ready to cook, place a cast iron griddle on the grill grates. Close the lid and set the Traeger temperature to 450°F. Preheat for 15 minutes.
450 ˚F / 232 ˚C
2
Divide the ground beef into 4 4-ounce portions and lightly roll into balls. Season with Traeger Beef Rub or salt and pepper.
3
Grease the griddle with melted butter. Place the onions on the corner of griddle to start caramelizing.
4
Place the beef balls on the hot griddle and immediately smash down with a spatula until flattened thin, about 1/2 inch thick. Cook until well-browned on the bottoms. Carefully flip the burgers, place some onions on top of the patties, then drape the cheese over the onions. Cook until the cheese melts.
450 ˚F / 232 ˚C
5
Brush the buns with melted butter, then place on the griddle to toast.
450 ˚F / 232 ˚C
6
To build the burgers, spread your desired sauce(s) over the bottom buns, then top with lettuce, a burger patty, more lettuce, pickles, more sauce, and the top buns. Serve immediately. Enjoy!
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