Directions
- In a mixing bowl, add ground beef and season with Pit Boss Chophouse Steak Rub. Divide into 12 meatballs.
- Fire up your Pit Boss Griddle and heat the griddle over medium heat, then add bacon slices. Render out fat, then caramelize onion in bacon fat, plus butter.
- Lay out burger buns to toast, then turn off the burner, keeping the buns in place to keep warm.
- Move bacon and onions to the side to keep warm, then, place 6 meatballs in their place. Using a metal spatula or stainless steel mixing bowl, smash down each meatball to ¼ inch thickness. Sear 1 to 2 minutes per side. Place cheese on 4 of 6 patties, then top with the other. Repeat this step with the remaining 6 meatballs.
- Assemble each smashed burger bottom bun, cheeseburger stack, bacon, caramelized onions, sliced jalapeño, top bun.
