Ingredients:

  • 1.5 lbs ground beef (85/15 lean-to-fat ratio)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup plain Greek yogurt
  • 2 tbsp yellow mustard
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • ½ tsp garlic powder
  • 6 whole wheat buns
  • 6 slices sharp cheddar cheese
  • 1 medium yellow onion, thinly sliced
  • 1 cup sliced dill pickles
  • 2 cups shredded iceberg lettuce
  • Oil, as needed for griddle

Instructions:

  1. Divide the ground beef into 6 equal portions and loosely roll them into balls without overworking the meat.
  2. Lightly toast the buns on the griddle for 60 seconds until the edges are golden brown.
  3. Whisk together the Greek yogurt, yellow mustard, tomato paste, apple cider vinegar, and garlic powder in a small bowl until velvety.
  4. Preheat the Blackstone griddle to high heat and apply a thin layer of oil.
  5. Place a beef ball on the griddle, cover with a square of parchment paper, and press down with maximum force for 10 seconds.
  6. Cook undisturbed for 2-3 minutes until the edges are mahogany-colored and the meat releases easily from the surface.
  7. Use a sturdy spatula to scrape under the crust and flip the patty quickly.
  8. Immediately place a slice of cheddar cheese on the patty and pile sliced onions on top of the cheese.
  9. Cook for another 60-90 seconds until the cheese is bubbling and the beef is cooked to preference.
  10. Assemble the burgers on toasted buns with the homemade sauce, pickles, and shredded iceberg lettuce.