Ingredients

• 8 ounces ground beef (80% lean, 20% fat)
• salt and pepper, to taste
• 1 slice American cheese
• 1 slice Swiss cheese
• 2 slices sourdough bread
• 2 Tablespoons thousand Island dressing
• 2 Tablespoons butter, softened

Instructions

Preheat the Wolf Infrared Griddle to 400°F (300°F if toasting sourdough).

Divide the ground beef into two 4-ounce patties.

Place a ball of seasoned beef onto the hot griddle for 2 minutes. Flip then use a sturdy spatula or burger smasher, press down firmly on the ball to smash it into a thin patty. The goal is to achieve a thin, crispy edge with a juicy interior. Hold the spatula down for a few seconds to ensure a good sear.

Cook the patties for about 2-3 minutes on the first side until the edges start to brown and crisp up.

Flip the patties and immediately place a slice of cheese on top of each patty. Let the cheese melt for about 1-2 minutes while the second side cooks.

While the patties are finishing cooking, butter one side of each slice of sourdough bread.

Remove the patties from the griddle and set them aside. On the griddle, place the buttered side of the sourdough bread slices down. Toast until golden brown and crisp.

Spread Thousand Island dressing on each slice of bread. Place a cheeseburger patty on one slice of bread, then place the second cheeseburger patty on top. Finally, top with the second slice of toasted bread.

Carefully flip the assembled sandwich onto the griddle to warm through and crisp up the other side of the bread. Press down lightly with a spatula to meld the flavors together.

Remove the frisco melt smash burger from the griddle and cut it in half diagonally. Serve hot.