Philly Cheesesteak Style Smash Burger

Divide the hamburger meat into 8 equal 2-ounce balls. Place each ball between two sheets of parchment, or between two deli lids.

Smash to make an even patty about ¼ inch thick. Stack the patties on parchment paper and wrap in plastic wrap. Refrigerate for at least 10 minutes before cooking.

Split the buns in half and spray or brush the cut sides with oil.

Prepare a charcoal grill with Kingsford Charcoal to medium-high heat, with a target temperature of 400°F. Place a large cast-iron flattop griddle or skillet onto the grates to heat up.

While the griddle is heating up, place the buns cut side down onto the griddle to toast until golden, about one to two minutes.

Add two tablespoons oil to the cast iron pan and spread out. Add the peppers and onions and cook, stirring occasionally, until softened and caramelized, about four to five minutes. Season to taste with salt and pepper. Remove from the pan and set aside.

Season two patties with salt and pepper on both sides and place them on the griddle. Sear for about one minute and flip over. As soon as you flip the patties over, place a slice of cheese top of each one to melt. Heat the patty to an internal temperature of 160°F.

Once the cheese has melted, spoon about three tablespoons of the pepper and onion mixture onto one patty and stack the other on top.

Place the stack onto the bottom half of a bun and spoon about two tablespoons more of the pepper and onion mixture on top. Add some shredded lettuce to the tap of the double burger. Spread mayonnaise onto the top half of the bun and close the burger.

Repeat with remaining patties. Serve warm.