Smashburgers with Cabot Cheddar on the Traeger

Crispy, Juicy, and Packed with Cheese | brought to you in partnership with Cabot Creamery

There’s nothing quite like biting into a burger that’s both crispy on the outside and juicy on the inside. That’s exactly what these Smashburgers with Cabot Cheddar deliver. Cooked hot and fast on the Traeger Flatrock griddle, these burgers are layered with melty, tangy Cabot cheese and topped with a simple homemade sauce that ties everything together.

This recipe is inspired by the Animal Style burgers we love, but with a Colorado backyard twist. Between the 50/50 blend of beef and pork, the shredded Cabot Extra Sharp cheddar inside the patties, and alternating layers of Cabot Seriously Sharp and Vermont Sharp slices on top, every bite packs bold flavor.

Why Smashburgers Are a Go-To in Our House

As a Colorado dad of twins and a full-time STEM teacher, my time is divided between school projects, family schedules, and backyard grilling. Our evenings can be chaotic, but smashburgers are one of the meals that make dinner easy.

They check every box:

• Quick to cook – patties are done in minutes.
• Customizable – kids can top their own burgers with lettuce, pickles, or nothing at all.
• Backyard fun – even when it’s snowing in Denver, we’re out on the Traeger making it happen.

There’s also something nostalgic about burgers. My twins love “helping” by carrying out pickles or sprinkling cheese, and my wife and I can enjoy a meal that feels special without leaving home. These burgers are proof that great food doesn’t have to take hours to make.

The Art of the Smash

Why Smash Instead of Grill?

Smashburgers are different from the thicker pub-style burgers you might usually see on the grill. The magic lies in the surface contact. By smashing the meat down into the hot griddle, you expose more surface area to the heat, creating that golden-brown crust that makes your burger taste like something straight out of a diner.

Technique Matters

• Use a burger press with parchment paper to keep patties from sticking.
• Hold the press for 10–15 seconds to set the crust.
• Don’t flip too early—give the patties time to develop their char.

That deep, savory flavor is called the Maillard reaction, and it’s what separates an okay burger from a crave-worthy one.

The Cheese Factor: Why Cabot Makes It Better

Shredded Cheese Inside the Patty

This recipe is unique because the cheese isn’t just on top—it’s mixed right into the meat. By adding shredded Cabot Extra Sharp Cheddar into the beef and pork blend, you build flavor from the inside out. Some of that cheese melts into the patty, keeping it juicy, while the rest caramelizes into crispy bits that give every bite texture.

Alternating Cheddar Slices on Top

Once the patties are flipped, they get topped with alternating slices of Cabot Seriously Sharp and Cabot Vermont Sharp cheddar. The double layer of cheese melts luxuriously, creating that oozy burger experience we all love.

Cabot Creamery Cooperative: A Partner Worth Celebrating

A Cooperative Model That Works

Cabot isn’t just another cheese company—it’s a farmer-owned cooperative that’s been producing award-winning dairy products since 1919. With over 600 farm families across New England and New York, Cabot’s model ensures that every purchase supports local farmers and sustainable agriculture.

Why We Love Cabot

• Award-Winning Quality – their cheddars have won top honors worldwide.
  
• Farmer-Owned Pride – profits go back to the families who make the milk.
  
• Diverse Product Line – from sharp blocks to flavored blends and convenient slices, Cabot has cheese for every recipe.
  
• Sustainability Commitment – Cabot was the first dairy cooperative to achieve B Corp certification, proving their dedication to doing business for good.
  

Perfect for Smashburgers

Cabot cheeses stand up to high-heat cooking and deliver bold flavor that doesn’t get lost in the richness of the meat. When I’m looking to elevate a simple recipe like smashburgers, I know Cabot is the right choice.

Ingredients for Smashburgers with Cabot Cheddar

The Patty Mix

• 1 lb ground beef (80/20 blend)
• 1 lb ground pork
• 1 cup finely shredded Cabot Extra Sharp Cheddar
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder

For Cooking

• 8 slices Cabot Seriously Sharp Cheddar
• 8 slices Cabot Vermont Sharp Cheddar
• 4 thick slices of white onion
• Yellow mustard

For the Build

• 4 potato buns, toasted
• Lettuce leaves
• Sliced tomato
• Dill pickle slices

Burger Sauce

• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp finely diced dill pickles
  

Step-by-Step Instructions

Step 1: Mix the Meat

Gently combine beef, pork, shredded cheddar, and seasonings in a large bowl. Don’t overmix—just enough to distribute the cheese. Form into 8 balls, about 4 oz each.

Step 2: Preheat the Griddle

Set your Traeger Flatrock to high heat. This is key—the surface needs to be sizzling hot for the smash to work.

Step 3: Smash It Down

Place a meat ball on the griddle, cover with parchment, and press firmly with your burger smasher. Hold 10–15 seconds. The patty should be thin, wide, and sizzling.

Step 4: Mustard Sear

Before flipping, brush each patty with yellow mustard. When flipped, the mustard caramelizes into the crust, adding tangy flavor.

Step 5: Cheese and Onions

Add slices of Cabot cheddar to each patty and let it melt while grilling onion slices until soft and golden.

Step 6: Build the Burgers

Spread burger sauce on toasted buns. Layer lettuce, tomato, grilled onions, cheesy patties (stacked two per burger), and pickle slices. Cap with the bun and serve hot.

The Role of Pork in Smashburgers

Why mix pork into the beef? Simple: flavor and texture. Pork adds juiciness, a slightly sweet depth, and helps balance the strong sharpness of Cabot cheddar. The 50/50 blend ensures every bite is rich but not overwhelming. It’s one of those tricks that makes guests say, “What’s in here? This is amazing.”

Building the Ultimate Burger Sauce

A burger isn’t complete without sauce, and this one is easy to whip up. Equal parts creamy, tangy, and pickle-forward, it’s the glue that holds everything together. Pro tip: make extra and use it as a dip for fries.

Why the Traeger Flatrock Wins for Making Smashburgers

The Traeger Flatrock is ideal for smashburgers because of its flat, solid cooking surface. Unlike grill grates, which let juices escape, the griddle holds everything in, letting the patties cook in their own flavor. It’s also spacious enough to cook onions, buns, and burgers all at once.

And because we’re in Colorado, we cook outside year-round. The Flatrock holds steady heat, whether it’s a chilly fall evening or a snowy winter weekend.

Serving Smashburgers for Family and Friends

These burgers aren’t just for weeknight dinners—they’re perfect for game day, backyard gatherings, or casual celebrations. Pair them with crispy fries, tater tots, or even a simple salad. When we have friends over, I set up a “burger bar” with toppings and let everyone build their own.

Tips for Success

• Toast the buns – it keeps them from getting soggy.
• Double-stack the patties – one smashburger is good, but two stacked with Cabot cheddar is unforgettable.
• Use quality cheese – this is where Cabot shines.
• Serve immediately – smashburgers are best eaten hot off the griddle.
  

Alternate Recipes and Variations

Want more ideas? Try these other Traeger cooks:

• Green Chili Smash Burger Tacos
• Honey Habanero Butter Burgers
• Surf and Turf Brunch Burgers
• Pimento Stuffed Cheeseburgers

Or swap Cabot flavors

• Pepper Jack for spice
• Horseradish Cheddar for a kick
• Habanero Cheddar for heat lovers
  

Products Used in This Cook

• Traeger Flatrock Griddle
• Burger Smasher Press
• Cabot Seriously Sharp Cheddar
• Cabot Vermont Sharp Cheddar
• Cabot Extra Sharp Cheddar

Backyard Burgers Made Better

These Smashburgers with Cabot Cheddar are everything a burger should be: crispy, juicy, cheesy, and layered with flavor. By using Cabot cheeses, you bring a farmer-owned, award-winning product into your kitchen and backyard. By cooking on the Traeger Flatrock, you make it quick, consistent, and fun.

For a busy family like ours, these burgers are more than dinner—they’re a way to gather, laugh, and share something delicious. So grab some Cabot cheddar, fire up the Flatrock, and make smashburgers that rival your favorite diner.