Smashburgers with Cabot Cheddar
These Traeger Flatrock smashburgers are loaded with flavor thanks to a 50/50 blend of beef and pork, shredded Cabot Extra Sharp Cheddar in the patties, mustard-seared crusts, and layers of Cabot Seriously Sharp and Vermont Sharp cheddar melted on top. Inspired by Animal Style burgers, they’re quick, cheesy, and family-friendly.
Equipment
- Traeger Flatrock griddle
- Burger press or heavy spatula
- Parchment paper sheets
- Mixing bowl
- Grater (for shredding Cabot Extra Sharp Cheddar)
- Sharp knife and cutting board
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup Cabot Extra Sharp Cheddar shredded
- 1 tsp salt 1 tsp pepper, 1 tsp garlic powder
- 8 slices Cabot Seriously Sharp Cheddar
- 8 slices Cabot Vermont Sharp Cheddar
- 4 slices white onion
- Yellow mustard
- 4 potato buns
- Lettuce tomato, pickle slices
- Burger Sauce
- ½ cup mayo
- 2 tbsp ketchup
- 1 tbsp mustard
- 2 tbsp diced dill pickles
Instructions
- Mix meats, shredded cheddar, and seasoning. Form 8 balls.
- Heat Traeger Flatrock to high.
- Smash patties under parchment with burger press.
- Brush with mustard, flip, and top with cheese.
- Grill onions until soft and golden.
- Toast buns and build burgers with sauce, toppings, and patties.
Video
Notes
The 50/50 beef and pork blend makes these burgers extra juicy and flavorful.
Mixing shredded Cabot cheddar into the patties creates caramelized cheese bits for texture.
Mustard searing adds tang and enhances the crust.
Potato buns hold up best against the juicy double patties.
Double-stacked patties give you that classic smashburger experience.
Make extra burger sauce for dipping fries or tater tots.