Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our Ninja Woodfire Outdoor Grill.

Divide the beef into four equal parts and roll them into meatballs. Season with our Salt Pepper + Three Chile seasoning.

Grill the onions until they get softened and slightly charred, about 3 minutes. Toast the buns while you’re at it.

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!

Once you see juices pooling on the meat flip the burger. Add the cheese and cook until melted.

Build the burgers by adding sriracha mayo on the bottom bun, a pinch of argula and a burger patty, onions, another burger patty, and more onions.