Flat Top Juicy Lucy Smashed Burger

Prepare the patties by dividing the beef into 8 equal portions (about 4 oz each) and rolling each portion into a ball. Place the balls on a rimmed baking sheet for easy transport.

Have handy a large, metal spatula and a 5-6in square of parchment paper (to keep the beef from sticking to the spatula). Preheat 1 zone on the flat top to medium-high and 1 zone to medium-low, for 8-10 minutes.

Drizzle the oil into the hot cooktop and use the spatula to spread it evenly. Place the buns cut side down on the medium-low zone and toast until golden, about 1 minute. Set aside for serving.

Place a beef ball on medium-high hot surface. Top the ball with parchment square, then press down firmly with the spatula to create a thin patty 5-6in across. Repeat to make the other 7 patties. Sprinkle each patty with about 1/4 teaspoon of the Traeger Rub, then cook until nicely browned on one side, about 3 minutes.

Carefully flip, sprinkle with the remaining seasoning, and top 4 of the patties with a handful of cheese. Place the other patties on top of the patties with cheese. Don't worry if some of the cheese oozes out; that cooked cheese is delicious. Cook, covering patties with the dome to speed the melting, if desired, until the cheese is melted, about 1 minute more.

Transfer the burger to the bottom bun, top with pickles then the top bun. Enjoy!