Combine ground beef, steak seasoning, bread crumbs and Dorothy Lynch in a bowl.

To make the patties the same size, divide the meat in half, then in half again. You will have 4 half pound meatballs. Now divide each of those in half, only make one ball about ⅓ less the size of the other. Now you have 8 meatballs, 4 larger, 4 smaller.

Place the balls between two pieces of parchment paper. Using a flat object, like the bottom of a plate, press the ball to flatten each into a patty. 

Place the
cheese squares In the middle of the large patty, stacking a little higher in
the center.

Cover with the smaller patty, and “fold” the edges of the bigger patty over the smaller one, making sure to seal it tightly so the cheese doesn’t escape when you grill them.

Grill at 350 degrees, 6 minutes on each side. Test to make sure they are done to at least 160 degrees.  (this will be medium doneness) Don’t put the thermometer in the cheese, make sure to check only the meat.  

Butter the buns on the inside and toast. I used a skillet, you can do this on the stove or the grill.  

Serve with dill pickles.