Make the burger sauce: Combine the mayonnaise, spicy ketchup, sweet pickle relish, Worcestershire sauce and BBQUE TEXAS Holy Grail. Mix well and refrigerate until ready to assemble.

Prep the burgers: Divide the ground chuck into 8 equal balls, being careful not to overwork the meat. Set aside while you prepare the garlic-Parmesan onion sauce.

Sauté the onions: Melt the Irish butter in a skillet over medium heat. Add the diced red onion, Allegro Original Marinade and a light sprinkle of BBQUE TEXAS OG + SP. Sauté until the onions are tender and lightly caramelized.

Add the garlic: Stir in the minced garlic—enough to satisfy (or kill) a vampire—and sauté for 30–60 seconds, just until fragrant.

Make the cream sauce: Pour in the heavy cream and whole milk, then stir in the BBQUE TEXAS Holy Grail. Bring to a gentle simmer.

Add the Parmesan: Reduce the heat and gradually stir in the freshly grated Parmesan until melted and smooth. Stir in the fresh parsley. If the sauce becomes too thick, add a splash of milk until it reaches the perfect dipping consistency. Keep warm over low heat.

Smash the burgers: Heat a griddle or cast-iron skillet until very hot. Add the beef balls and immediately smash them thin. Season generously with BBQUE TEXAS Prime Time Steak & Chop Seasoning.

Flip & cheese: Cook until the patties are deeply browned and crispy around the edges. Flip, season lightly with additional Prime Time and top each patty with a slice of Muenster cheese.

Stack them: Once the cheese is melted, stack 2 cheesy patties together to make each double smash burger.

Toast the buns: Split the H-E-B Bakery Large Onion Rolls and toast the cut sides in Irish butter until golden brown.

Assemble: Spread the burger sauce generously over the toasted rolls. Add leaf lettuce, if desired, followed by the double Muenster smash patties.