Preheat your Blackstone griddle over medium-high heat.

Drizzle the vegetable oil on one section and add the sliced onions. Cook, stirring occasionally, for 15-20 minutes until deeply caramelized and crispy. Push to a cooler zone.

Divide the ground chuck into 4 loose balls. Place each ball on the hot, clean side of the griddle. Immediately smash each ball flat with a heavy spatula or bacon press to create a thin patty. Season liberally with salt and pepper.

Cook for 2-3 minutes until a deep brown crust forms. Flip the patties.

Place a slice of cheese on each patty. Toast the buttered buns on the griddle until golden.

Assemble the cheeseburgers by topping the bottom bun with the patty, a heap of crispy onions, and your desired toppings.

Par-cook the diced potatoes by boiling them in salted water for 8-10 minutes until just tender. Drain thoroughly and let them air-dry slightly.

Preheat your Blackstone griddle to medium-high heat. Add the oil or clarified butter.

Spread the potatoes in an even layer on the hot griddle. Let them cook undisturbed for 5-6 minutes to develop a golden crust.

Add the diced bell pepper and onion. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.

Using two spatulas, flip and stir the mixture. Continue cooking for another 8-10 minutes, stirring occasionally, until all vegetables are tender and crisped to your liking.

Taste and adjust seasoning. Garnish with fresh parsley before serving.