Turn and cook 1 minute for medium or until desired degree of doneness.
Cook 2-3 minutes or until edges beneath are brown and crisp, and juices on surface are bubbling hot. Season top with another generous pinch of salt and small pinch of pepper. Pressing down on spatula with another stiff spatula helps flatten the burger quickly. Using a sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick patty. Sprinkle 1 side of beef pucks generously with salt and a pinch of pepper. Spread both sides of buns with peanut butter mixture.
Place buns, cut side down, on griddle toast 2-3 minutes or until golden brown. Heat a cast-iron griddle over medium-low heat until warm. Thin ½ cup smooth peanut butter with a little canola oil until it's the consistency of ketchup.
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