- Burger Smasher
- 1 lb Ground Beef 80/20
- 5-10 ea Bacon Slices
- 5-10 ea Slices of Cheese
- 5 ea Burger Buns Less if making double patty burgers
- 4 tbs Butter
- 1 ea Seasoning Salt To taste
- Start by forming the burger meat into 0.2 lb balls
- I like to then melt the butter and spread it on the buns.
- Put the buns on your griddle in a low heat zone and keep a close eye on them. Be ready to pull them as soon as the buttered side crisps up a bit.
- Prepare the bacon in a medium high heat zone. I suggest using a bacon press (or the burger smasher) to keep the bacon from curling up on you.
- Once the bacon is off the griddle, clean off the grease (or apply to your burger smasher – see notes). Then place the burger balls onto the griddle.
- Firmly smash each burger as thin as you can. Sprinkle with seasoning as desired.
- After a minute or two, when the edges are browning, flip the burger over and add cheese.
- The burgers should be done by the time the cheese is melting. Compile your burger and enjoy!
- The sauce I used on this recipe is my own imitation Big Mac Burger Sauce.
- If you’re like me and you put two slices of cheese on each patty, you will want to cover the patty on the griddle to help melt the extra goodness.
- The small burger balls are necessary to get that smash burger texture and taste. Go too thick and it won’t cook properly. I really like this smaller size for making double cheeseburgers. Saves you some bread carbs per patty. (-;
- Put some oil or bacon grease on that burger smasher. Additionally, use a thin spatula to ensure the meat doesn’t stick to the press. If it does, you might end up having to make a burger bowl for your guests instead of patties.
- The burger patties and the bacon generate a tremendous amount of grease. There is no need to add extra oil to the griddle beforehand in my opinion.