Smash Bacon Cheeseburger

A burger packed with flavor and crispy texture
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Keyword: bacon, bacon cheeseburger, blackstone, blackstone griddle, cheeseburger, double bacon cheeseburger, food porn, makecaloriesgreatagain, mcga, recipes, smash burger
Cooking Method: Griddle
Food Category: Beef, Meat, Pork
FoodOrDrink: Food

Equipment

  • Griddle
  • Burger Smasher

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.
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