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!