If you’ve never had Bacon and Cheddar Smash Burgers, you are missing out! Dress the burger with your favorite condiments and serve. You may never go back to a traditional burger.
These burgers are perfect for your summer backyard entertaining. They are half-pound burgers, two quarter-pound beef patties per burger, that you can cook on a flat top grill, like a Blackstone Grill, in a cast iron pan on the stovetop or your grill.
What is a Smash Burger?
A smash burger is just that, smashed. Rather than making a burger patty, you start with a ball of ground beef, and, either using a cast-iron press or heavy-duty spatula, you smash the ball until it’s thin. The thinner burger cooks more quickly, is extremely juicy and gets a bit of a caramelized edge.
What’s the best way to make Bacon and Cheddar Smash Burgers?
Use a cast-iron skillet or flat griddle on your grill or make them on a flat top grill like a Blackstone. I got a Blackstone for Christmas so I cooked the bacon, onions, and burgers at the same time. I have used a skillet on my cooktop too. For this recipe, I used my Blackstone, because I love it. I will say it’s very easy with a larger cooking space but it’s not impossible on a smaller flat grill pan or large cast-iron skillet.
What can I put on a burger?
A smash burger is just about like any other burger so top it with things you like. In addition to the grilled onions, bacon, and Cheddar cheese you can add:
- BBQ Sauce
Tips and Tricks for Making Excellent Smash Burgers
I’ve made these burgers a few times now and can share some tips and tricks.
- Don’t worry about smashing the ground beef. You want it on the thin side but smash only once. Don’t continue to press on it with your spatula or burger press. That’s when it will get dry.
- Once you smash the burger, don’t touch it until you’re ready to flip. I know it’s hard but just let it be.
- You can butter the buns before toasting but I don’t. I save the calories by just putting them on the griddle.
- If at all possible, cook the onions and bacon at the same time. Then cook the burgers. The burgers will not take as long.
- These are doubles, if you prefer a single smash burger, just adjust the recipe.
- If you’re serving more than two people, you can easily adjust the amounts of ground beef, bacon, and onions.
Wednesday #BBQWeek Recipes
Appetizers and Drinks
- Bacon Ranch Pasta Salad by Daily Dish Recipes
- Cheddar Bacon Ranch Corn by Making Miracles
- Cowboy Beans by Devour Dinner
- Creamy Coleslaw Recipe by SueBee Homemaker
- Grilled French Fries by Palatable Pastime
- Memphis-Style Coleslaw by House of Nash Eats
- Slow Cooker Baked Beans by Karen’s Kitchen Stories
- Slow Cooker BBQ Green Beans with Bacon by Blogghetti
- Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D’s Books and Cooks
- Bacon and Cheddar Smash Burgers by Family Around the Table
- Easy Smoked Ribs by A Kitchen Hoor’s Adventures
- Greek Chicken Pita Sandwich by A Day in the Life on the Farm
- The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise
- Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
- Magic Chocolate Walnut Fudge by The Spiffy Cookie
- Old Fashioned Whoopie Pies by Jolene’s Recipe Journal
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- 1 medium onion, sliced
- 4 slices bacon
- 4 slices of Cheddar cheese
- 2 Brioche buns
- In a medium bowl, combine ground beef, salt, pepper, and garlic powder. Mix well.
- Divide ground beef mixture into 4 - ¼ pound balls.
- Cook bacon to desired doneness.
- Drain bacon grease from skillet and saute onions until caramelized.
- Place the ground beef balls on a flat griddle or in a large skillet. They cook quickly so you can use one or two skillets if necessary.
- Press the beef until flat and allow to cook 5 - 8 minutes before flipping.
- Flip burgers and cook until the desired doneness is reached.
- Before removing, add onions, bacon, and Cheddar to each patty. Pour about a tablespoon of water onto the griddle and cover with a dome to melt the cheese. Leave covered for about a minute and check the cheese.
- In the meantime, place the buns, cut side down on the grill, and lightly toast. Watch them closely so they don't burn. Remove to a plate.
- Once the cheese is melted, remove one patty to the bottom of the bun. Place a second patty on top. Repeat with the other two patties and bun.
- Dress the smash burger with condiments you like and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Blackstone 4 Burner Flat Top Gas Grill Propane Fuelled Restaurant Grade Professional 36” Outdoor Griddle Station with Side Shelf
12 Inch Heavy Duty Cheese Melting Dome Durable Round Basting, Steaming Cover - Heat Resistant Handle for Flat Top Griddle Grill Indoor/Outdoor
Blackstone Culinar Series XL Griddle Press, Black
Blackstone Burger Spatula Heavy Duty