Cook the bacon

• Set griddle or cooktop to medium-high heat
• Place 8 – 12 strips of bacon on the griddle
• Turn and cook both sides until crisp, then remove from the heat and reserve
• HINT: Leave the bacon grease on the griddle for cooking the burger patties

Make tinfoil tent domes

• Using 1 10" x 10" sheet of aluminum foil, make a dome large enough to cover a patty
• Make 1 tinfoil dome per patty and set aside for later use

Cook the Smash Burgers

• Incorporate 2 tbsp Campfire Steak Seasoning evenly thoughout the meat
• Divide the meat evenly into 4 – 6 oz balls
  
• Place the 4 balls on the griddle and smash flat with large spatula or the botton, flat area of a large cooking dish
• The goal is to smash the patties until they are slightly larger than the buns
• Once a dark crust is formed on the bottom of the patty, flip the burger over
• Place 2 slices of cheese on top and then tent with a foil dome
• Check your burger patty for doneness with an instant-read thermometer, remove from heat when done, reserve
  
• HINT: Well done is 160 degrees internal temperature. Pull at 155 degrees as the meat temp will rise about 5 degrees after removing from the heat

Assemble the smash burgers

• Grill the buns until lightly toasted
  
• Start from the bottom and build up; bottom bun, meat & cheese, bacon, sliced onion, pickles, condiments with the top bun
• HINT: Go Aussie-Style by adding lettuce, tomato, pickled beetroot, and a fried egg!

Serve and Enjoy!