Bacon-Double-Cheese Smash Burgers
Grilled Aussie-Style, smashed, cheeseburgers with bacon
Prep Time20 minutes mins
Active Time20 minutes mins
Assembly5 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American, Bacon, Burgers
Keyword: Bacon, Cheeseburger, Hamburger, smashburger
Yield: 4 Cheeseburgers
Author: Australian Butcher Ben Surman
Cost: $20
- 1.5 lbs Ground beef 80/20
- 4 each buns brioche recommended
- 12 slices bacon
- 8 slices American cheese
- 1/2 each sliced yellow onion
- 2 tbsp SuckleBusters Campfire Steak Seasoning
- 1 oz dill pickles
- 1 oz ketchup
- 1 oz mustard
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!