There is a culinary revolution happening in backyards across the country, and it is entirely centered around the flat top griddle. If you are looking to elevate your weekend cookouts, these BBQ Bacon Blackstone Smash Burgers are about to become your new obsession. Forget thick, dense pub style burgers that take forever to cook and often dry out in the center. The smash burger technique relies on high heat and heavy pressure to create a burger with a deeply caramelized, crispy, lacy crust while trapping all the mouthwatering juices inside.
When you add thick cut crispy bacon, melty cheese, and a generous drizzle of sweet and smoky barbecue sauce, you elevate an already perfect burger into a restaurant quality masterpiece. If you are a fan of rich, tangy flavors like those found in a baked BBQ ranch chicken casserole, translating that flavor profile to a hot griddle is a game changer.
Making burgers on a Blackstone or any flat top griddle is incredibly fast and allows you to cook for a crowd without breaking a sweat. It is the quintessential summer dinner, perfect for feeding a hungry family after a long day in the sun. Best of all, because you are cooking outside, cleanup is an absolute breeze!
The Science of the Smash: Why You Will Love This Recipe
If you have never had a true smash burger, you might be wondering why we smash the meat in the first place. Doesn’t that press out all the juices? The answer lies in the timing and the Maillard reaction.
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The Crust (Maillard Reaction): When you smash the cold meat onto a screaming hot griddle, you maximize the surface area that touches the metal. This creates a rapid browning process (the Maillard reaction), resulting in a crispy, intensely savory crust that a regular grill just cannot replicate.
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Juiciness: You only press the burger once at the very beginning of the cooking process while the fat is still solid. This traps the melting fat inside the patty as it cooks, guaranteeing a juicy bite.
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Speed: Because the patties are incredibly thin, they cook in literally minutes. You spend less time standing over a hot stove and more time enjoying the party.
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Customizable for Crowds: You can easily adapt these for picky eaters, but the core BBQ and bacon flavor profile is a universal crowd pleaser. If you want a comforting meal later in the week without the grill, you can always rely on something like Dolly Parton’s 5-ingredient casserole.
The Essential Ingredients
Creating the perfect griddle burger requires the right components. Here is what you need to gather before firing up the Blackstone:
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Ground Beef (80/20 Blend): This is non negotiable. You must use ground chuck with an 80% lean to 20% fat ratio. If you use leaner beef (like 90/10), your burgers will be dry and will not develop that signature lacy crust. The fat is what fries the edges!
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Thick Cut Bacon: A BBQ burger isn’t complete without bacon. Cooking it right on the griddle means you get to smash your burgers directly in the leftover bacon grease for out of this world flavor. (Save the rest of that bacon grease for tomorrow’s tater tot breakfast bowl with sausage gravy!).
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Cheese: Classic American cheese is the gold standard for smash burgers because of its superior melting capabilities, but sharp cheddar or pepper jack are excellent alternatives.
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BBQ Sauce: Choose your favorite high quality store bought or homemade barbecue sauce. Whether you prefer sweet, spicy, or mustard based, make sure it complements the bacon.
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Burger Buns: A soft, squishy bun is essential. Brioche or potato buns work best. You will toast them in butter on the griddle to prevent them from getting soggy.
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Seasoning: Keep it simple! Kosher salt, freshly cracked black pepper, and a dash of garlic powder are all you need. The beef, bacon, and BBQ sauce bring enough complex flavors.
Perfect Pairings for Your BBQ Feast
A great burger needs great sides and desserts to round out the meal. When hosting a summer cookout, pair these heavy, savory burgers with refreshing, chilled side dishes. A sweet and creamy classic ambrosia salad recipe is a fantastic retro side, or you can opt for the sweet and salty crunch of the ultimate strawberry pretzel salad.
When it comes time for dessert, keep the summer theme going! Serve a patriotic red white blue marble cake or a no bake summer berry trifle recipe to perfectly close out your barbecue.
Step-by-Step Instructions
1. Mise en Place (Prep Your Station)
Griddle cooking is extremely fast. Once you start, you won’t have time to run back inside. Portion your cold ground beef into loose, 2.5 to 3 ounce balls. Do not pack the meat tightly; a loose ball creates a better, craggier crust. Bring your cheese, buns, bacon, and a heavy burger press (or two sturdy spatulas) out to the griddle.
2. Cook the Bacon
Preheat your Blackstone griddle to medium high heat (around 400°F). Lay down your thick cut bacon strips. Cook until crispy, flipping as needed. Move the cooked bacon to the cooler side of the griddle or a paper towel lined plate. Crucial Step: Do not scrape away all the bacon grease! Leave a thin layer on the hot zone to cook your burgers in.
3. Toast the Buns
Spread a little butter (or mayonnaise) on the inside of your brioche buns. Place them face down on a clean area of the griddle for 30-60 seconds until perfectly toasted and golden brown. Remove and set aside.
4. The Smash
Place your loosely packed beef balls onto the hottest part of the griddle, leaving a few inches between each one. Place a small square of parchment paper over the first meatball (this prevents the meat from sticking to your press). Using a heavy cast iron burger press or a stiff metal spatula, press down firmly and evenly until the patty is incredibly thin about 1/4 inch thick. Repeat with the remaining meatballs.
5. Season and Sear
Once smashed, discard the parchment paper. Liberally season the exposed side of the patties with salt, pepper, and garlic powder. Let them cook undisturbed for about 2 minutes. You will see the juices bubbling up and the edges turning dark brown and crispy.
6. The Flip and Cheese
Using a sharp, rigid metal spatula, scrape firmly underneath the patty, ensuring you get under that beautiful crust (don’t leave the best part stuck to the griddle!). Flip the burger. Immediately place a slice of cheese on each patty. Let it cook for just 1 more minute until the cheese is completely melted.
7. Assemble the Burgers
To build the ultimate BBQ Bacon Smash Burger, place one or two cheesy patties onto your toasted bottom bun. Top with two slices of crispy bacon, a generous drizzle of your favorite BBQ sauce, and the top bun. Serve immediately!
BBQ Bacon Blackstone Smash Burgers
Ingredients
- 1 lb ground beef (80/20 chuck) divided into 8 loose balls
- 8 slices thick-cut bacon
- 8 slices American cheese or cheddar
- 4 brioche buns, halved
- 1/4 cup butter, softened for buns
- 1/2 cup BBQ sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat a griddle or large cast-iron skillet to medium-high heat (about 400°F).
- Cook the bacon until crispy. Transfer to a plate and leave a thin layer of bacon grease on the cooking surface.
- Butter the cut sides of the brioche buns and toast them until golden brown. Set aside.
- Place the beef balls onto the hot surface. Cover each with parchment paper and smash to about 1/4-inch thickness using a spatula or burger press.
- Remove parchment and season patties with salt, pepper, and garlic powder. Cook undisturbed for about 2 minutes until crispy edges form.
- Flip the patties using a sturdy spatula. Immediately top each with cheese and cook for another minute until melted.
- Assemble burgers by stacking two patties on each bun, adding crispy bacon, and drizzling with BBQ sauce. Top with the bun and serve immediately.
Notes
Storage and Reheating Tips
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Storage: Smash burgers are truly best eaten fresh off the griddle. However, if you have leftovers, store the cooked patties separate from the buns and toppings in an airtight container in the refrigerator for up to 3 days.
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Reheating: Do not microwave smash burgers if you can avoid it, as this makes the meat rubbery and destroys the crust. Instead, reheat the patties in a skillet over medium heat for a minute or two per side until warmed through.
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Sweet Cravings: If you have leftover buns, you can actually use the hot griddle to make a quick dessert! But if you want a dedicated treat for the next morning, prep some easy sweet cinnamon twists to enjoy with your coffee.
Variations and Add-Ons
The beauty of the smash burger is its versatility. Feel free to customize:
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The Western Burger: Add crispy onion rings (fried or baked) right under the top bun for extra crunch and height.
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Spicy BBQ: Swap the American cheese for pepper jack, add fresh jalapeño slices to the griddle while the meat cooks, and use a spicy, habanero infused BBQ sauce.
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Caramelized Onions: Before smashing the burgers, cook down a pile of thinly sliced sweet onions on the griddle until jammy and golden brown. Serve them piled high under the bacon.
Frequently Asked Questions (FAQs)
Do I need a Blackstone to make smash burgers? No! While a Blackstone or outdoor flat top griddle gives you the space to cook a lot of burgers at once, you can easily make these inside using a large cast iron skillet over medium high heat.
Why do I need parchment paper to smash? When raw beef hits hot metal, it gets sticky. If you press down with a metal spatula or press, the meat will stick to your tool and tear when you lift it. A small piece of parchment paper acts as a non stick barrier, ensuring a perfectly smooth, even smash every time.
Should I season the meat before forming the balls? No! Never mix salt into your ground beef before forming the balls. Salt begins to draw out moisture and breaks down the proteins, which will turn your burger into a dense, sausage like texture. Always season the outside of the patty only after it has been smashed on the griddle.
Can I make these patties thicker? You can, but then it ceases to be a true “smash” burger. The entire point of this technique is maximizing the crispy crust to meat ratio. If you want a thicker burger, it is better to stack two or three thin smashed patties on top of each other (a double or triple smash) rather than making one thick patty.