Bbq Bacon Smash Recipe

Cook the bacon: place bacon in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and evenly browned, about 10–12 minutes. Transfer to a paper-towel-lined plate to drain. When cool, cut each slice in half crosswise (to fit buns) and keep warm.

Mix BBQ mayo: in a small bowl combine mayonnaise and smoked paprika (if using). Stir until smooth and refrigerate until assembly.

Prep onions and pickles: have thin onion slices and pickle slices ready. Slice buns in half and set aside.

Portion beef: divide the 1 lb ground beef into six equal portions (about 2.7 oz / 75 g each) and loosely form into ball-shaped portions. Do not overwork the meat.

Preheat griddle/skillet: heat a large cast-iron skillet or flat griddle over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and spread to coat the surface. Add the butter and let it melt and foam.

Smash the patties: working in batches (3 patties per batch for a 12–inch skillet), place 3 beef balls on the hot surface, spacing them well. Immediately press each ball flat with a sturdy spatula or a heavy metal press to about 1/4-inch thickness. Hold pressure for 10–15 seconds to get good contact.

Season and cook: sprinkle each smashed patty evenly with salt and pepper. Let cook undisturbed until deeply browned and edges are crisp, about 2–3 minutes.

Flip and cheese: using a thin spatula, scrape and flip each patty. Immediately place a slice of cheddar on each patty and cover the skillet with a lid or plate for 20–30 seconds to melt the cheese and finish cooking (another 30–60 seconds). Remove cooked patties to a warm plate and tent with foil. Repeat with remaining beef balls, adding oil/butter if needed.

Toast buns: spread softened butter on cut sides of buns. On the same skillet or griddle (wipe out excess grease leaving a thin film for flavor), place buns cut-side down and toast until golden, about 30–60 seconds. Remove and set aside.

Sauce and layer: spread 1 tablespoon of BBQ mayo on the top bun of each sandwich. On the bottom bun spread about 1 tablespoon BBQ sauce. Place two smashed patties (stacked) on each bottom bun for a double-smash style. Spoon another 1 tablespoon of BBQ sauce over the patties.

Add bacon and pickles: place 2 pieces of halved bacon (or 3 if you prefer more) on top of the cheese-covered patties, then add 3–4 pickle slices and a few rings of thinly sliced onion as desired.

Finish: place the mayo-spread top bun over the stack. Press gently to compact. Serve immediately while hot.