Bacon Bbq Smash Burger Recipe

Portion ground beef

Divide 1 lb ground beef into 4 equal portions (about 4 oz / 113 g each). Roll each portion into a loose ball; do not overwork the meat.

Preheat griddle/skillet

Heat a large cast-iron skillet or griddle over medium-high heat until very hot, about 4–6 minutes. Add 1–2 tablespoons vegetable oil and spread to coat the surface.

Smash and sear

Place 1–2 meat balls onto the hot skillet leaving space between. Immediately place a piece of wax paper over a ball and press firmly with a heavy spatula or burger press to flatten to about 1/4-inch thickness. Season the exposed top with a pinch of kosher salt and black pepper. Repeat with remaining balls (work in batches). Cook without moving for 2–3 minutes until edges are deeply browned and crisp.

Flip and cheese

Using a metal spatula, scrape under the patty and flip. Immediately place an American cheese slice on each patty so it starts to melt. Cook 30–45 seconds more until cheese is melted and the patty is cooked through. Remove patties to a plate and tent loosely with foil to keep warm.

Cook bacon

While patties cook, lay bacon slices in a cold skillet, then turn heat to medium and cook until crisp, 8–12 minutes, turning occasionally. Transfer bacon to paper towels to drain and keep warm. Alternatively bake at 400°F (200°C) for 15–20 minutes on a rimmed sheet for even crispness.

Toast buns

Melt butter in a clean skillet over medium heat. Split buns and toast cut sides until golden, about 1–2 minutes. Remove from heat.

Prepare pickles and onions

Slice hot sour pickles thinly if not pre-sliced. Have crispy fried onions ready in a bowl to top burgers at assembly.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup BBQ sauce, 1 tsp apple cider vinegar, 1/2 tsp hot sauce (optional), 1/2 tsp brown sugar, 1/4 tsp smoked paprika, and 1/4 tsp black pepper. Whisk until smooth and taste; adjust sweetness or heat to preference. Refrigerate until ready to use.

Build each bacon BBQ smash burger right before serving to preserve crispness:

1. Spread about 1 tablespoon of the creamy BBQ sauce over the bottom half of each toasted bun.

2. Place one hot, cheesy smash patty on top of the sauce.

3. Layer two strips of crisp bacon (or broken pieces to fit) over the patty.

4. Add a generous scattering (about 2 tablespoons) of hot sour pickle slices over the bacon.

5. Sprinkle roughly 2–3 tablespoons of crispy fried onions on top for crunch.

6. Spread a little more creamy BBQ sauce on the top bun if desired, then close the burger.

7. Serve immediately while patties are hot and onions remain crispy.