Blackstone BBQ Bacon Smash Burgers
These BBQ Bacon Smash Burgers make the best recipe for the blackstone griddle! A juicy burger with crispy edges that is loaded with uncured bacon, carmalized onions, and your favorite bbq sauce. It will most definitely become a family favorite burger recipe.
Servings 4
Calories 592kcal
Equipment
- Blackstone Griddle or cast iron pan
- Burger Press or large metal spatulas
Ingredients
- 2 lb ground chuck or ground beef
- 2 tbsp bbq sauce
- 12 oz bacon
- ½ large onion sliced thinly
- 1 tsp salt
- ½ tsp pepper
- grass-fed cheddar cheese optional
- hamburger buns
For Toppings
- tomatoes sliced
- lettuce
- BBQ sauce
Instructions
- Add the hamburger meat, bbq sauce, salt and pepper to a large bowl and combine well. Then, divide the ground beef mixture into eight even sized, loosely packed, balls.
- Add the bacon slices to the preheated blackstone griddle on medium-high heat. Then, add the sliced onions and mix with a small amount of the bacon fat to allow them to begin caramelizing.Flip the bacon as needed to ensure even cooking on both sides.
- Next, add the beef balls to the griddle over medium high heat and using a burger press, immediately smash the burgers for approximately 10 seconds each until each patty is thinned. Cook for 2-3 minutes per side.
- When the bacon is done to your liking, remove it from the griddle and place it on a paper towel lined plate. Continue stirring the onions as needed and when caramelized to your liking remove them from the griddle.
- Add the hamburger buns to the bacon fat (cut side down) and let them toast on medium heat (turning down to low if you need more time).
- 1-2 minutes before the burgers are done, top with a slice of cheese, allow it to melt while the burgers continue cooking to your preferred level of doneness and then remove from the heat.
- Assemble your homemade smash burger to your liking, topping the toasted bun with the patties, bacon, caramelized onions, additional bbq sauce, and any other toppings you desire. Enjoy!
Notes
Ingredient Notes
- Ground Chuck or Ground Beef - We prefer the flavor that ground chuck provides these burgers, however, ground beef will work as well! We recommend not using anything leaner than 80/20.
- Uncured Bacon - Uncured Bacon is fairly easy to find and simply means the bacon was not cured using synthetic nitrates and nitrites or other preservatives. Bacon without added sugar keeps it paleo and primal.
- BBQ Sauce - If you’re looking to keep these burgers primal or paleo compatible be sure to check the ingredients!
- Buns - If you're looking to keep these gluten free, Canyon Bakehouse gluten free buns are a great option. However, brioche buns, potato buns, or any other soft bun will be delicious as well.
- If you don't have a burger press you can use a large flat metal spatula, or a cast iron skillet to smash the burgers.
- To use a cast iron pan, place a piece of parchment paper between the skillet and the top of each patty.
- To make these burgers in a cast iron skillet, I recommend cooking the bacon first and reserving some of the bacon fat to use for caramelizing the onions and cooking the burger patties in.
- The burgers will have to be cooked in batches to prevent from overcrowding and allowing enough room to “smash”.
- These burgers store best in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 592kcal | Carbohydrates: 17g | Protein: 42.6g | Fat: 36.8g | Saturated Fat: 15.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 155mg | Sodium: 760mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g