Ingredients

For the Burgers

• 2 pounds 80/20 ground chuck
• 8 slices American cheese
• 8 slices thick-cut bacon
• 1 large sweet onion
• 4 brioche burger buns
• 2 tablespoons unsalted butter

Burger Seasoning

• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder

Smash Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon pickle relish
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Mix well and refrigerate.

Equipment Needed

• • Blackstone Griddle
  • Burger press or heavy spatula
  • Parchment paper squares
  • Infrared thermometer
  • Two metal spatulas
  • Bacon press (optional)

Instructions

Preparing the Ingredients

Step 1: Form Beef Balls

Divide beef into:

Eight 4-ounce balls

Do not compress them tightly.

Loose meat creates a better crust.

Place on a tray and refrigerate until cooking.

Step 2: Prepare Onions

Slice onion extremely thin.

The thinner the slices, the better they caramelize.

Set aside.

Step 3: Prepare Bacon

Lay bacon strips on a plate.

No need to precook.

The Blackstone will handle everything.

Blackstone Cooking Instructions

Step 1: Preheat the Griddle

Preheat one side to medium-high heat.

Target surface temperature:

425°F – 475°F

Use an infrared thermometer for accuracy.

Step 2: Cook the Bacon

Place bacon on one side of the griddle.

Cook 8-10 minutes.

Flip occasionally.

Cook until crispy.

Move to warming zone.

Reserve some bacon grease on the griddle.

That grease equals flavor.

Step 3: Caramelize the Onions

Add onions to the bacon grease.

Cook:

8-10 minutes

Stir frequently.

Look for:

• Golden brown color
• Soft texture
• Sweet aroma

Move onions to warming area.

Step 4: Toast the Buns

Butter the inside of each bun.

Place face-down on the griddle.

Toast 1-2 minutes.

Remove once golden brown.

The Most Important Step: Smashing the Burgers

Place beef balls on the hottest area of the griddle.

Immediately top each ball with a small handful of onions.

Place parchment paper over the beef.

Using a burger press or spatula:

Smash firmly until approximately ¼-inch thick.

Do NOT smash again.

One smash only.

This creates the famous crispy edge.

Season immediately with:

• Salt
• Pepper
• Garlic powder

Step 5: Build the Crust

Leave burgers untouched for:

2-3 minutes

You should see:

• Deep brown edges
• Crispy crust formation

Resist the urge to move them.

Step 6: Flip

Scrape firmly underneath.

Flip once.

Immediately add cheese.

Use:

Two slices American cheese per burger.

Cook 45-60 seconds.

The cheese should be completely melted.

Build the Perfect Burger

Bottom Bun

↓

Smash Sauce

↓

Double Patty with Cheese

↓

Caramelized Onions

↓

Crispy Bacon

↓

More Smash Sauce

↓

Top Bun

Pro Tips

Use 80/20 Beef

Lean beef doesn’t create the same crust.

Fat equals flavor.

Hotter Is Better

425°F-475°F is the sweet spot.

Too cool and the meat steams.

Don’t Press After Flipping

Pressing after flipping squeezes out moisture.

Use American Cheese

It melts better than almost anything else.

One Smash Only

Multiple smashes destroy the crust.

Optional Toppings

• Pickles
• Jalapeños
• BBQ Sauce
• Fried Egg
• Mushrooms
• Crispy Fried Onions

Storage

Store leftover patties separately.

Refrigerate up to:

3 days

Reheat on the Blackstone at medium heat.

Frequently Asked Questions

What is the best meat for smash burgers?

80/20 ground chuck provides the ideal balance of fat and flavor.

Why are my smash burgers not crispy?

The griddle is usually not hot enough.

Aim for at least 425°F.

Can I use cheddar instead of American cheese?

Yes, but American cheese creates the classic diner-style melt.

Why only smash once?

Repeated smashing removes juices and prevents proper crust development.

Do I need a burger press?

No. A sturdy metal spatula works perfectly.

Final Thoughts

These Blackstone Bacon, Cheese & Onion Smash Burgers combine everything that makes flat-top cooking special: crispy beef edges, smoky bacon, sweet caramelized onions, melted cheese, and a perfectly toasted bun.

Once you master this recipe, you’ll understand why so many people buy a Blackstone specifically for smash burgers.

The combination of textures and flavors is simply hard to beat.