Bacon-Double-Cheese Smash Burgers

Step 1

Set griddle or cooktop to medium-high heat

Step 2

Place 8 – 12 strips of bacon on the griddle

Step 3

Turn and cook both sides until crisp, then remove from the heat and reserve

Step 4

HINT: Leave the bacon grease on the griddle for cooking the burger patties

Step 5

Using 1 10" x 10" sheet of aluminum foil, make a dome large enough to cover a patty

Step 6

Make 1 tinfoil dome per patty and set aside for later use

Step 7

Incorporate 2 tbsp Campfire Steak Seasoning evenly thoughout the meat

Step 8

Divide the meat evenly into 4 – 6 oz balls

Step 9

Place the 4 balls on the griddle and smash flat with large spatula or the botton, flat area of a large cooking dish

Step 10

The goal is to smash the patties until they are slightly larger than the buns

Step 11

Once a dark crust is formed on the bottom of the patty, flip the burger over

Step 12

Place 2 slices of cheese on top and then tent with a foil dome

Step 13

Check your burger patty for doneness with an instant-read thermometer, remove from heat when done, reserve

Step 14

HINT: Well done is 160 degrees internal temperature. Pull at 155 degrees as the meat temp will rise about 5 degrees after removing from the heat

Step 15

Grill the buns until lightly toasted

Step 16

Start from the bottom and build up; bottom bun, meat & cheese, bacon, sliced onion, pickles, condiments with the top bun

Step 17

HINT: Go Aussie-Style by adding lettuce, tomato, pickled beetroot, and a fried egg!