The husband and I recipe tested multiple times to achieve the perfect Double Bacon Smashed Burgers, and I think we finally nailed it with this recipe!
Poor guy is always stuck trying my chicken wings, candied bacon recipes, and now these burgers… oh the things he “puts up with” for my sake 😉
Seriously though, he was quite the helper when I experimented with different types of ground beef, various size patties, and smashing techniques.
I wanted to call these “Go Big or Go Home” burgers because they are quite spectacular with two beef patties and 4 slices of cheese and bacon per burger.
Smashed burgers are basically a burger patty smashed super thin to create a crisp exterior, specifically the outer edges which is the BEST part.
Some question if smashing them makes them less juicy, but these were great! And we actually liked the change from our traditional thick burger patty.
How to Make Double Bacon Smashed Burgers
Sharing the results from our burger testing day… the 80/20 ground beef won by far.
Lean ground beef is not the way to go here.
For the size, the winner was forming 1 1/2 pounds of ground beef into 4 patties (and keep in mind these are double burgers, so yes ALL this is for 2 burgers).
Smashing them was way easier when they were formed as a burger patty already. I have had several people recommending to form the beef in balls first, rather than patties.
I tried both and for sure prefered when they were already formed like this.
For the cheese, good old fashioned American cheese was our preference.
So, this whole thing originally started when I asked my husband what he wanted for dinner.
His response was “something simple like bacon cheeseburgers”…. I mean, he knows by now I don’t do anything “simple” 😉
I preheated the Blackstone griddle to medium heat for the bacon and cooked 8 slices for a few minutes and then placed the slices on paper towels.
You could for sure use a cast iron skillet if you don’t have a Blackstone or flat top grill, but would have to do smaller batches.
After the bacon, crank the heat to medium high and place the burger patties, which are simply seasoned with kosher salt and pepper on both sides.
For the smashing part I tried several methods.
The one I liked best was placing a piece of parchment paper over the burger and using a burger press to really smash and with a twist at the end.
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The burgers will cook a minute or two and then flip.
Add the cheese right after you flip because the burger will be cooked by the time the cheese melts.
If you have a metal dome, place it over top and squirt a little water on the griddle to steam the cheese to ooey gooey meltiness level.
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Toasty buns are a must around here so I did toast them as well on the griddle.
So now is the part where we build the PERFECT burger.
Start with the bottom toasty bun.
First add my special burger sauce that I made by mixing together mayo, ketchup, and hot sauce.
Then the first burger patty, more sauce, 2 slices bacon, the second burger patty, more sauce and 2 more bacon slices.
Finally, yes, even more sauce and then the top bun.
Napkins are a must when devouring these Double Bacon Smashed Burgers!
So there you have it…this is the result of what we found to be the ultimate smashed burger!
Now excuse me while I go have a salad to maintain some sort of balance after SO much burger taste testing 🙂
If you like Double Bacon Smashed Burgers, you might also like these recipes…
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Double Bacon Smashed Burgers
Double Bacon Smashed Burgers is our perfected smashed burger after recipe testing many times, juicy, crisp edges and with a great sauce!
- 1/4 cup mayo
- 1/4 cup ketchup
- 4 to 6 dashes Frank's Red Hot Sauce
- 1 1/2 pounds ground beef (I used 80/20)
- kosher salt, pepper
- 8 slices bacon
- 8 slices American cheese (from the deli)
- 2 burger buns
Put the mayo, ketchup, and hot sauce in a bowl. Stir until combined, set aside.
Form the ground beef into 4 burger patties and sprinkle kosher salt and pepper on both sides of each patty.
Preheat the Blackstone griddle to medium high heat (or cast iron skillet) for a few minutes.
Note: If using a cast iron skillet rather than a griddle, you may need to cook everything in smaller batches.
Put the bacon on the griddle and cook 3 to 4 minutes, turning a few times and flattening them with a spatula. Remove once cooked and place on paper towels.
Place the burger patties on the griddle right over the bacon grease. Use a burger press (or spatula) to press them and twist so they get very flat.
Note: I placed a piece of parchment paper between the burger and press to prevent sticking.
Cook the burgers 1 to 2 minutes, flip and add 2 slices of cheese to each burger. Cook 1 to 2 more minutes.
Note: If you have a dome, place over the burgers with some water to steam the cheese.
Add the 2 burger buns to the griddle, cut side down for 30 seconds to toast them.
Build the burgers with the sauce from earlier on the bottom buns, then a burger patty, 2 slices of bacon and more sauce. Then another burger, 2 more slices of bacon, and more sauce. Place the top bun and enjoy (ps-grab some napkins 😉 )