BBQ Burgers

These BBQ smash burgers have become my ultimate grilling obsession when I want burgers that taste like they came from a legendary burger joint but with the satisfaction of making them myself on my flat-top grill. I discovered the magic of smash burgers a few years ago at a local restaurant and immediately knew I needed to recreate them at home, and after countless experiments, this version with layers of crispy beef, melted cheese, caramelized onions, and smoky bacon all dripping with BBQ sauce has become the burger that friends specifically request when they know I'm firing up the grill. The technique of smashing the meat balls super thin creates those irresistibly crispy, lacy edges that contrast perfectly with the juicy interior, and stacking two patties per burger means you get that perfect meat-to-bun ratio that makes every bite absolutely perfect.

My brother-in-law, who considers himself a burger connoisseur and regularly travels to try famous burger places across the country, actually said these were in his top five burgers he'd ever eaten. Coming from someone that critical and experienced with burgers, that compliment meant everything to me. He particularly loved the crispy edges on the smashed patties and the way the BBQ sauce, cheese, and caramelized onions all melded together into what he called "burger perfection." Now every time we have family gatherings, he specifically requests these burgers and has stopped suggesting we go out to his favorite burger spots because he'd rather I make these at home.

Essential Ingredients Breakdown

• Ground beef: Use the 80/20 blend for juicy, flavorful results (24 oz divided into eight 3-oz balls is ideal for double stacking).
• Seasoning blend: Simple mix of salt, black pepper, garlic powder, onion powder, and smoked paprika for savory depth and subtle smokiness.
• Bacon: Adds smoky, salty, crispy contrast (8 strips, 2 per burger). Cook first to season the flat-top.
• Onions: Slice thinly; cook in butter/bacon fat for 8-10 minutes until **sweetly caramelized**.
• BBQ sauce: Provides signature tangy, sweet, smoky flavor (use your favorite sauce).
• Cheddar cheese: Sharp cheddar melts well and adds tang (8 slices). Use room temperature slices.
• Pretzel buns: Provide sturdy structure and salty, slightly chewy character. Toast lightly.

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Creating Perfect Burgers

Preparing ingredients:

Mix seasoning. Divide beef into eight loose 3-ounce balls. Slice onions thinly. Keep ingredients accessible.

Cooking the bacon and onions:

Preheat flat-top to medium. Cook bacon until crispy (8-10 mins). Remove bacon. Add butter and sliced onions to the rendered fat. Season onions and cook for 8-10 minutes, tossing frequently, until golden brown and sweet. Scrape onions to the side.

Smashing technique:

Turn flat-top heat to high until blazing hot. Add oil. Season tops of meat balls and place seasoned-side down. Cover with parchment and press straight down with significant force until patty is very thin (5-6 inches wide). Season the exposed side. Repeat quickly.

First side cooking:

Cook undisturbed for about 2 minutes until the edges are dark brown and crispy. Flat-top should be aggressively sizzling.

Flipping and finishing:

Scrape firmly under each patty and flip. Immediately brush BBQ sauce over the cooked side, then quickly place a slice of cheese on top. Cook for about 2 more minutes until the cheese is fully melted and bubbling. Remove patties.

Assembling the burgers:

Spread BBQ sauce on the bottom bun. Stack two cheese-covered patties. Top with generous caramelized onions, two strips of bacon, and more BBQ sauce if desired. Top with bun and serve immediately.

I've learned through making these burgers countless times that the temperature of your flat-top is absolutely critical for success. My first attempts involved a grill that wasn't hot enough, and the burgers just steamed rather than developing that crispy crust I was after. Now I always turn the heat to high and let it get so hot it's almost smoking before I put the meat down, and the difference is dramatic with those lacy, crispy edges forming perfectly every time. I also discovered that smashing harder than feels comfortable is actually correct because you want those patties really thin, and being timid with the press results in thicker burgers that don't have the right texture.

Smashing Technique Mastery

• Press straight down with significant force, concentrating on getting the edges thin.
• Use parchment paper to prevent the meat from sticking to your press.
• The thinner you smash, the more surface area touches the hot grill, creating more crispy bits.

Flat-Top Alternatives

A large cast-iron griddle or skillet works beautifully. Heat it over high heat until it's smoking hot before adding the burgers. High heat and a flat surface are the key requirements.

Delicious Flavor Variations

• Jalapeño Popper Burgers: Add sliced pickled jalapeños and use pepper jack cheese.
• Mushroom Swiss Burgers: Sauté sliced mushrooms with the onions and use Swiss cheese.
• Hawaiian Twist: Use teriyaki sauce instead of BBQ and top with grilled pineapple.

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Professional Kitchen Wisdom

• Form loose meat balls rather than packing them tightly for tender burgers.
• Add cheese immediately after flipping to maximize melt time.
• Don't press down on burgers after flipping (to retain juices).
• Let burgers rest briefly before serving for juice redistribution.

I've made these BBQ smash burgers for countless backyard barbecues, game day parties, and casual family dinners, and they never fail to be the star of the meal that everyone raves about. There's something about that combination of crispy-edged smashed beef, melted cheese, sweet caramelized onions, smoky bacon, and tangy BBQ sauce that hits every savory craving perfectly and makes even burger skeptics go back for seconds. The technique of smashing the patties creates texture and flavor that regular thick burgers simply cannot match, and once you master the method, you'll never want to make thick burgers again. They've become my signature dish that friends specifically request when they know I'm grilling, and I'm always happy to fire up the flat-top because watching people's faces when they bite into these burgers and experience all those layers of flavor never gets old!

Frequently Asked Questions

→ Why smash the burgers instead of making thick patties?

Smashing creates more surface area for a crispy, caramelized crust while keeping the inside juicy. It also cooks faster and develops better flavor.

→ Can I make these without a flat-top grill?

Yes, use a cast iron griddle or large skillet on your stove. You can also use a regular grill with a flat griddle attachment.

→ What if I don't have a burger press?

Use a sturdy metal spatula and press down firmly, or use the bottom of a heavy pan wrapped in parchment paper.

→ Can I make single-patty burgers instead?

Absolutely. Just use one patty per burger instead of stacking two. You'll get 8 single burgers instead of 4 doubles.

→ How do I keep the patties from sticking?

Make sure your grill or griddle is well-oiled and hot before adding the meat. Don't try to flip too early - wait until the edges are browned.

→ Can I prep these ahead of time?

You can portion and season the meat balls ahead, and cook the bacon and onions in advance. Cook the patties fresh for best results.