Go Back
–+ servings
BBQ Bacon Blackstone Smash Burgers

Savory BBQ Bacon Blackstone Smash Burgers for Summer Delights

BBQ Bacon Blackstone Smash Burgers are juicy, crispy, and perfect for summer cookouts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Beef
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1 pound Ground Beef (80/20 Chuck) Higher fat content for juicy burgers.
  • 1 teaspoon Kosher Salt For seasoning.
  • 1 teaspoon Black Pepper For spice.
  • 1 teaspoon Garlic Powder Depth of flavor.
For the Toppings
  • 8 slices Thick Cut Bacon Cooked until crispy.
  • 4 slices American Cheese (or Cheddar) Melts well.
  • 1/2 cup BBQ Sauce Choose your favorite.
For the Buns
  • 4 buns Brioche Buns Soft and lightly sweet.

Equipment

  • Blackstone griddle

Method
 

Step‑by‑Step Instructions
  1. Preheat the Blackstone griddle to medium-high heat (around 400°F).
  2. Cook bacon on the griddle for about 5–7 minutes until crispy. Remove and leave drippings on the griddle.
  3. Butter the inside of the brioche buns and toast them on the griddle for 2–3 minutes until golden brown.
  4. Shape ground beef into golf ball-sized balls, place on the griddle, cover with parchment, and smash down to 1/4-inch thickness.
  5. Season smashed patties with kosher salt, black pepper, and garlic powder. Cook for about 2 minutes until crispy edges form.
  6. Flip the patties, top with cheese, and cook for an additional minute to melt the cheese.
  7. Assemble by stacking two patties on each bun, adding bacon and BBQ sauce, then top with the other bun.

Nutrition

Serving: 1burgerCalories: 750kcalCarbohydrates: 40gProtein: 45gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 150mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 4mg

Notes

Customize toppings as desired. Store leftovers properly for freshness.

Tried this recipe?

Let us know how it was!