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Lettuce, for serving
Turn the Blackstone griddle on to low heat.
Mix about 1/2 cup of mayonnaise with huckleberry jam. Set aside.
Drizzle oil on the griddle top. Place bacon on the griddle, flipping early and often. Use a bacon press to help keep the bacon flat. Remove from the griddle when cooked.
Turn the Blackstone griddle up to high heat.
Drizzle olive oil onto the griddle top. Place ground beef balls on the griddle. Smash each into a patty using parchment paper and Blackstone's Burger Press to get a nice sear.
Season the patties with salt and pepper to taste. Flip the patties as needed.
Add 1 slice of Swiss cheese to 4 patties and 1 slice of colby jack cheese to the other 4 patties. The burger patties will cook quickly, so keep an eye on them. Spray some water on the griddle top and cover burgers with a basting cover to help melt the cheese if needed. Add pieces of bacon on top of each patty. Remove when cooked.
Spread mayo on the inside surfaces of buns. Toast buns on the griddle top, mayo sides down. Remove when browned as desired.
Put the burgers together! Add the huckleberry mayo to each bun heel, then lettuce, two patties with cheese and bacon, and then the top bun.
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