Steakhouse Smashburger

Directions

1. Preheat the Blackstone griddle to low-medium heat. If necessary, drizzle and spread oil on the griddle top.

2. Lay bacon on the hot griddle top, flipping early and often to prevent burning. Use the Blackstone bacon press if needed. Once cooked, remove the bacon from the griddle and cut each slice in half.

3. Turn the griddle up to high heat and drizzle oil on the griddle top.

4. Form the ground beef into eight 3-4 ounce loosely-packed meatballs, adjusting size based on bun size. Place the meatballs on the griddle top and press down with a Blackstone burger press or spatula. Season with Blackstone Steakhouse seasoning or salt, pepper, and garlic to taste. Flip when the first side is seared, and season the other side.

5. Place one slice of cheese on each patty.

6. On the griddle top, add oil, onions, and mushrooms. Season with liquid smoke and Blackstone's Steakhouse seasoning or salt, pepper, and garlic.

7. Stack one patty with cheddar cheese on top of a second patty with colby-pepper jack cheese. Stack together all four burgers. Add two half-slices of bacon to each burger.

8. Spread mayo on the inside of each hamburger bun and place face-down on the griddle top until lightly browned.

9. Remove the buns from the griddle and assemble the burgers: spread more mayo on the inside of the hamburger bun heel, add lettuce, 2 patties with bacon, onions, and mushrooms to each heel. Top with BBQ sauce and the top bun. Enjoy!