Ingredients:
- 4 slices of bacon
- Cooking oil (for the griddle)
- 900g minced beef with 30% fat.
- Seasoning blend of salt, pepper and garlic powder
- 4 slices of smoked cheddar cheese (regular cheddar also works)
- 4 slices of pepper jack cheese
- Onion, diced
- Mushrooms, chopped
- Liquid smoke
- 4 burger buns (brioche buns recommended)
- Green leaf lettuce, shredded
- BBQ sauce
- Mayonnaise to taste
Instructions
1. Heat the Blackstone griddle to low-medium heat. If needed, drizzle and spread oil over the griddle surface.
2. Place the bacon slices on the hot griddle, turning early and often to prevent burning. Use the Blackstone bacon press if needed. When done, remove the bacon from the griddle and cut each slice in half.
3. Turn the griddle heat to high and drizzle oil over the surface.
4. Shape the mince into eight loosely packed balls of 85-115 g, adjusting the size to your buns. Place the balls on the griddle and press down with the Blackstone burger press or a spatula.
5. Season with salt, pepper and garlic. Flip once the first side is cooked, then season the other side.
6. Place one slice of cheese on each patty.
7. Add oil, onions and mushrooms to the griddle. Flavour with liquid smoke and season with salt, pepper and garlic powder.
8. Stack one patty with cheddar on top of another patty with colby-pepper jack cheese. Assemble all four burgers. Add two half slices of bacon to each burger.
9. Spread mayonnaise on the inside of each burger bun and place them cut side down on the griddle until lightly browned.
10. Remove the buns from the griddle and assemble the burgers: spread more mayonnaise on the inside of the bun lid, add lettuce, 2 patties with bacon, onions and mushrooms on each bottom bun. Top with BBQ sauce and the top bun. Enjoy!