When you need a burger in your life, make it epic. Our Bacon Onion Smash Burger pairs smoky, sweet bacon-wrapped onions and double-smoked bacon with melted sharp cheddar and two thin, smashed wagyu-style beef patties. All of that gets sandwiched between a toasted onion bun for maximum flavor and texture.
Bacon Onion Smash Burgers
Smash burgers are a summer favorite for good reason: they’re fast, build a beautiful crust, and scale easily for a crowd. This version elevates the classic by adding two kinds of bacon treatment—thick-cut, crispy bacon and thin-sliced bacon wrapped around onion rounds that are smoked until tender and slightly caramelized.
The technique is simple: form the beef into balls, sear on a screaming hot flat top or cast iron, then smash to create maximum surface contact for an irresistible crust. These cook quickly and you can produce many burgers in a single session, making them a great option for gatherings or a satisfying weeknight meal.
Find more Blackstone and griddle recipes in my grilling collection.
Recipe Shopping List
Before you start, gather the essentials. For precise quantities and the printable recipe card, see the recipe section below.
- Onion buns (or your preferred burger buns)
- Ground beef (80/20 recommended)
- Sharp cheddar or your favorite melting cheese
- Large onions for bacon-wrapped slices
- Bacon (thin-sliced for wrapping, thick-cut for crisping)
- Pickles and other burger garnishes
Try a smoked brat-style burger for a different smoky take.
How To Make This Recipe
Below is an overview of the process. For best results, follow the full ingredient list and step-by-step instructions provided in the recipe card further down.
- Wrap and smoke the onions – Slice onions into thick rounds and wrap each with thin-sliced bacon. Smoke at low temperature until the bacon is cooked and the onion is tender. If you don’t have a smoker, roast them in the oven at a slightly higher temperature to achieve tenderness and some caramelization.
- Cook the thick-cut bacon – Crisp thick-cut bacon on the griddle or in the oven. Set aside on paper towels to drain.
- Form the patties – Divide the beef into evenly sized balls (this recipe yields eight). Season the tops lightly with salt and pepper.
- Preheat and smash – Heat a griddle or cast-iron skillet to medium-high-high. Place the beef balls on the hot surface and immediately press them thin with a smasher or heavy spatula. Season the exposed side.
- Flip, cheese, and rest – Once a deep brown crust forms, flip, add cheese, and cover briefly to melt. Toast buns on the griddle and assemble with bacon, bacon-wrapped onions, pickles, and any preferred garnishes.
Serve This With
Classic fries pair perfectly with these burgers. Use frozen fries on the griddle for ease, or make homemade fries in the air fryer for a crisp, fresh side. A simple green salad or slaw also balances the richness of the burger.
Recipe FAQ
They aren’t mandatory, but they add a smoky, sweet layer of flavor that elevates the burger. If you’re short on time, caramelize plain onion slices on the griddle instead.
No problem — use the same ingredients and form thicker patties to grill or sear without smashing. The bacon-wrapped onions and crisp bacon still make a great topping regardless of patty style.
Ultimate Burgers Roundup
More Recipes Like This
- Smash Burgers
- Smoked Smashed Potatoes
- Blackstone Smashed Potatoes
- French Onion Burgers and Gravy (Instant Pot style)
- Bacon Blue Cheese Burgers
Bacon Onion Smash Burgers
These flat-top smash burgers are quick to make and deliver a restaurant-quality crust and bold bacon-forward flavor. The bacon-wrapped onions bring smoky sweetness while crisp thick-cut bacon adds texture.
Ingredients
- 3 pounds ground beef (80/20)
- Salt and pepper
- 8 slices sharp cheddar or melting cheese
- 8 hamburger buns
- 8 slices thick-cut bacon
Bacon-Wrapped Onions
- 8 thick onion slices (½”–¾”)
- 16 slices thin bacon (to wrap around onion rounds)
Instructions
- Slice onions into thick rounds (about ½”–¾”). Wrap each round with thin-sliced bacon and secure if needed.
- Preheat a smoker to 225°F and place the wrapped onions on the grates. Smoke for 30 minutes, flip, and smoke another ~20 minutes until the bacon is cooked and the onion is tender. If using an oven, roast at 300–325°F until tender and the bacon is cooked.
- Cook the thick-cut bacon on the griddle or in the oven until crisp. Drain on paper towels.
- Divide the ground beef into eight equal balls. Lightly season the top of each ball with salt and pepper.
- Preheat a griddle, flat top, or heavy cast-iron skillet until very hot (medium-high to high).
- Place the beef balls onto the hot surface. Immediately press them thin with a heavy spatula, burger press, or flat weight. Use parchment if desired to prevent sticking.
- Cook until a deep brown crust forms, then season the uncooked side. Flip, add cheese, and cover briefly to melt the cheese if needed.
- Toast buns on the griddle, then assemble burgers with cheese, thick-cut bacon, bacon-wrapped onions, pickles, and any other garnishes you like. Serve hot.
Nutrition (per serving, estimate)
Calories: 876 • Total Fat: 53g • Saturated Fat: 21g • Protein: 69g • Sodium: 1192mg • Carbohydrates: 26g
Nutrition data provided here is only an estimate.