Looking for a way to level up your Memorial Day weekend? Celebrate the start of summer with Chef Michael Symon’s Bacon Cheddar Smash Burger. This flavor-packed burger is an exciting addition to any at-home outdoor barbecue.

“Good Morning America” has the full recipe below.

Bacon Cheddar Smash Burger

PHOTO: Michael Symon's ultimate bacon cheddar smash burger
Michael Symon
Make chef Michael Symon's ultimate bacon cheddar smash burger

Yield: 4 servings

4 tablespoons mayonnaise
4 tablespoons hot or Dijon mustard
2 tablespoons barbecue sauce
Kosher salt
Freshly ground black pepper
1 ½ pounds 80/20 lean ground beef
8 strips of bacon, diced
4 thick slices of cheddar cheese
4 potato rolls, to serve
1 small red onion, thinly sliced
Pickle slices, for serving


Set up your grill with a hot and cool side by only building the coals on one side. If using a gas grill, only turn on one side. Set a cast-iron pan over the hot side to heat up.

In a mixing bowl, stir together the mayonnaise, mustard and barbecue sauce. Refrigerate until ready to use.

Divide the ground beef into 4 patties. Fold each slice of cheese into quarters. Place 4 quarters of cheese onto the beef, covering the surface and pressing the cheese down into the meat.

Layer about 2 slices’ worth of the chopped bacon, covering the surface of each burger. Mold and shape the layered burger, keeping it all together then flip so the meat side is up.

Spray the inside of a 1 cup measuring cup with cooking spray. Add in the meat, followed by the cheese and bacon, pressing it down before unmolding. Repeat until you have 4 burgers.

Season the burger with salt and pepper, then place the burgers bacon-side down into the hot pan. Immediately smash down and place a press on top. Cook for 4-5 minutes, until the bacon is crispy. Spread the top of the burger with some of the mayo sauce before flipping. This will give you a crispy golden crust. Continue to cook for another 4-5 minutes, until desired doneness.

Spread the top and bottom of the bun with the sauce. Add some thinly sliced red onion and pickles to the bottom half of the bun, on top of the sauce. Add a burger and place the top bun on. Serve.