Okay, so you've seen the magic of a crispy bacon smashburger hot off the Blackstone, right? I'm obsessed with that griddle-seared flavor and those perfect lacy edges. But if you're looking to truly master it, or just make yours even better, I've got some extra tips I've picked up along the way for getting that ultimate crispy bacon smash burger experience, complete with all the fixings! First off, let's talk about the smash itself. The key to those gorgeous lacy edges isn't just pressure, it's about starting with a loose ball of ground beef – seriously, don't overwork it! Get your Blackstone (or any flat-top griddle) screaming hot, a little oil, then place your beef ball down. Immediately use a sturdy smashburger press or a heavy spatula (with parchment paper to prevent sticking!) to press it down thin. Hold it for about 10-15 seconds to maximize that contact and create that incredible crust. Once you see those dark, caramelized edges forming, you know you're doing it right. I usually flip after about 2-3 minutes, then immediately add my cheese. Speaking of crispy bacon, I always cook mine on the griddle right before the burgers. This way, the griddle gets seasoned with that delicious bacon fat, which adds another layer of flavor to your patties. Plus, it's so easy to get perfectly crispy bacon strips that shatter beautifully when you bite into them. Just lay them out and let the Blackstone do its magic! For the cheese, I find American or a good sharp cheddar melts perfectly, creating that gooey, melty goodness over the hot patty. Once flipped and cheesed, I love to add some fresh elements. While the original recipe highlights the burger and tots, I often find myself adding finely diced raw onions right onto the patty after the flip, letting them soften slightly under the melting cheese. And when it comes to serving, don't forget the fresh toppings! Sliced jalapeños for a kick, juicy fresh tomatoes, and crisp lettuce elevate the whole thing. Having a few condiment bottles ready, like a smoky BBQ sauce or a creamy burger sauce, also makes a huge difference. Now, for those golden-brown, seasoned tater tots! The Blackstone is truly a game-changer for these. Forget your oven; spreading them out in a single layer on the hot griddle with a little oil ensures every single tot gets maximum crispiness. I like to season them generously with a blend of garlic powder, paprika, and salt once they're on the griddle. Keep flipping and moving them around until they're uniformly golden and absolutely crunchy on the outside, but still fluffy on the inside. They make the perfect sidekick to that rich, beefy, crispy bacon smashburger. So there you have it – my go-to methods for taking that amazing smashburger and tater tot experience to the next level. It's truly a simple meal, but with these little tweaks, it becomes an unforgettable griddle feast!