Preheat your grill to high heat (around 400°F or higher) and place a cast iron griddle or flat-top surface on the grates. While the grill heats, lay the bacon strips directly on the grill grates and cook until crispy, about 5-7 minutes, turning occasionally. Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly. Keep the griddle hot for the burgers.

While the grill is heating, divide the ground chuck into 8 equal portions of about 3-4 ounces each and gently form them into loose balls without overworking the meat—overhandling develops gluten and creates tough, dense patties. In a small bowl, combine the kosher salt, black pepper, and garlic powder. Have this seasoning mixture ready and the balls ready to go on the griddle; we'll season just before cooking for maximum flavor.

Brush the hot griddle lightly with yellow mustard (this adds incredible flavor and helps with browning). Place 4 meat balls on the griddle and immediately sprinkle with half of the seasoning mixture from Step 2. Using a flat spatula, press down firmly on each ball to create a thin, wide patty about 1/4-inch thick—this maximizes surface area for browning and creates the signature crispy, caramelized crust that makes smash burgers special. Let them cook undisturbed for 2-3 minutes until a golden crust forms.

Carefully flip each patty using your spatula and immediately top each with a slice of cheddar cheese. Cook for another 2-3 minutes until the cheese is melted and the bottom develops the same golden crust as the top. I like to tent a loose piece of foil over the burgers for the last minute to help the cheese melt faster while still maintaining that crust. Meanwhile, repeat the searing process with the remaining 4 meat balls and second half of seasoning.

Split the brioche buns and lightly butter the cut sides using the unsalted butter. Place them on the cooler edges of the grill (or a separate cooler part of your griddle) cut-side down for 1-2 minutes until they're golden brown and slightly crispy. Watch them carefully so they don't burn—toasted buns add texture and prevent soggy burgers.

Place two smash burgers from Steps 3 and 4 on each toasted bun bottom, then top with 2 strips of crispy bacon from Step 1. Cap with the bun top and serve immediately while everything is still hot and the cheese is melted. The combination of the crispy, browned patties, melted cheese, and crispy bacon on a toasted bun is pure smash burger perfection.