In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika.

Portion the ground beef into 3-ounce sections and roll them into balls (you’ll have 8 portions).

Preheat your flat-top grill to medium.

Cook the bacon until crispy, about 8-10 minutes. Place the bacon on a paper towel-lined plate.

Add butter to the grill and let it melt.

Add the onions to the grill, tossing them in the butter. Season with some of the seasoning mixture. Cook until they wilt and begin to brown, about 8-10 minutes.

Turn up the heat to high and grease the grill with vegetable oil.

Season the meatballs with some of the seasoning on top.

Place the balls, seasoned side down, onto the grill. Using a piece of parchment paper and a weight, smash each ball down as thin as you can — focus on the edges for that perfect crisp.

After smashing, season the exposed side. Cook until it looks lacey and browns around the edges, about 2 minutes.

Using a scraper, flip the patty over. Brush with BBQ sauce and immediately add a slice of cheese. Cook until the cheese melts, about 2 minutes.

For doubles, stack one patty atop another.

Serve immediately with crispy bacon and sautéed onions on the buns of your choice.