Prepare your ingredients. Slice your lettuce and onions and store in the fridge to keep crisp. Weigh your ground beef so you know how many patties it will make.

Empty your ground beef in a large mixing bowl. Add 1 heaping tablespoon of bread crumbs, one egg and about ¾ tablespoon of BBQ sauce for every two patties. Also about a teaspoon of worcestershire, seasoning salt, steak spice and garlic powder per patty.

Get your hands right in there and thoroughly mix everything up. Squish it between your fingers until it’s really mixed well. It should feel a little slimy and slightly sticky by the time that you are done.

Lay out some wax paper on your counter. I use a scale for this next step. Portion the beef into quarter pound balls. Lay them on the wax paper and slightly push them into an oval, leaving plenty of space between them to flatten them out. Cover them all with another piece of wax paper.

This is the fun part. Take the biggest, heaviest can out of the cupboard that you own. It needs to be at least 5 inches in diameter. Use the can to flatten the patties by giving them a really good, hard whack. Yes, just smash them with the flat end. I use a 1.4 litre can of pineapple juice.

Heat up your BBQ and cut your bacon strips in half. Slice your cheese thinly and set aside. You're going to cook the bacon on the BBQ while the burgers are cooking, so set the bacon in a BBQ safe plate.

Spray the burgers with veggie spray and set on the BBQ. Put the plate of bacon on at the same time. When you flip the burgers, spray them again first.

Load up your buns. I use ketchup, green relish and sliced onion rings on the bottom. Mayo, lettuce and tomato on the top.

Just as the burgers are ready, add the bacon strips and sliced cheese. Close the lid of the BBQ. As soon as the cheese is melted, remove from the heat and place the burgers on your readied buns.