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

Portion the ground beef into 3-ounce sections and roll them into balls. You will have 8 portions.

Preheat your flat-top grill to medium. Cook the bacon until crispy, 8-10 minutes. Place on a paper towel-lined plate.

Add the butter to the grill and let it melt.

Add the onions and toss to coat in the butter.

Season with about ¼ of the seasoning mixture. Toss with a spatula frequently until they wilt and begin to brown 8-10 minutes. Take off the heat.

Turn up the heat to high and grease the flattop with the oil.

Season the balls of meat with some of the seasoning mixture on the top.

Place the balls, seasoning side down onto the grill.

Using a piece of parchment paper and a weight, smash each ball down as thin as you can, really concentrating on the edges.

Season this side after smashing.

Allow to cook until the meat looks lacey and browns around the edges, about 2 minutes.

Using a scraper, scrape under the patty and flip it over.

Brush this side with the BBQ sauce.

Immediately add a slice of cheese.

Continue to cook until the cheese melts, about 2 minutes.

For doubles, stack one patty on top of another.

Take off the grill and serve immediately with the bacon, and onions on the buns of your choice.