Whisk together the mayonnaise, ketchup, smoked paprika, yellow mustard, apple cider vinegar, garlic powder, and onion powder in a small bowl until smooth. Set aside.

Cook the bacon strips in a cold skillet over medium heat for 7 to 9 minutes, turning once, until deep golden-brown and crisp. Transfer to a paper-towel-lined plate.

Divide the ground beef into 4 portions (about 4 oz / 115g each) and press each into a 4-inch round. Season generously with salt and black pepper.

Heat 1 tbsp neutral oil in a heavy skillet over medium-high for 1 minute. Sear patties for 3 to 4 minutes, flip, and cook another 2 to 3 minutes until internal temperature reaches 160°F (71°C). Add 1 slice of cheese to each patty in the last 30 seconds, covered, to melt.

Rest patties for 2 minutes. Toast the buns cut-side down in the same pan over medium heat for about 1 minute until golden.

Spread smoky sauce on both cut sides of each bun. Layer lettuce, tomato, patty, and bacon, then top and slice in half to serve.