Best Bacon Smash Burger (Print Format)
Smash patties with crispy edges, gooey pepper jack cheese, and rich bacon mayo. Stacked with caramelized onions and crispy bacon for maximum flavor.
# Ingredients:
01 -
Ground chuck (80/20), 2 pounds, rolled into 1/3 pound balls.
02 -
Two white onions, sliced extra thin.
03 -
Crispy bacon, 1/2 pound, chopped into pieces.
04 -
Season with garlic powder, salt, and black pepper.
05 -
Add yellow mustard while cooking.
06 -
Slices of pepper jack cheese.
07 -
Soft burger buns.
08 -
Cooking oil (avocado).
09 -
Half a cup of mayonnaise.
10 -
Add two tablespoons each of mustard and ketchup.
11 -
A tablespoon of Worcestershire sauce.
12 -
One tablespoon of apple cider vinegar.
13 -
Use a tablespoon of all-purpose seasoning.
14 -
Crushed red pepper flakes, a tablespoon.
# Steps:
01 -
Roll beef into big 1/3 pound balls and keep them cold in the fridge for half an hour.
02 -
Run onions through a mandoline, press out the liquid, then refrigerate.
03 -
Fry bacon till crunchy, chop it into bits, and set aside.
04 -
Whisk mayo, mustard, ketchup, chopped bacon, Worcestershire, apple cider vinegar, spice rub, and red pepper flakes. Chill it until needed.
05 -
Heat your griddle, pour oil, then place beef balls down. Add onion slices on top and flatten. Sprinkle seasoning, then cook for 3 to 4 minutes.
06 -
Drizzle mustard on one side, flip the burgers, toss cheese on top, and cook until gooey—around 3 minutes.
07 -
Toast buns, smear some sauce, stack two patties on each bun, add extra sauce, then finish with the top bun.
# Tips:
01 -
To get the best flavor, use ground chuck with an 80/20 fat ratio.
02 -
When using a mandoline, wear gloves or use the guard for safety.
03 -
Keep beef cold before griddle time for better texture.