Crispy Smash Burgers Bacon (Print Version)
# Ingredients:
→ Burgers
01 -
Two pounds of 80/20 ground beef, shaped into balls weighing about 1/3 of a pound each
02 -
A couple of white onions, sliced super thin
03 -
Half a pound of cooked, chopped bacon
04 -
Salt, garlic powder, and pepper for seasoning
05 -
Mustard (yellow) for cooking purposes
06 -
Slices of pepper jack cheese
07 -
Buns for the burgers
08 -
Cooking oil (like avocado oil)
→ Baconnaise Sauce
09 -
Half a cup of mayo
10 -
Two tablespoons of ketchup
11 -
Two tablespoons of mustard
12 -
Crispy bacon, about half a pound, chopped up
13 -
A tablespoon of Worcestershire
14 -
One tablespoon of apple cider vinegar
15 -
A tablespoon of an all-purpose seasoning blend (like garlic, salt, and pepper)
16 -
A tablespoon of crushed red pepper flakes
# Instructions:
01 -
Shape the ground chuck into roughly 1/3-pound portions and keep chilled for 30 mins
02 -
Thinly slice onions with a mandoline (using gloves or safety tools). Press out extra water and put them in the fridge
03 -
Cook the bacon slices until crunchy, chop them, and set aside
04 -
Combine mayo, mustard, ketchup, the chopped bacon, Worcestershire, vinegar, seasoning mix, and red pepper flakes. Pop it in the fridge after mixing
05 -
Warm up the griddle to medium-high. Drizzle some avocado oil, drop balls of beef around 2-3 inches apart, toss on sliced onions, and press them flat using a burger press. Sprinkle with garlic powder, pepper, and salt
06 -
Put mustard over the patties, flip them, and lay slices of pepper jack cheese on top. Cook for another 3 minutes or so until everything’s nice and melted
07 -
Toast the buns on your griddle. Spread Baconnaise over the bottom bun, layer a pair of smashed burgers, add more sauce if you want, then pop the top bun on
# Notes:
01 -
Stick to 80/20 ground chuck for the juiciest results
02 -
Mandolines are sharp—always wear safety gloves or use the guard