Crispy Bacon Smash Burgers (Print Version)
# Ingredients:
→ Burger Prep Ingredients
01 -
Soft buns for sandwiching
02 -
Fresh pepper jack cheese slices
03 -
1/2 pound thick crispy bacon, chopped into pieces
04 -
A mix of salt, garlic powder, and black pepper to taste
05 -
2 onions sliced whisper thin with a mandoline
06 -
A bit of yellow mustard for browning
07 -
Avocado oil to grease the cooking surface
08 -
2 pounds 80/20 ground chuck, shaped as 1/3 pound balls
→ Ingredients for Bacon Mayo
09 -
1 tablespoon cider vinegar (raw preferred)
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1/2 cup real mayo (full fat works great)
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1 tablespoon Worcestershire sauce
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2 tablespoons smooth ketchup
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1 tablespoon house seasoning mix
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A sprinkle of crushed red pepper flakes
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2 tablespoons ordinary yellow mustard
16 -
1/2 pound of crunchy bacon bits
# Instructions:
01 -
Shape the ground chuck into 1/3 pound-sized loose balls. Chill them in the fridge for half an hour.
02 -
Use the mandoline (with a guard) to slice onions paper-thin. Press the moisture out, then keep them cold.
03 -
Cook bacon until it’s golden and crispy. Chop it finely into small chunks.
04 -
Mix together the mayonnaise, mustard, ketchup, vinegar, Worcestershire, seasonings, bacon bits, and red pepper flakes until smooth.
05 -
Set your flat top to high heat until super hot. Drizzle with oil and place the chilled balls on it with some space. Stack onions on each, then smash them. Sprinkle seasoning.
06 -
After 3 minutes and when crust forms, coat the tops with mustard, flip, layer on cheese slices, and cook another 3 minutes.
07 -
Toast the buns on the hot griddle. Build by spreading sauce on the bottom bun, stacking two patties, more sauce, and capping off with the top bun.
# Notes:
01 -
Ground beef with an 80/20 mix gives ideal fat and flavor balance.
02 -
Always wear protective gloves when slicing with a mandoline.