Meet the smashed bacon double cheeseburger, friends! You’re going to love this guy! I’m a huge fan of smashed burgers in general, and adding bacon is just good common sense!
I have other epic burger recipes for you to try, too, so check them out, including the Very Awesome Epic Breakfast Burger. And for smashed burger fans, you will want to make my BBQ Bacon Double Cheeseburger with Lacquered Bacon!
Who doesn’t love a good burger?!
This was really good. I loved having the grilled onions in between the burger patties. It’s seem to keep the burgers nice and juicy.
–Elly Smisek on Pinterest
I like a good burger every once in awhile. I’ve made a couple of epic burgers in my time including my Got to be NC Burger, the Bloody Mary Meatloaf Burger, and even a copycat Big Mac that also happens to be a great Bison Burger recipe.
As tasty as these burgers were–and boy were they!–I didn’t want to eat more than one, or maybe two over the course of a few days. After that, I was fine living in my burgerless world.
But today? Today I am bringing you a burger of such deliciousness, that I have eaten three of them in the past two days, one for breakfast this morning. Breakfast, people!
I call these guys Smashed Bacon Double Cheeseburgers, and I’d like to introduce you.
Just look at him, will you?
What is a smashed burger?
I don’t have a Smashburger restaurant near me, but I have eaten smashed burgers before. I’m pretty sure you have, too.
If you’ve ever ordered a burger at a diner, and your burger comes thin with crispy edges, then you’ve had a smashed burger.
And then I got cooking, because there’s only so much you can read and watch before you have to go for it. Besides, I was hungry.
Note that awesome soapstone chalk action!
What’s the point of smashing it?
- Tons of flavor from all the Maillard reactions that happen when a burger is smashed against a searing hot piece of metal.
- Fast cooking means the burger gets to your mouth in record time.
- Since there’s more surface area and a higher crust to interior ratio, a smashed burger is all about the savory umami goodness.
Is a smashed burger juicy?
As long as you smash them one time right when they hit the griddle and then leave them alone, resisting the urge to smash them again when you turn them, they retain a reasonable amount of juiciness, which I upped with a couple of pieces of super melty American cheese and a nice layer of caramelized onions between the two patties.
They’re not as juicy as a big fat burger, but what you lose in juiciness is more than made up for in crispy, savory, meaty goodness.
Plus, it is really pretty fun to smash a ball of ground meat super flat. So there’s that.
Trust me, the bottom line is that you will want to make a smashed bacon double cheeseburger or 7 for yourself.
Get your tools together
Excellent recipe, they turned out amazing I’ll definitely be making these again!
You will need to make sure you have a good surface to cook on–something the burger will stick to to build up a crust.
And now, let’s make some of these guys, shall we?
Where can I get a good burger out?
Despite how easy and tasty homemade burgers are, sometimes you just want someone else to do all the work. I get it.
I personally love the burgers at Five Guys–they are really good and endlessly customizable.
If you happen to live in Kentucky, there’s a place called Josie’s that makes fantastic burgers.
You can read all about Josie’s in this guide to Georgetown, KY restaurants. I’ve not been, but it’s now on my burger bucket list!
The smashed bacon double cheeseburger
Look at all that melted cheese, crispy bacon, and delicious browned meat! You really want this bacon cheeseburger, whether you double it or not!
My husband said these were the best burgers I’ve ever made! He even liked the mayo sauce better than ketchup. Thanks for the step-by-step instructions. Yum!
Making these babies goes pretty quickly, so get all your condiments and fixin’s together first before you start smashing.
And there you have it, friends. A smashed bacon double cheeseburger is the stuff of dreams. Have mercy, but they are delicious. If you make them, be sure to tag me on instagram–I’m @onlinepastrychef over there. Use hashtag #pcorecipe so I’ll see it!
- 3 large, sweet onions
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper, as needed
- 12 slices bacon
- 4 brioche buns, split
- 1/2 cup mayonnaise
- 2 Tablespoons Worcestershire sauce
- several grindings black pepper
- 8 slices American cheese
- 1 pound ground chuck
- Slice the onions very thinly.
- Heat the olive oil in a large skillet over medium low heat. Add the onions and season with a bit of salt and pepper.
- Cook over medium low to low heat, stirring occasionally, until soft and caramelized, about 45 minutes. Set aside but keep warm.
- Cook the bacon until crispy-chewy. You don't want it totally crispy so it shatters when you bite it. Set aside, reserving the bacon fat.
- Brush the cut sides of the brioche buns with a thin coating of bacon fat. Toast them, cut side down (or broil them, cut side up) until golden brown. Set aside.
- Stir together the mayonnaise, Worcestershire sauce and black pepper (as much as you like). Set aside.
- Divide the chuck into 8 2-oz patties and lightly roll each portion into a ball.
- Heat your ungreased griddle over medium high heat until very hot, about 10 minutes.
- Place 2 of the portions (or 4 if you're fancy and your surface is big enough) onto the griddle and press them down firmly until they are flat. Use your spatula to thin out the edges even more so they get extra crispy. Season each patty with some salt and pepper, and sear for about 1 1/2 minutes or until there are several "done" spots on top of the patties and the edges are getting crispy.
- Use your scraper to scrape up each burger and flip each patty. Immediately top each one with a slice of American cheese. Top 1 of the patties (or 2 if you're fancy) with 1/4 of the caramelized onions (or to taste).
- Let the burgers cook about 30 seconds, and then stack a cheese-topped patty on top of a cheese-and-onion-topped patty. Place in a 200F oven or toaster oven to keep warm.
- Finish cooking all patties in the same way. When you're done, you'll have 4 stacks of two cheese-topped patties with a layer of caramelized onions in between.
- Spread 1 Tablespoon of the mayonnaise mixture on both sides of each bun. Place 3 slices of bacon on each bottom bun and top with a "burger stack" and the top bun.
- Wrap each burger in a sheet of foil and allow to steam for 2-3 minutes. This will reheat the bun and make it nice and soft.
- Serve immediately. You can add extra toppings of your choosing if you like, but wow, is this combo fantastic all by itself!
If you don't like mayonnaise, a mixture of ketchup and Worcestershire is also really nice on these burgers. A tangy relish would be a nice counterpoint to these guys.
Since the burgers are very savory and rich, a nice side dish is a vinegary slaw. You can even put some (drained) on your burger if you'd like.
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Nutrition InformationYield 4 Serving Size 1 burger
Amount Per Serving Calories 940Total Fat 56.9gSaturated Fat 18gCholesterol 151mgCarbohydrates 57.5gFiber 3.6gSugar 18.3gProtein 44.9g
And if you end up eating one of these for breakfast, don’t say I didn’t warn you!
Thanks for spending some time with me today, friends. Enjoy your cheeseburger(s), and have a lovely day.