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 I called the Big Smoky Mack. 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?
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 a burger? Well, tons of flavor from all the Maillard reactions that happen when a burger is smashed against a searing hot piece of metal. Plus, 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.
Are they 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. So, 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
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. Plus, you need a good Smasher and a tool to scrape the burger up off the griddle to flip it. Here are some recommendations to help you make the best possible smashed bacon double cheeseburgers. As always, thank you for supporting PCO by shopping through my affiliate links.
And now, let’s make some smashed bacon double cheeseburgers, shall we?
Smashed Bacon Double Cheeseburgers
Making these babies goes pretty quickly, so get all your condiments and fixin’s together first before you start smashing.
These smashed bacon double cheeseburgers are all about the savory goodness. I chose my condiments pretty carefully to enhance the savory, beefy goodness, and you should too. Because wow, these are meaty and fantastic!
- 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.
And there you have it, friends. Smashed bacon double cheeseburgers: 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.
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 the smashed bacon double cheeseburgers, and have a lovely day.