Two Smashed Patties | Bacon | Cheese |Caramelized Onions | Burger Sauce
A grilled burger is thick and juicy, and might be pink in the center. A smashed burger is thin with caramelized beef and crispy edges. The juiciness comes from the cheese, onions, and burger sauce.
Here's what you'll need. See the next slides for amounts and procedure.
Cook bacon to your level of doneness. Whether you like it chewy or crispy, make it how
like it! For 4 burgers, you'll need 12 slices.
Slice 3 large sweet onions very thin. Caramelize them over low heat in olive oil with salt and pepper until deeply golden brown.
For the richest burger experience, use brioche buns.
Brush cut sides with butter or bacon fat (!) and toast on a griddle or broil until golden.
Make the burger sauce. Mix together 1/2 cup
(Duke's preferred if you can find it) with 2 Tbsp
and as much fresh
as you like.
Each burger will have 1/4 pound of ground beef split into two thin, 2 oz burger patties. Make into balls and smash flat in a skillet.
Cook patties for about 1 1/2 minutes and then flip. Add cheese to half the patties (or all of them, if you prefer). Add caramelized onions to half the patties and stack two together.
Spread both buns with a little of the sauce. Place bacon on the bottom bun and top with your burger stack. You can add more condiments if you want, but you don't need to.
To make your burger taste more like a "fast food burger," wrap in foil and let steam for 2-3 minutes before serving. This softens and warms the buns and marries the whole burger together.
Grab the complete recipe for the best bacon cheeseburgers ever by clicking below.
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