Smashed Beef Burgers (Print Version)
# Ingredients:
→ For the Burgers
01 -
Soft burger buns
02 -
Freshly sliced pepper jack cheese
03 -
Yellow mustard for cooking the patties
04 -
1/2 pound crispy, thick-cut bacon, chopped up
05 -
Fresh ground beef chuck—80/20 ratio—shaped into loose 1/3-pound balls
06 -
Seasoning: a blend of salt, garlic powder, and black pepper
07 -
2 sweet onions, sliced as thin as possible
08 -
Avocado oil—great for high heat grilling
→ For the Bacon Mayo Sauce
09 -
1 tablespoon apple cider vinegar
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1/2 pound perfectly cooked, crumbled bacon
11 -
1/2 cup real-deal mayonnaise
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2 tablespoons yellow mustard
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2 tablespoons smooth ketchup
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1 tablespoon smoky Worcestershire sauce
15 -
1 tablespoon red pepper flakes for some kick
16 -
A tablespoon of your go-to house seasoning blend
# Instructions:
01 -
Take your ground chuck and form it into loose 1/3-pound balls. Pop them in the fridge for about half an hour to toughen up a bit.
02 -
Slice the onions super thin—you’ll want them almost see-through! Use a mandoline with a guard for safety. Squeeze out extra liquid and refrigerate until needed.
03 -
Cook up the thick slices of bacon until they’re golden and crispy. Chop them up into small crumbles that can go into the sauce and as toppings.
04 -
In a bowl, mix the mayo, ketchup, mustard, crumbled bacon, Worcestershire, vinegar, house seasoning, and red pepper flakes. Try to get it as smooth as possible!
05 -
Heat your griddle until it’s blazing hot. Drizzle some avocado oil on there and toss the chilled burger balls onto the griddle. Space them out so they cook evenly. Place onion slices on top of the meat, smash them down with a spatula, and hit them with your seasoning blend.
06 -
After a few minutes, once the sear has formed, spread a layer of yellow mustard across the tops. Flip them over so the mustard caramelizes. Lay on the pepper jack cheese, and let it all cook for another few minutes until gooey and melted.
07 -
Toast the buns slightly on the griddle. On the bottom bun, slather some baconnaise sauce, then stack on two patties. Add more sauce and finish it off by capping with the top bun. Serve up fast while they’re still hot!
# Notes:
01 -
For extra juicy burgers, make sure to use an 80/20 beef blend.
02 -
Always use a mandoline guard to avoid injuries when slicing onions.