Ingredients
Single burger components
- 80/20 ground beef170 g
- American Cheese2 slices
- Brioche buns1
- Bacon, thick-cut1 slice
- Salta sprinkle
- Pickled onions
- Lettuce, thinly sliced
Spicy mayo
- Mayonnaise2 parts30 g
- Horseradish Condiment1 part15 g
- Dijon Mustard1 part15 g
- Hot Sauce1 part15 g
- Honey1 part15 g
- Black Pepperto taste
Method
Step 1: Cook the bacon
Place the bacon on a cold pan. Set the heat to low and let slowly cook until crisp on one side then flip and cook the other side. Set aside.
Meanwhile prep the burger toppings.
Step 2: Form the patties & season
Roughly form the ground beef into three 56 g balls of meat. Sprinkle the exterior with a generous pinch of salt. Roll them around so there is seasoning all along the outside.
Step 3: Smash & sear the patties; melt the cheese
Place the balls of meat on the hot griddle. Immediately smash until they are thin, a little smaller than 1/2". Let for about 30-60 seconds to let the crust to develop.
Flip the spatula upside down, scrape the burgers from the pan and then flip over the burger. Repeat for the second and third patty. Immediately place a slice of American cheese on two of the patties, then assemble the meat tower. Turn off the heat.
Step 4: Make the sauce & assemble the burger
Combine all the spicy mayo ingredients in a small container and mix well.
Toast a bun and place sauce on the bottom, along with shredded lettuce, crisp bacon, burger patties, pickled onion, and then more sauce on the top bun. Enjoy!
“Three 2 oz balls of meat are smashed thin to create a deliciously meaty crust. Paired with gooey American cheese, smoky bacon, and tangy burger sauce, what more can you ask for in a burger made in just 15 minutes? This makes extra sauce, so multiply the burger components as needed.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
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FAQ
Why should I put the bacon in a cold pan?
When you cook bacon starting from a cold pan, the fat will slowly render and the bacon will get crispier. When you start with a hot pan, the bacon will curl up and have to be removed from the pan sooner or get burned which results in gummy bacon.