Crispy Bacon Burgers

Transform your kitchen into a burger joint with these incredible smash burgers. When hot cast iron meets ground beef, you'll get an amazing web of crispy, caramelized crust that locks in all the juicy goodness inside. Top each patty with our homemade bacon mayo that's packed with crunchy bacon bits and flavorful seasonings that sink into every mouthful. You'll fall in love with how the crunchy edges give way to juicy centers, all complemented by that creamy bacon sauce - it's burger heaven that'll make restaurant versions seem boring.

I've made hundreds of burgers, playing around with everything from how cold the meat should be to exactly how hard to press down and how hot the griddle needs to be. This version came out on top. Now whenever that first sizzle starts and that amazing smell of beef on hot metal fills the kitchen, my family shows up right away with plates ready, knowing something amazing is about to happen.

Complete Ingredients Breakdown

• Fresh ground chuck (80/20 mix): Get your butcher to grind it fresh from shoulder cuts for just the right meat-to-fat balance. Look for bright red meat with clean white fat streaks throughout.
• Mild white onions: Go for ones that feel heavy and solid with tight skin and no soft areas. They'll caramelize beautifully when pressed into your burger.
• Quality thick bacon: Pick bacon with nice fat layers that'll get golden and crunchy. Don't use thin slices as they'll burn instead of crisping up.
• Mature pepper jack cheese: Freshly sliced aged cheese melts better and has a stronger flavor that balances the richness.
• Soft brioche rolls: These buttery buns get a lovely golden outside when toasted but stay soft and fluffy inside.
• High-heat avocado oil: It won't burn at high temperatures, making it perfect for getting that amazing sear.
• Rich mayonnaise: Full-fat European-style mayo makes the smoothest, most luxurious sauce base.
• Fermented Worcestershire sauce: Find bottles that have been aged in wooden barrels for deeper umami flavors.
• Seeded mustard: The whole seeds add fantastic texture to both the sauce and the sear.
• Newly ground spices: Crush peppercorns and sea salt just before cooking for the strongest flavor impact.

Making Outstanding Smash Burgers

Getting The Meat Ready

Use cold meat straight from the fridge so the fat stays solid. Shape each portion into loose balls without pressing or squeezing. Keep them cold until your cooking surface is fully heated, letting the proteins relax and the fat firm up.

Getting The Right Heat

Your cooking surface should be super hot, around 400°F, where water drops bounce and disappear instantly. Add a thin coat of avocado oil and wait for slight smoke signals that you've got the perfect searing temperature.

Smashing Like A Pro

Drop your cold meat ball onto the hot surface, sprinkle with paper-thin onions, then press down firmly and evenly. Start with strong pressure then slowly ease off, creating that signature spread that makes those tasty crispy edges.

Adding Flavor

Right after smashing, season generously with freshly ground pepper and sea salt so they stick to the developing crust instead of drawing out moisture too early.

When To Turn

Watch the edges carefully for the first signs of browning and tiny juices bubbling through the top, usually after about 3 minutes. Brush the top with yellow mustard using gentle strokes to avoid messing up the developing crust.

Flipping Without Breaking

Use your sharpest spatula to slide under the patty with confident movements, keeping all that precious crust intact. You'll feel when it's ready to release from the surface.

Finishing Touches

As soon as you flip the burger, add cheese on top so the remaining heat melts it perfectly while the second side gets its own crust for about 90 seconds.

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It took me so many tries to get the smashing technique just right. Early attempts stuck and fell apart until an experienced grill cook shared his trick of using parchment paper between the spatula and meat, which completely changed my approach and now I get perfect patties every time.

Stunning Burger Assembly

Timing matters - serve these beauties as soon as the cheese gets melty and the crust is at peak crispiness. Warm your plates to 150°F to keep everything perfect from first bite to last. When feeding a crowd, set up a toppings station with caramelized onions, fresh tomato slices, crisp lettuce, homemade pickles and various sauces so everyone can customize their burger experience.

Tasty Flavor Twists

Take your burger game global with different styles - try southwestern flair using charred poblanos, chipotle lime mayo and fresh avocado. For a European twist, add sautéed wild mushrooms, aged Swiss and truffle aioli. Get fancy steakhouse vibes using crumbled blue cheese, port wine onions and crispy shallots. Every variation builds on the amazing foundation of that crispy, juicy smashed patty.

Smart Storage Tips

These burgers taste best fresh off the griddle, but sometimes you need to plan ahead. Keep all components separate - sauces in sealed containers, shaped patties between parchment layers in freezer bags, and buns wrapped well. When freezing shaped patties, put them on a parchment-lined tray until solid before moving to freezer bags - this stops them sticking together and keeps their shape. Always thaw frozen patties in the fridge overnight rather than rushing at room temperature.

I learn something new with each batch about balancing heat, timing and technique. That perfect sizzle still gets me excited, reminding me of my first perfectly crispy edge and how much fun it is to share these secrets with other burger lovers. Everything matters - from picking the meat to putting it all together - in making the ultimate burger.

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Common Questions

→ Why press the meat so flat?

It cooks faster and builds that crispy seared layer, keeping the inside juicy and tender.

→ Can I make the mayo mix ahead of time?

Totally! Prepare it a few days before and stash it in the fridge for extra ease.

→ What’s so great about 80/20 beef?

This combo gives you juicy, flavorful patties without turning greasy. The fat crisps up beautifully.

→ Could I use a cast iron pan?

For sure. Heat it until super hot before cooking to get those trademark crispy layers.

→ Why do you add mustard while cooking?

It makes a crust with deep flavor but doesn’t overpower. Just gives the right hint of tanginess.