📝 About This Recipe
Elevate the fast-food classic with this masterclass in texture and flavor, featuring double-smashed beef patties and thick-cut candy-lacquered bacon. This burger balances the salty crunch of premium pork belly with the melt-in-your-mouth richness of high-fat Wagyu-style beef and a tangy signature 'secret' sauce. It is the quintessential American comfort meal, designed to bring the gourmet steakhouse experience directly to your kitchen counter.
🥗 Ingredients
The Meat & Bacon
- 1.5 pounds Ground Beef (80/20 chuck blend, chilled and divided into 8 balls)
- 8 slices Thick-cut Bacon (Applewood smoked preferred)
- 2 tablespoons Maple Syrup (For glazing the bacon)
- 1 teaspoon Black Pepper (Coarsely ground)
The Secret Sauce
- 1/2 cups Mayonnaise (Full fat)
- 1 tablespoon Yellow Mustard
- 2 tablespoons Sweet Pickle Relish
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
Assembly & Garnish
- 4 pieces Brioche Buns (Split and lightly buttered)
- 8 slices American Cheese (For maximum meltability)
- 1 head Iceberg Lettuce (Finely shredded)
- 1 large Beefsteak Tomato (Sliced into 1/4 inch rounds)
- 1/2 small Red Onion (Paper-thin slices)
- 2 tablespoons Unsalted Butter (Softened)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack for the bacon.
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2
Lay the bacon slices on the sheet. Brush lightly with maple syrup and sprinkle with black pepper. Bake for 15-18 minutes until crisp and mahogany in color. Set aside on a plate.
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3
While the bacon cooks, whisk together the mayonnaise, mustard, relish, paprika, and garlic powder in a small bowl. Refrigerate until ready to assemble.
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4
Divide the chilled ground beef into 8 equal portions (about 3 oz each). Gently roll them into loose balls, being careful not to overwork the meat.
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5
Butter the cut sides of the brioche buns. Heat a large cast-iron skillet or flat-top griddle over medium heat and toast the buns until golden brown. Remove and set aside.
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6
Increase the skillet heat to medium-high until it is wispy with smoke. Lightly oil the surface if necessary.
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7
Place 2-3 beef balls onto the hot surface, leaving ample space between them. Using a heavy spatula or a burger press, smash the balls down firmly until they are very thin and flat.
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8
Season the patties generously with salt and pepper. Cook undisturbed for 2 minutes until a deep, dark brown crust forms on the bottom.
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9
Scrape underneath the patty with a sharp spatula to ensure the crust stays attached, and flip. Immediately place a slice of American cheese on each patty.
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10
Cook for 1 more minute until the cheese is melted and the edges are crispy. Stack one patty on top of another to create a double stack.
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11
Apply a generous tablespoon of the secret sauce to both the top and bottom toasted buns.
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12
On the bottom bun, layer the shredded lettuce, a tomato slice, and red onion. Place the double patty stack on top.
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13
Cross two slices of the candied bacon over the cheese, then crown the burger with the top bun.
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14
Serve immediately while the cheese is molten and the bacon is still crisp.
💡 Chef's Tips
Always use chilled beef to ensure the fat doesn't melt before it hits the pan; this creates a better crust. Don't skimp on the 'smash'—the goal is to maximize the surface area for the Maillard reaction (browning). If the bacon is too curly, place another weighted baking sheet on top of it during the first 10 minutes of baking. For an extra kick, add a few pickled jalapeño slices to the bottom bun layer. Use American cheese from the deli counter rather than pre-wrapped singles for a superior melt and flavor.
🍽️ Serving Suggestions
Serve with double-fried thick-cut potato wedges seasoned with sea salt. Pair with a cold, hoppy IPA or a classic vanilla bean milkshake to cut through the richness. A side of tangy vinegar-based coleslaw provides a refreshing crunch. Offer extra dipping sauce on the side for the fries. Serve with a large dill pickle spear to cleanse the palate between bites.