Crispy Smash With Bacon Mayo (Print Version)
# Ingredients:
→ Burgers
01 -
2 white onions, very thinly sliced
02 -
2 pounds of 80/20 ground chuck, shaped into large meat balls (1/3 pound each)
03 -
1/2 pound of crispy, chopped bacon
04 -
Seasoning: a mix of garlic powder, salt, and black pepper
05 -
Cooking mustard (yellow)
06 -
Slices of pepper jack cheese
07 -
Burger buns of your choice
08 -
Cooking oil, like avocado oil
→ Baconnaise Sauce
09 -
1/2 cup of mayo
10 -
2 tablespoons of ketchup
11 -
2 tablespoons mustard, your favorite type
12 -
1/2 pound of bacon, fried crunchy and chopped
13 -
1 tablespoon of Worcestershire
14 -
1 tablespoon of apple cider vinegar
15 -
1 tablespoon of all-purpose seasoning (pepper, garlic, salt)
16 -
1 tablespoon of crushed red chili flakes
# Instructions:
01 -
Shape ground chuck into 1/3 pound portions and let them chill in the fridge for 30 minutes.
02 -
Grab a mandoline slicer, use gloves for safety, and get your onions as thin as you can. Press out extra moisture and store them in the fridge.
03 -
Cook the bacon to a crisp on the stovetop or in the oven. Chop it once it's cooled off, then set aside.
04 -
Mix mayo, ketchup, Worcestershire, mustard, apple cider vinegar, bacon bits, chili flakes, and all-purpose seasoning in a bowl. Throw it in the fridge until you need it.
05 -
Warm up your griddle to a high medium heat. Grease it lightly with avocado oil. Spread the meat balls a few inches apart, pile onions on top, and press them with a burger smasher. Season generously.
06 -
After a couple minutes, drizzle mustard over the patties, flip them, and throw on some pepper jack slices. Let it melt down for another few minutes.
07 -
Toast buns on the same griddle. Spread Baconnaise on the base bun, stack two patties, add more sauce, and press the top bun on snugly.
# Notes:
01 -
Optimal flavor comes from 80/20 beef (fat to meat ratio).
02 -
Always use the mandoline safety guard or wear cut-proof gloves.