Treat yourself to the ultimate indulgence with Smashed Bacon Double Cheeseburgers, where crispy bacon and melty cheese meet for a taste sensation.
Smashed Bacon Double Cheeseburgers Recipe
The Smashed Bacon Double Cheeseburgers recipe is here to save your day, packing a flavorful punch with melty American cheese, crisp-chewy bacon, and caramelized onions, all sandwiched between toasted brioche buns. It's a gourmet twist on a classic, promising to deliver an explosion of flavours with each bite. Perfect for a weekend treat or a cozy night in.
INGREDIENTS
- 3 large sweet onions
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper as needed
- 12 slices bacon
- 4 brioche buns split
- ½ cup mayonnaise
- 2 Tablespoons Worcestershire sauce
- several grindings black pepper
- 8 slices American cheese
- 1 pound ground chuck
INSTRUCTIONS
- Slice the onions very thinly.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and season with a bit of salt and pepper.
- Cook over medium-low to low heat, stirring occasionally, until soft and caramelized, about 45 minutes. Set aside but keep warm.
- Cook the bacon until crispy-chewy. You don’t want it crispy so it shatters when you bite it. Set aside, reserving the bacon fat.
- Brush the cut sides of the brioche buns with a thin coating of bacon fat. Toast them, cut side down (or broil them, cut side up) until golden brown. Set aside.
- Stir together the mayonnaise, Worcestershire sauce and black pepper (as much as you like). Set aside.
- Divide the chuck into 8 2-oz patties and lightly roll each portion into a ball.
- Heat your ungreased griddle over medium high heat until very hot, about 10 minutes.
- Place 2 of the portions (or 4 if you’re fancy and your surface is big enough) onto the griddle and press them down firmly until they are flat. Use your spatula to thin out the edges even more so they get extra crispy.
- Season each patty with some salt and pepper, and sear for about 1 ½ minutes or until there are several “done” spots on top of the patties and the edges are getting crispy.
- Use your scraper to scrape up each burger and flip each patty. Immediately top each one with a slice of American cheese. Top 1 of the patties (or 2 if you’re fancy) with ¼ of the caramelized onions (or to taste).
- Let the burgers cook about 30 seconds, and then stack a cheese-topped patty on top of a cheese-and-onion-topped patty. Place in a 200F oven or toaster oven to keep warm.
- Finish cooking all the patties in the same way. When you’re done, you’ll have 4 stacks of two cheese-topped patties with a layer of caramelized onions in between.
- Spread 1 Tablespoon of the mayonnaise mixture on both sides of each bun. Place 3 slices of bacon on each bottom bun and top with a “burger stack” and the top bun.
- Wrap each burger in a sheet of foil and allow to steam for 2-3 minutes. This will reheat the bun and make it nice and soft.
- Serve immediately. You can add extra toppings of your choosing if you like, but wow, is this combo fantastic all by itself?
Serving Suggestion
- Sweet Potato Fries
- Onion Rings
- Coleslaw
- Garlic Parmesan Truffle Fries
- Dill Pickle Spears
- Classic Potato Salad
- Grilled Corn on the Cob
- Macaroni Salad
- Baked Beans
- Garden Salad
Tips and Tricks
- This ratio of fat to lean meat ensures juiciness in such a thin burger. If you opt for a leaner mix, consider adding minced raw bacon to the meat to introduce extra fat.
- Toasting Buns in Bacon Fat: For an added layer of flavor, toast your brioche buns in a little bacon fat.
- Caramelize onions first, then cook the bacon to crisp-chewy perfection, followed by toasting the buns lightly in bacon fat.
- Use a surface that burgers can stick to, like a cast-iron skillet, to develop a flavorful crust.
- Non-stick pans won't produce the same sear or texture.
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