Crispy Burgers Bacon Mayo (Print Version)
# Ingredients:
→ Burgers
01 -
2 pounds of 80/20 ground chuck, rolled into 1/3-pound balls
02 -
A couple of white onions, sliced super thin
03 -
1/2 pound of crispy cooked bacon, crumbled
04 -
Seasonings: garlic powder, salt, and black pepper
05 -
Yellow mustard to cook the burgers
06 -
Slices of pepper jack cheese
07 -
Soft burger buns
08 -
Avocado oil for the griddle
→ Baconnaise Sauce
09 -
1/2 cup of creamy mayo
10 -
2 tablespoons of ketchup
11 -
2 tablespoons yellow mustard
12 -
1/2 pound of crumbled bacon
13 -
1 tablespoon Worcestershire sauce
14 -
1 tablespoon of apple cider vinegar
15 -
1 tablespoon of a classic all-purpose rub (with garlic, salt, pepper)
16 -
1 tablespoon of crushed red pepper flakes
# Instructions:
01 -
Take the ground chuck and shape it into 1/3-pound balls. Let them chill in the fridge for about 30 minutes.
02 -
Grab a mandoline slicer with a guard or use protective gloves, and slice the onions very thin. Squeeze out any extra moisture, then pop them in the fridge.
03 -
Fry the bacon until it’s nice and crispy. Once done, chop it up and keep it handy.
04 -
Stir together mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, vinegar, that garlic-pepper-salt rub, and red chili flakes. Store in the refrigerator.
05 -
Heat up your griddle to medium-high. Drizzle on some avocado oil. Place the burger balls with a couple of inches between them, stack some sliced onions on top, and smash them flat using a burger press. Sprinkle garlic powder, salt, and pepper for flavor.
06 -
After letting them cook for 3-4 minutes on one side, spread mustard on top, flip them over, and toss on the pepper jack cheese. Let them cook for another 3 minutes or so until the cheese is gooey.
07 -
Take the buns and toast them on the griddle. Time to stack! Start with some Baconnaise sauce on the bottom bun, layer on a double-stacked smashed burger, drizzle more sauce, and crown it with the top bun.
# Notes:
01 -
Go with ground chuck that’s 80/20 for juicier burgers.
02 -
Mandolines are sharp—don’t forget to use a safety guard or gloves!