Bacon Cheddar Smash Burger
Get ready to indulge in the ultimate Bacon Cheddar Smash Burger! This mouthwatering delight features juicy ground beef, crispy bacon, and ooey-gooey cheddar cheese, all expertly smashed to perfection for that irresistible crunch. It's the perfect combination of flavors and textures that will have your taste buds dancing with joy!
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
📝 Ingredients
Serves 7🥬Fresh Produce(3)
- 3oz Dietz and Watson Habanero Jalapeño cheddar, diced (85.1 g)
- Thin sliced white onion
- 1 Tbs pepper (15 ml)
🥩Meat & Seafood(2)
- ⅓ lbs bacon, par cooked (150 g)
- 2 lbs 7% fat ground beef (907 g)
🥛Dairy & Eggs(2)
- Sliced white American cheese
- 2 eggs
🫙Pantry Staples(1)
- ¾ C Italian bread crumbs (180 ml)
🧂Spices & Seasonings(2)
- 1 Tbs garlic powder (15 ml)
- 1 Tbs salt (15 ml)
📦Other(1)
- Brioche burger buns
Nutrition (per serving)
Calories
620
Protein
34g
Carbs
24g
Fat
43g
👨🍳 Instructions
- 1
Mix all ingredients except white American cheese and white onion. Should make about 14 balls (7 burgers) once shaped.
- 2
Heat up a griddle or a cast iron pan really hot, and drizzle on a high heat oil. Add two burger balls and smash them as hard as you can, then let sit for a minute or two to get a good sear.
- 3
Lift the first burger, lay down a handful of white onions, and flip the burger over to land on top of the onions, then smash again.
- 4
Flip the second burger and put the white American cheese on top. Let both sit for another few minutes till the edges are lacy and crispy, then stack the onion patty on top of the cheese patty.
- 5
Transfer to a bun, add condiments of choice, and enjoy!
💡 Pro Tips
- ✓Use 7% fat ground beef and bind with 2 eggs plus ¾ cup breadcrumbs (roughly 15% binder by weight) to create a cohesive patty that won't shatter when smashed; the egg proteins denature at 140°F and set the structure before the meat's collagen begins contracting.ingredient7% fat, 15% binder ratio
- ✓Smash your burger balls to ¼-inch thickness immediately after griddle contact (within 5 seconds) while the surface is still below 140°F; this prevents the proteins from setting, allowing maximum surface area contact for the Maillard reaction and crust development.technique¼-inch thickness, 5 seconds
- ✓Rest the smashed burger for 90-120 seconds before flipping to develop a caramelized crust; this allows the griddle to reach 350°F+ at the meat surface, creating the lacy crispy edges through the Maillard reaction and rendered fat pooling.timing90-120 seconds
- ✓Place white American cheese on the second patty immediately after the flip (at 160°F internal temp) rather than at the end, so it melts into the meat's surface during the final 2-3 minutes, creating emulsified adhesion instead of a cheese layer.timing160°F burger temp
- ✓Par-cook your bacon to 150°F internal temperature (about 8 minutes) before mixing into the patty so it doesn't release excess fat during cooking, which would raise the ground beef's effective fat content above 10% and inhibit proper browning.timing150°F internal, ~8 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
Share this recipe
Bacon Cheddar Smash Burger
Get ready to indulge in the ultimate Bacon Cheddar Smash Burger! This mouthwatering delight features juicy ground beef, crispy bacon, and ooey-gooey cheddar cheese, all expertly smashed to perfection for that irresistible crunch. It's the perfect combination of flavors and textures that will have your taste buds dancing with joy!
📝 Ingredients
Serves 7🥬Fresh Produce(3)
- 3oz Dietz and Watson Habanero Jalapeño cheddar, diced (85.1 g)
- Thin sliced white onion
- 1 Tbs pepper (15 ml)
🥩Meat & Seafood(2)
- ⅓ lbs bacon, par cooked (150 g)
- 2 lbs 7% fat ground beef (907 g)
🥛Dairy & Eggs(2)
- Sliced white American cheese
- 2 eggs
🫙Pantry Staples(1)
- ¾ C Italian bread crumbs (180 ml)
🧂Spices & Seasonings(2)
- 1 Tbs garlic powder (15 ml)
- 1 Tbs salt (15 ml)
📦Other(1)
- Brioche burger buns
Nutrition (per serving)
Calories
620
Protein
34g
Carbs
24g
Fat
43g
👨🍳 Instructions
- 1
Mix all ingredients except white American cheese and white onion. Should make about 14 balls (7 burgers) once shaped.
- 2
Heat up a griddle or a cast iron pan really hot, and drizzle on a high heat oil. Add two burger balls and smash them as hard as you can, then let sit for a minute or two to get a good sear.
- 3
Lift the first burger, lay down a handful of white onions, and flip the burger over to land on top of the onions, then smash again.
- 4
Flip the second burger and put the white American cheese on top. Let both sit for another few minutes till the edges are lacy and crispy, then stack the onion patty on top of the cheese patty.
- 5
Transfer to a bun, add condiments of choice, and enjoy!
💡 Pro Tips
- ✓Use 7% fat ground beef and bind with 2 eggs plus ¾ cup breadcrumbs (roughly 15% binder by weight) to create a cohesive patty that won't shatter when smashed; the egg proteins denature at 140°F and set the structure before the meat's collagen begins contracting.ingredient7% fat, 15% binder ratio
- ✓Smash your burger balls to ¼-inch thickness immediately after griddle contact (within 5 seconds) while the surface is still below 140°F; this prevents the proteins from setting, allowing maximum surface area contact for the Maillard reaction and crust development.technique¼-inch thickness, 5 seconds
- ✓Rest the smashed burger for 90-120 seconds before flipping to develop a caramelized crust; this allows the griddle to reach 350°F+ at the meat surface, creating the lacy crispy edges through the Maillard reaction and rendered fat pooling.timing90-120 seconds
- ✓Place white American cheese on the second patty immediately after the flip (at 160°F internal temp) rather than at the end, so it melts into the meat's surface during the final 2-3 minutes, creating emulsified adhesion instead of a cheese layer.timing160°F burger temp
- ✓Par-cook your bacon to 150°F internal temperature (about 8 minutes) before mixing into the patty so it doesn't release excess fat during cooking, which would raise the ground beef's effective fat content above 10% and inhibit proper browning.timing150°F internal, ~8 minutes