This is the burger people buy a griddle for: two crispy-crusted smash patties, melted smoked cheddar and bacon fried crispy over low heat. The whole thing cooks on a single surface – bacon, patties and buns at the same time.
Ingredients (3 double burgers)
- 6 slices of bacon
- 700–900 g minced beef (15–20% fat)
- salt, black pepper and garlic powder
- 3 brioche buns
- mayonnaise
- 3 slices of smoked cheddar
- 3 iceberg lettuce leaves
- BBQ sauce
- crispy fried onions or jalapeños
Method
- Preheat the griddle to low heat.
- Spread a thin layer of mayonnaise on the cut sides of the buns and set aside.
- Fry the bacon over low heat, turning often, until crispy. A cast iron press helps cook the slices flat and evenly. Set aside.
- Turn the heat up to full.
- Divide the mince into six 120–150 g patties. Season both sides generously with salt, black pepper and garlic powder.
- Press the patties onto the hot surface and cook until the first side has a proper crust. Flip and cook to your desired doneness.
- During the last minute, place a slice of smoked cheddar and two slices of bacon on each patty. Let the cheese melt.
- Toast the buns mayonnaise side down until golden brown.
- Stack two patties on top of each other – you'll get three double burgers.
- Assemble: mayonnaise, a lettuce leaf, the double patties, BBQ sauce and fried onions. Put the lid on and enjoy right away.
Tip: The perfect crust comes from a cast iron press – it flattens the patty evenly and locks in the juices. For flipping, use the sturdy spatula from the burger kit.