Hot Honey Chicken Smash Burger Recipe

Cook diced bacon in a medium skillet over medium heat until fat renders and bacon is crisp, about 8–10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.

Add the finely diced onion to the hot bacon fat and sauté over medium heat until translucent and beginning to caramelize, about 6–8 minutes.

Return the cooked bacon to the pan. Stir in brown sugar, apple cider vinegar, maple syrup, and black pepper. Reduce heat to low and simmer, stirring occasionally, until mixture is jammy, about 6–8 minutes. If too dry, add 1–2 teaspoons of water. Remove from heat and let cool slightly; bacon jam will thicken as it cools. Set aside.

In a small saucepan over low heat, combine honey, IPA beer, red pepper flakes, apple cider vinegar, and sea salt.

Warm gently, stirring until combined and slightly reduced, about 3–4 minutes. Do not boil — just warm enough for flavors to meld. Taste and adjust heat (add more red pepper flakes if desired) or balance with a touch more vinegar. Remove from heat and set aside.

Split brioche buns and spread butter evenly on cut sides. Toast buttered sides on a griddle or skillet over medium heat until golden brown, 1–2 minutes. Remove and keep warm.

In a small bowl, mix mayonnaise and yellow mustard; reserve 1 tablespoon per bun for assembly.

Divide the ground beef into four loosely packed 4-ounce balls (this recipe yields two double-stack smash burgers; use two balls per burger). Do not overwork the meat; keep it loosely packed.

Heat a heavy cast-iron griddle or skillet over medium-high heat until smoking lightly. Add neutral oil and spread to coat.

Place two beef balls on the hot surface (leave space between them). Immediately press each ball firmly and quickly with a heavy spatula or a flat press to form thin patties about 1/4-inch thick. Season the exposed tops with a pinch of kosher salt and fresh black pepper.

Cook without moving until edges are deeply browned and crispy, about 2–3 minutes. Flip each patty, then immediately top each with a slice of American cheese and the second ball-turned-patty on top if stacking a double (for a true 'double smash': cook first side, flip, place cheese, then press second ball on the griddle and smash; cook and stack so each burger ends up with two patties and two cheese slices). Cook an additional 45–60 seconds until cheese melts and patties are cooked through.

Transfer finished patties to a resting plate for 30–60 seconds while you assemble.

Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of each toasted bun.

Place 2 lettuce leaves on the bottom bun, then add two tomato slices (season tomato lightly with salt).

Place the stacked double cheeseburger patties on top of the tomato.

Spoon 1 to 2 tablespoons of bacon jam over the cheese-covered patties.

Drizzle 1 to 1.5 tablespoons of the warm IPA hot honey over the bacon jam and patties (adjust to desired sweetness/heat).

Sprinkle a generous pinch (about 2 tablespoons) of crispy fried onions over the honey and jam for crunch.

Spread remaining mayo-mustard on the top bun, place it on the burger, press gently to set, and serve immediately.

Taste and adjust seasoning with kosher salt and black pepper if needed. Serve hot with fries or a side of pickles.