The Big Daddy Burger Recipe

Form Patties

Divide the ground beef into two equal portions of 240 g each. Gently form into flat discs about 1.25–1.5 cm (1/2 in) thick and slightly wider than your buns. Do not overwork the meat — pat and press just to hold shape.

Season both sides of each patty with 1/2 tsp kosher salt per patty and a generous 1 tsp coarsely cracked black pepper per side (total 2 tsp per patty). Press pepper into the surface lightly so it adheres.

Preheat grill or cast-iron griddle to medium-high (about 200–230°C / 400–450°F). Oil grates or griddle with neutral oil to prevent sticking.

For a peppered, smoked flavor profile: if using a smoker, smoke the patties at low temp (110–130°C / 225–265°F) for 10–15 minutes to pick up smoke, then finish over high heat to sear. If using only a grill/griddle, sear patties 3–4 minutes per side for medium (adjust time for desired doneness). Aim for internal temp 68–71°C (155–160°F) for a well-done traditional burger while keeping juiciness with 80/20 blend.

During the last 1 minute of cooking, top each patty with a slice of trio-pepper cheese so it melts. Remove patties and tent with foil to rest 3–5 minutes.

If you have pre-smoked burnt ends, warm them gently in a small saucepan with 2 tbs bbq sauce over low heat until glazed and heated through (about 5–8 minutes). If making burnt ends from raw brisket is required, plan for long smoking time (not covered here). Reserve warm burnt ends until assembly.

In a medium skillet over medium heat, cook diced bacon until fat renders and pieces are crisp (about 8–10 minutes). Use a slotted spoon to remove most of the bacon into a bowl, leaving about 1–2 tbs rendered fat in the pan.

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

Return bacon to pan with onions. Stir in brown sugar, balsamic vinegar, apple cider vinegar and black pepper. Reduce heat to low and simmer gently, stirring occasionally, until mixture thickens and becomes jammy, about 8–10 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly — bacon jam will thicken further as it cools.

In a small bowl combine mayonnaise, tomato ketchup, Dijon mustard, smoked paprika, Worcestershire sauce and hot sauce (if using). Whisk until smooth. Taste and adjust for salt, acidity or heat. Refrigerate until assembly.

Spread butter on cut sides of buns. Toast cut sides on hot griddle or in a skillet until golden brown, about 1–2 minutes.

Spread about 2 tbs BS burger sauce on the bottom half of each toasted bun.

Place the rested, cheese-melted patty on the sauced bottom bun.

Top each patty with roughly 75 g warmed smoked brisket burnt ends (divide the 150 g between the two burgers) and then 1–2 tbs bacon jam per burger, spreading slightly so it sticks.

Add pickles (3 slices each) and lettuce if using. Sprinkle about 1/4 cup crispy fried onions (approx. half of the 1/2 cup) over the top of the toppings for crunch.

Spread a thin layer of remaining BS burger sauce on the inside of the top bun, place top bun over burger, press slightly to hold together and serve immediately.