Name: Coastal Flats Bacon Cheeseburger Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Certified Angus Beef ground chuck (80/20); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Worcestershire sauce; 6 slices Pecanwood-smoked bacon; 4 slices American cheese slices; 0.5 cups Mayonnaise; 2 tbs Ketchup; 1 tsp Dijon mustard; 1 tbs Sliced pickle relish; 1 tsp Apple cider vinegar; 1 tsp Hot sauce (your choice); 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Salt; 2 pieces Brioche hamburger buns; 1 tbs Unsalted butter (softened); 1 cups Shredded iceberg lettuce or leaf lettuce; 4 slices Sliced tomato; 8 slices Sliced dill pickles; 2 pieces Russet potatoes (medium); 4 cups Vegetable oil (for frying); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper

Method

Wicked Sauce

Make sauce

Combine mayonnaise, ketchup, Dijon mustard, pickle relish, apple cider vinegar, hot sauce, smoked paprika, garlic powder and salt in a small bowl. Whisk until smooth. Taste and adjust hot sauce or vinegar for desired heat/tang. Cover and refrigerate while preparing other components (can be made up to 24 hours ahead).

Fries

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/4–1/2-inch sticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with a kitchen towel or paper towels.

Fry (first blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray and let cool.

Fry (finish)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper. Keep warm in a 200°F (95°C) oven if making ahead.

Bacon

Cook bacon

Preheat oven to 400°F (200°C). Lay pecanwood-smoked bacon in a single layer on a rimmed baking sheet lined with foil and a wire rack (or directly on foil). Bake 12–18 minutes until edges are crisp and bacon is evenly browned. Remove and transfer to a paper towel-lined plate to drain.

Burger Patties & Assembly

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a 4- to 5-inch patty about 3/4-inch thick, making a slight indentation in the center with your thumb to prevent doming. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper, and brush or sprinkle a little Worcestershire sauce on each side.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until smoking slightly. Add a light swipe of oil to the pan. Place patties in the pan and cook undisturbed for 3 minutes. Flip and cook 2 minutes more for medium-rare to medium. In the last 30–45 seconds of cooking, place two slices of American cheese on each patty and cover the pan for 30–60 seconds to melt the cheese.

Toast buns

While patties rest (2–3 minutes), spread softened butter on cut sides of brioche buns. Place buttered sides down in the same skillet over medium heat until golden and toasted, about 1 minute.

Assemble burgers

Spread about 1–2 tablespoons of wicked sauce on the bottom bun. Place a handful of shredded lettuce on the sauce, then set the cheeseburger patty on top. Layer two slices of pecanwood-smoked bacon across each patty, add two tomato slices and 4 pickle slices on top of each burger, then spread a thin layer of sauce on the top bun and close. Serve immediately with hot fries.