Not-cho Burger Recipe

Make aioli

In a small bowl, whisk together mayonnaise, sriracha, optional hot sauce, fresh lime juice, minced garlic, smoked paprika and salt until smooth. Taste and adjust heat or salt. Cover and refrigerate while preparing other components (at least 10 minutes).

Prepare chips

Place Doritos in a resealable plastic bag and crush with a rolling pin or heavy skillet until mostly fine with some small shards for texture (about 1.5 cups crushed). Transfer to a shallow bowl and stir in 1 teaspoon flour to help the chips adhere to the burger and avoid sogginess.

Cook bacon

Heat a large skillet over medium heat. Lay the 6 slices of smoked bacon in the skillet and cook until crisp, flipping occasionally, about 8–10 minutes depending on thickness. Remove to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet (discard remainder or save).

Prepare jalapeño

While bacon cooks, thinly slice the jalapeño into rings. For less heat, remove seeds and membranes before slicing. Set aside.

Toast rolls

Split the Kaiser rolls and spread butter on cut sides. After removing bacon, increase heat under the skillet to medium-high or use a second skillet. Toast the rolls cut-side down in the reserved bacon fat (or butter in a clean pan) until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Portion and season

Divide the 1 lb ground beef into 4 equal portions (~4 oz each) and loosely form into balls. Don’t overwork the meat; keep them slightly loosely packed for a tender smash patty. Lightly season the top of each ball with a pinch of salt and a few grinds of black pepper.

Smash and sear

Heat a large cast-iron skillet or griddle over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Place two meat balls in the skillet (work in two batches). Using a sturdy spatula or a dedicated burger press, smash each ball firmly and quickly to a thin patty about 1/4 inch thick and slightly larger than the bun. Season the exposed side immediately with a light pinch of salt and pepper. Cook undisturbed for 1.5–2 minutes until deeply browned and edges are crisp.

Flip and top

Flip the patties. Immediately top each patty with a slice of American cheese so it melts while the second side cooks, about 45 seconds to 1 minute. If you want extra crisp, press gently with the spatula once after flipping and hold for 10 seconds. Remove patties to a warm plate and tent with foil while you cook the second batch and assemble. Repeat for remaining two patties so each burger gets two thin smash patties stacked (two patties per burger).

Assemble burgers

Spread about 1 tablespoon of spicy aioli on both cut sides of each toasted Kaiser roll. On the bottom half, place one cheesy smash patty, then a heaping 3/4 cup of crushed Doritos (press gently so they adhere to the melted cheese), then the second cheesed patty stacked on top. Add 3 slices of crispy smoked bacon across the patties (3 slices per burger), a generous drizzle (about 1 teaspoon) of ketchup over the bacon, and arrange 3–4 jalapeño slices to taste. Finish with the top bun spread with extra aioli if desired. Press lightly to compact.

Serve

Serve immediately while hot so the Doritos remain crunchy. Provide napkins—these are juicy and crunchy. Makes 2 burgers.