Bbq Angus Patty Bacon Smash Burger Recipe
blended with Bacon & Cheese topped with Applewood Smoked Sliced Bacon, BBQ Sauce, & Onion Ring
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Ingredients
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Burger Patties (Bacon & Cheese Blend)
Smash & Cook
Toppings
Finishing & Assembly
Method
Burger Patties (Bacon & Cheese Blend)
- 1
Prepare bacon
Preheat oven to 400°F (200°C). Lay 6 slices of bacon on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crisp. Drain on paper towels and let cool, then finely chop 6 slices. Reserve 6 additional raw Applewood bacon slices (for topping) for later cooking.
- 2
Mix meat
In a large bowl combine 1.5 lbs ground Angus, the finely chopped cooked bacon, 3 oz shredded sharp cheddar, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Gently fold just until combined — do not overwork the meat to keep burgers tender.
- 3
Form balls
Divide the mixture into 6 equal portions (about 4 oz each). Roll each portion into a loose ball and place on a tray lined with parchment. These will be smashed thin during cooking.
Smash & Cook
- 4
Preheat griddle or skillet
Heat a cast-iron griddle or heavy skillet over medium-high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 2 tbs neutral oil and 1 tbs unsalted butter and allow to melt and coat the surface.
- 5
Smash cook patties
Work in batches (3 at a time on a large griddle). Place meat balls on the hot surface and immediately press down with a heavy spatula or a burger press (use parchment or wax paper between press and meat if needed) to flatten into thin patties ~1/4 inch thick. Season the top with a light pinch of salt and pepper. Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.
- 6
Flip and melt cheese
Flip each patty and top each immediately with a small pinch (about 0.5 oz equivalent) of additional shredded cheddar if desired. Cook 45–60 seconds more until cooked through. Because cheddar is already mixed in the meat, the extra melt adds cheesiness to the top and helps patties adhere to the bun.
Toppings
- 7
Cook Applewood smoked bacon
While patties cook, in a separate skillet over medium heat, cook the reserved 6 slices Applewood smoked bacon until crisp, 6–8 minutes, turning frequently. Transfer to paper towels to drain. Keep warm.
- 8
Warm onion rings
If using store-bought pre-cooked onion rings, heat according to package instructions (oven 375°F for 8–10 minutes or air-fry 350°F 6–8 minutes) so they’re hot and crisp when assembled. If homemade, fry or bake until golden and drain on paper towels.
- 9
Finishing & Assembly
- 10
Prepare sauce
In a small bowl combine 1/4 cup mayonnaise and 1 tsp yellow mustard. Stir until smooth. You can mix 1–2 tbs BBQ sauce into this for a tangy spread if you like.
- 11
Assemble burgers
Spread a tablespoon of the mayo-mustard on the cut side of each bottom bun. Place a leaf of lettuce (optional) and a few pickle slices. Stack two smash patties per burger (for a double: place one patty, then immediately top with the second patty so cheeses meld). Drizzle about 1.5 tbs BBQ sauce over the top patty. Layer two slices of cooked Applewood smoked bacon across the patty and place two onion rings on top. Spread a little BBQ sauce or the mayo mixture on the top bun and close the burger.
- 12
Serve
Serve immediately while patties are hot and onion rings are crisp. Estimated yield: 3 burgers (double-patty).