Baconator* Recipe

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack.

In a small bowl, mix brown sugar and coarsely cracked black pepper. Sprinkle the sugar/pepper mix evenly over each bacon slice, pressing gently so it adheres.

Bake 12–18 minutes until bacon is crisp at edges and sugar is melted and bubbling. Watch closely from 12 minutes to avoid burning; rotate pan halfway for even caramelization. Remove rack and let bacon cool 5 minutes — sugar will harden and candy the bacon. Reserve rendered fat from pan (about 2–3 tbsp) for fries and set aside 2 tablespoons of chopped candied bacon for aioli (chop after cooled).

While bacon bakes, heat a large skillet over medium-low heat. Add butter and olive oil. When butter is melted, add thinly sliced onions and sprinkle with 1 tsp kosher salt.

Cook onions slowly, stirring every 2–3 minutes. After 10–15 minutes they will soften and begin to brown. If they’re drying out, add a tablespoon of water. After 20–30 minutes, when deeply golden, stir in the optional 1 tsp sugar and 1 tsp sherry or balsamic vinegar. Cook 1–2 more minutes, then remove from heat and keep warm.

Preheat oven to 425°F (220°C) if roasting fries, or heat oil in a deep fryer/skillet to 350°F (175°C) if frying. Toss cut potatoes with reserved rendered bacon fat and 2 tbsp vegetable oil until evenly coated.

For oven fries: spread fries in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For frying: fry in batches at 350°F until golden and crisp, 4–6 minutes. Drain on paper towels and immediately season with kosher salt and 1/2 tsp black pepper.

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp finely chopped candied bacon, 1 tsp grated garlic, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth and chill at least 10 minutes to let flavors meld.

Divide 1.25 lbs of ground beef into four 5-oz loose balls (about 140 g each). Keep loosely packed — do not overwork the meat. Season tops lightly with salt and pepper just before cooking.

Preheat a heavy skillet or flat-top griddle over high heat until very hot. Lightly oil the surface with 1 tbs neutral oil. Place two balls on the griddle (work in two batches) and immediately press each ball flat with a heavy metal spatula or burger press to about 1/4" thickness — smash and hold for 10–15 seconds to ensure a good sear and contact.

Season the exposed tops with a pinch of salt and pepper. Cook without moving 2–3 minutes until edges brown and crisp. Using a thin spatula, scrape and flip the patties, press lightly to maintain contact, and top each patty with a slice of sharp cheddar. Cook 1–2 more minutes until cheese melts and internal temperature reaches 155°F (for medium-well) or to preferred doneness.

Toast buns: spread softened butter on cut sides and toast on griddle until golden, 30–60 seconds.

Assemble: spread a generous tablespoon of bacon aioli on bottom bun, place a cheesy smash patty, add a couple slices of black pepper candied bacon (2 slices per burger), top with caramelized onions, optional pickles/lettuce, then the top bun. Repeat for remaining burgers.

Plate each Baconator with a serving of bacon fat fries alongside. Garnish fries with any extra chopped candied bacon and an extra drizzle of bacon aioli if desired. Serve immediately while hot.