The Big Gym Recipe

Time30m

Serves2

Smash patty, bacon, spicy giardiniera, Duke’s mayo, arugula and provolone cheese on a potato roll

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Ingredients

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1
Form the Patties
In a mixing bowl, combine the ground beef, salt, and black pepper. Form the mixture into two equal-sized patties, about 1-inch thick.
2
Cook the Patties
Heat a skillet or grill over medium-high heat. Once hot, add the patties and smash them down with a spatula to create a crust. Cook for about 3-4 minutes on one side.
3
Flip and Finish Cooking
Flip the patties and cook for an additional 2-3 minutes or until they reach your desired doneness. Add provolone cheese on top of the patties in the last minute of cooking to melt.

4
Cook the Bacon
In a separate skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes. Once cooked, place them on a paper towel to drain excess fat.

5
Prepare the Rolls
Toast the potato rolls on the grill or in a toaster until golden brown.
6
Spread the Mayonnaise
Spread Duke’s mayonnaise on the bottom half of each toasted roll.
7
Layer the Ingredients
Place the cooked patty with melted provolone cheese on top of the mayo. Add 2 slices of crispy bacon, followed by 1/4 cup of spicy giardiniera and a handful of arugula.
8
Complete the Burger
Top with the other half of the potato roll and press down gently to secure all ingredients.