Lillie Burger Recipe

Portion and chill

Divide the ground beef into 8 equal portions (about 2 oz each) and loosely roll into balls. Chill on a tray for 10 minutes to firm slightly — this helps when smash-cooking.

Preheat griddle

Heat a large cast-iron skillet or flat griddle over high heat until very hot (smoking slightly). Add 1 tablespoon neutral oil and spread.

Smash cook patties

Working in two batches, place 4 beef balls on the hot surface spaced apart. Using a sturdy spatula (or a second spatula and a heavy press) press each ball firmly into a 3.5–4" thin patty. Season the exposed side with 1/2 tsp kosher salt and 1/4 tsp black pepper per batch. Cook without moving 2–2.5 minutes until deep brown crust forms.

Flip and cheese

Flip the patties and immediately top each with a slice of buttermilk muenster cheese (use one slice per patty). Cook another 1 minute until cheese melts and patties are cooked through but still juicy. Remove to a plate and keep warm.

While patties cook, in a separate skillet over medium heat, lay out the thick-cut slab bacon pieces and cook 4–6 minutes per side (depending on thickness) until crisped but still slightly pliable. Transfer to a paper towel-lined plate. If needed, roughly chop each slice in half for burger fit. In the same skillet, briefly toast the candied walnuts 1 minute to warm and deepen flavor; set aside.

Combine 3/4 cup panko with 1 tbsp softened butter (melt in a small pan), 1/2 tsp minced garlic or garlic powder and a pinch of salt; toast in a skillet over medium heat, stirring, until golden and crisp (2–3 minutes). Remove and keep warm. Split the buns and spread a thin layer of butter on cut sides. Toast cut sides in a skillet or on the griddle until golden, about 1–2 minutes.

Stir the 4 oz softened herbed goat cheese with 1 tablespoon of the spicy honey to make a spreadable sweet-spicy goat cheese. Taste and add a pinch of salt if needed. Reserve the remaining 3 tablespoons spicy honey for drizzling and finishing. Keep the blue cheese crumbles ready for assembly.

Build each burger on a toasted bottom bun: spread about 1 tablespoon of the herbed goat cheese–honey mixture. Place two smash patties stacked (each with melted muenster) on top of the spread.

On top of the patties, add a thin layer of blue cheese crumbles (about 2 tablespoons per burger), then 1 slice or piece of slab bacon folded to fit, a few slices of tomato, and a small handful (about 2 tablespoons) of roughly chopped candied walnuts. Sprinkle about 1 tablespoon of the garlic bread crumbs over the walnuts for texture.

Drizzle about 1 teaspoon of spicy honey over the top layer (use more to taste). If using, add lettuce. Cap with toasted top bun.

Serve immediately while hot so cheese is melty and bread crumbs stay crisp.