Bacon Jr. Recipe

Preheat and prep

Heat a heavy cast-iron skillet or flat griddle over high heat until smoking hot (about 5–7 minutes). Lightly oil the surface with 1–2 tablespoons neutral oil. While heating, form ground chuck into 3.5 oz loosely packed balls and season each side with a light pinch of salt and pepper (reserve remaining salt/pepper for buns if desired).

Smash cooking

Place two or more meat balls on the hot griddle, leaving space between. Using a sturdy spatula or a dedicated burger press, firmly press each ball down into a thin patty (about 1/4 inch thick). Hold pressure for 10–15 seconds to maximize crust. Season the exposed top of each patty with a light pinch of salt and pepper immediately after smashing.

Flip and cheese

Cook smashed patties without moving for 2–3 minutes until deeply browned and edges are crisp. Flip each patty and immediately place one slice of American cheese on two patties and one slice pepper jack on the other two patties (this produces both cheese types in the burger stack). Cook another 45–60 seconds until cheese melts and patties are cooked through.

Toast buns

While patties finish, melt remaining 2 tablespoons butter in a clean skillet over medium heat. Place buns cut-side down and toast until golden, about 45–60 seconds. Remove and keep warm.

Use the American- and pepper-jack–topped patties as layers: for each burger build an American-cheese patty and a pepper-jack patty to stack (see Assembly). Crushed Fritos will be added in assembly for texture.

Prepare and portion toppings: crisp bacon can be reheated in the oven at 350°F (175°C) for 5 minutes or in a skillet for 1–2 minutes. Slice tomato into four thick slices. Separate lettuce leaves and pat dry. Thinly slice half a red onion into rings. If making guacamole and pico de gallo from scratch, have them ready in small bowls. Keep crispy onion strings in a dry container until assembly to preserve crunch.

Warm the chipotle aioli slightly if chilled so it spreads easily (10–15 seconds in microwave) or stir to loosen. Have ketchup, mustard, and special sauce room temperature for quick spreading. Taste special sauce and add a pinch of salt if needed.

For each Bacon Jr. assemble in this order for balance of flavors and textures: 1) Bottom bun — spread 1 tablespoon special sauce evenly. 2) Add a lettuce leaf to create a moisture barrier. 3) Place the American-cheese–topped patty on the lettuce. 4) Spoon 2 tablespoons hot pico de gallo onto the patty (this will steam slightly into the cheese). 5) Add the pepper-jack–topped patty on top. 6) Place 2 bacon strips, laying slightly overlapping. 7) Add one tomato slice, then a few red onion rings. 8) Dollop 2 tablespoons guacamole on the tomato and spread slightly. 9) Drizzle 1 tablespoon chipotle aioli over the guacamole. 10) Sprinkle about 2 tablespoons crushed Fritos and 2 tablespoons crispy onion strings for crunch. 11) Add a light squeeze of ketchup (about 1 teaspoon) and mustard (about 1/2 teaspoon) if desired. 12) Top with top bun.

Press gently to compact the burger (do not smash further). Serve immediately with extra napkins and remaining sauces on the side.

Ensure patties are cooked to at least 160°F (71°C) for ground beef safety. If stacking two patties creates a very tall burger, you may substitute one patty per sandwich or flatten further before cooking. All ingredients listed correspond to the assembly steps above.