Angus Bacon Smashed Burger Recipe

Cook bacon

Place 4 slices of bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer cooked bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet; discard excess fat or save for another use.

Crumble bacon for jam

Chop or crumble 3 of the cooked bacon slices finely; reserve the remaining whole slice for assembling the burger.

Make tomato bacon jam

Heat the reserved tablespoon of bacon fat over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to deepen flavor. Add brown sugar, apple cider vinegar, water, red pepper flakes and the crumbled bacon. Reduce heat to low and simmer, stirring occasionally, until thickened to a jam-like consistency, about 6–8 minutes. Taste and season with 1/8 tsp salt. Remove from heat and set aside. (Makes enough to divide between two patties.)

Portion beef

Divide the 8 oz ground Angus into two 4 oz loose balls. Do not overwork the meat; keep gently packed.

Preheat griddle

Heat a heavy cast-iron skillet or flat griddle over high heat until very hot (a drop of water should sizzle and evaporate). Brush the cooking surface with 1 tablespoon neutral oil.

Smash and sear

Place a beef ball on the hot griddle. Immediately press down firmly with a sturdy spatula or a heavy flat press (use a second spatula on top) to flatten into a thin patty ~1/4-inch thick. Season the exposed top with a pinch (about 1/4 tsp combined) of kosher salt and black pepper. Cook without moving 2–2.5 minutes until well-browned and edges are crisp. Using a spatula, flip the patty and immediately place a slice of cheddar on each patty. Cook the second side 45–60 seconds until cheese melts and patty is cooked through. Repeat with the second beef ball, adding more oil if needed.

Toast bun

Butter the cut faces of the brioche bun with 1 tsp softened butter. Toast them face-down in the hot skillet for about 30–45 seconds until golden and slightly crisp.

Assemble burger

Spread about 1.5 tablespoons of the tomato bacon jam on the bottom half of the toasted bun. Place one cheesy smash patty on the jam, top with half of the jam (or an additional tablespoon) and then the second cheesy smash patty. Lay the reserved whole bacon slice across the top patty. Add tomato slices and lettuce leaf. Cap with the top bun.

Serve

Press gently to compact, cut in half if desired, and serve immediately while hot. Provide extra napkins; burger is juicy and saucy.