Mission Impossible Recipe

Season and smoke bacon

Preheat a smoker or set up a stovetop smoking method. Pat bacon dry. Mix chipotle powder and coarse black pepper and rub evenly over both sides of each bacon slice. Smoke bacon at low heat (about 200°F / 95°C) for 20–30 minutes until it is cooked through, slightly crisp at edges, and infused with peppery smoke. If you don't have a smoker, bake bacon on a wire rack at 400°F (200°C) for 15–20 minutes after rubbing, or pan-fry to desired crispness.

Transfer smoked bacon to a paper towel–lined plate to drain. Keep warm or reheat briefly before assembling.

Prepare and fry onions

Peel and slice the yellow onion very thinly (use a mandoline if available) into rings. Separate rings into strands. In a medium bowl, combine flour, smoked paprika, garlic powder, and 1/2 tsp salt. Toss the sliced onions in the seasoned flour until well coated, shaking off excess.

Pour 1 cup vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). Fry the coated onion strands in batches, stirring occasionally, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels and immediately sprinkle with a pinch of salt. Set aside.

Make relish

Wear gloves if handling jalapeños. Remove stems and seeds (or retain some seeds for more heat). Roughly chop jalapeños and half red bell pepper. Finely mince the white onion. Combine jalapeños, red bell pepper, and onion in a small bowl. Stir in white vinegar, sugar, and 1/2 tsp salt. Taste and adjust heat by adding seeds or a splash more vinegar. Let sit at room temperature for at least 15 minutes so flavors meld. Can be made ahead and refrigerated up to 3 days.

Make chipotle mayo

In a small bowl, mix mayonnaise, finely chopped chipotle in adobo, and lime juice until smooth. Taste and adjust chipotle quantity for heat. Refrigerate until assembly.

Prepare cheese: have cheddar and pepper jack slices ready. For each burger, you'll use one slice of each (or layer as desired).

Form and cook patties

Divide 1 lb ground beef into two equal portions (about 8 oz/225 g each) and gently form into patties slightly larger than the buns, about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent swelling. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper each (adjust to taste).

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tbs vegetable oil. When shimmering, add patties and cook without moving 3–4 minutes until a brown crust forms. Flip and immediately top each patty with one cheddar and one pepper jack slice. Continue cooking 3–4 minutes for medium (cook longer for more doneness). If using a lid briefly (30–60 seconds) the cheese will melt faster.

Remove patties to a plate and let rest 2 minutes while toasting buns.

Toast buns

Halve brioche buns. Heat a skillet over medium heat and add 2 tsp butter. Toast cut sides of buns in the butter until golden and just crisp, about 1–2 minutes. Remove from heat.

Have dill pickle slices ready.

Build the Mission Impossible burger

Spread about 1.5 tbs chipotle mayo on the bottom half of each toasted brioche bun. Place a lettuce leaf, then the hot cheese-topped beef patty. Layer 3 slices of pepper-smoked bacon across each patty. Add 4 dill pickle slices per burger, then a generous heap of tobacco onions. Spoon about 2 tbs self-destruct jalapeño relish on top of the onions (adjust for heat preference). Spread a thin layer of chipotle mayo on the top bun if desired.

Season with a crack of fresh black pepper if desired. Cap with the top bun and press gently. Serve immediately while hot and crispy.