Bac - O Jammin' Smash Burger Recipe

Cook bacon

Place a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the pieces are browned and most of the fat has rendered, 8–10 minutes.

Sauté aromatics

Using a slotted spoon, transfer about 1–2 tablespoons of the cooked bacon to a small bowl and reserve for texture. Pour off and reserve 2 tablespoons of bacon fat in the skillet (discard excess or save for another use). Add the diced onion to the hot bacon fat and cook over medium heat until soft and caramelized, 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Simmer jam

Return the reserved bacon pieces to the skillet. Stir in the brown sugar, apple cider vinegar, maple syrup, Worcestershire sauce, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until thick and jammy, about 8–12 minutes. If the mixture looks too dry, add up to 2 tablespoons of water to loosen. Taste and adjust seasoning. Remove from heat and let cool slightly; the jam will thicken as it cools.

Form beef balls

Divide the ground beef into 6 equal portions (about 3 oz / 85 g each). Gently roll each portion into a loose ball, taking care not to overwork the meat. Season lightly with kosher salt and black pepper on all exposed surfaces.

Heat griddle or skillet

Heat a large cast-iron skillet or flat griddle over medium-high heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat.

Smash and sear

Place two beef balls on the hot surface (work in batches so skillet isn't overcrowded). Using a sturdy spatula or a flattened metal press lined with parchment, firmly press each ball flat into a thin patty (about 1/4 inch thick). Hold for 10–15 seconds to maintain contact, then let patties sear without moving until the edges are dark and crispy, about 2–3 minutes.

Flip and cheese

Flip each patty and immediately top with a half slice of American cheese so it melts. Cook an additional 45–60 seconds for a medium-well smash (adjust time for desired doneness). Repeat with remaining beef balls, keeping cooked patties warm on a sheet in a low oven (200°F / 95°C) if desired.

Toast rolls

While finishing the last patties, split the King's Hawaiian rolls and spread about 1/2 teaspoon of softened butter on each cut side. Place buttered cut sides down on the hot skillet or griddle and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Assemble burgers

For each burger: place a toasted bottom roll, then one smashed patty, then a second smashed patty (stacked), spoon about 1 to 1 1/2 tablespoons of bacon jam over the top patty, add a slice of tomato (one thin round), and a lettuce leaf. Cap with the toasted roll top. Serve immediately so cheese is melty and jam is warm.