Bac – O Jammin' Smash Burger Recipe

Cook the diced bacon in a medium skillet over medium heat until most fat is rendered and pieces are browned, about 8–10 minutes. Use a slotted spoon to transfer about 2 tablespoons of bacon and a small amount of crisp bits to a bowl (reserve for mixing) and leave remaining bacon and fat in the pan.

Add the diced onion to the bacon fat and cook over medium-low heat until very soft and caramelized, about 12–15 minutes, stirring occasionally. If pan becomes too dry, add 1–2 tablespoons of water to deglaze and scrape browned bits.

Stir in the minced garlic and cook 30–60 seconds until fragrant.

Add the brown sugar, maple syrup, apple cider vinegar, soy sauce, and the reserved crisp bacon pieces. Stir to combine, then add 1 cup water to help dissolve sugar and bring mixture to a gentle simmer.

Simmer gently, uncovered, stirring occasionally, until mixture reduces to a thick jam-like consistency, about 20–25 minutes. If mixture gets too dry, add a tablespoon of water. Taste and season with freshly ground black pepper; no additional salt usually needed because of bacon and soy.

When thickened, remove from heat and let cool slightly. Transfer to a jar and refrigerate if making ahead. Warm gently before assembling burgers if desired.

Divide the ground beef into four equal portions (about 4 oz each) and gently form loose balls; do not overwork the meat. Keep refrigerated until ready to cook.

Preheat a heavy cast-iron skillet or flat griddle over high heat until smoking hot. Lightly oil the surface with the neutral oil and spread with a paper towel to leave a thin film.

Place two meat balls on the hot surface (do not crowd). Using a sturdy spatula or burger press, smash each ball firmly and evenly to about 1/4-inch thickness. Season the exposed meat with a pinch of salt and pepper immediately.

Cook undisturbed for 2–3 minutes until deep brown crust forms. Flip patties and immediately place one slice of American cheese on each patty. Cook another 60–90 seconds until cheese melts and patties are cooked through. Repeat with remaining two balls to make the second layer of two-patty burgers.

Stack two patties per burger (if making double as described) so each sandwich has two smashed patties with cheese between or on top as preferred.

Split the King's Hawaiian rolls and spread a light layer of softened butter on cut sides. Toast buttered sides on the hot griddle or skillet until golden and slightly crisp, about 30–45 seconds. Optionally spread mayonnaise on the bottom bun halves.

On the bottom bun, place a lettuce leaf, then a tomato slice. Add the stacked double smashed patties on top of the tomato.

Spoon 1 to 2 tablespoons of warm bacon jam over the patties (adjust to taste). Top with remaining bun half and gently press to secure.

Serve immediately while hot, with extra bacon jam on the side if desired.