All Meat Recipe

Mix and form patties

In a large bowl combine ground chuck and ground sirloin. Sprinkle kosher salt, black pepper, garlic powder, and onion powder over the meat. Using your hands, gently mix until just combined — do not overwork. Divide the meat into four equal portions (about 6 oz each) and form into slightly wider-than-bun patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent excessive doming while cooking.

Rest patties

Place formed patties on a plate, cover lightly, and refrigerate for 15–20 minutes to help them hold shape. Bring out 10 minutes before cooking so they come closer to room temperature.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Working in a single layer without crowding, place patties in the pan. Cook 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time +/- for preferred doneness). During the last minute of cooking, top each patty with a cheddar slice and a provolone slice to melt. Remove patties to a warm plate and tent with foil to rest.

Cook bacon

While patties rest or concurrently, preheat a skillet over medium heat. Lay bacon slices in a single layer and cook, turning occasionally, until crisp and golden, about 8–10 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons rendered bacon fat in the pan for the sausage; discard excess or save for another use. Chop 2 tablespoons of the cooked bacon for the sauce and set aside.

Cook sausage crumble

Using the same skillet with about 2 tablespoons reserved bacon fat, add the removed sausage meat (casings discarded) and cook over medium heat, breaking it up with a spatula into small crumbles. Cook until browned and cooked through, about 5–7 minutes. Stir in butter, brown sugar, and 1/2 teaspoon black pepper for a glossy, slightly sweet coating. Cook 1–2 more minutes, then remove from heat and keep warm.

In a small bowl whisk together mayonnaise, Worcestershire sauce, smoked paprika, chopped cooked bacon, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

If using, arrange dill pickle slices and thinly sliced red onion on a small plate. Lightly salt the onion and let sit 5 minutes to soften the bite, then pat dry before using.

Toast buns (optional)

If using buns, spread softened butter on cut sides. Toast in a hot skillet or under a broiler until golden, about 1–2 minutes, watching closely to avoid burning.

Assemble "All Meat"

Spread a generous tablespoon of the meat-forward mayo onto both the top and bottom bun (or plate if serving bun-less). Place one cheesy beef patty on the bottom. Spoon a heaping 2 tablespoons of the sausage crumble over the patty, then layer two bacon slices (or 4 halves) on top. Add optional pickle slices and red onion if using. Top with the second patty to create a double-stack (or serve single if preferred). Finish with the top bun and press gently.

Serve

Cut in half if desired and serve immediately while hot. Provide extra sauce on the side. Leftover components—cooked patties, bacon, and sausage—store separately in an airtight container in the refrigerator for up to 3 days.