Crispy Burgers with Bacon (Print Version)
# Ingredients:
→ Burger Ingredients
01 -
1/2 pound bacon, cooked until crispy and chopped up
02 -
Fresh burger buns, soft and fluffy
03 -
2 sweet onions, sliced super thin
04 -
2 pounds 80/20 ground chuck, shaped into balls about 1/3 pound each
05 -
Salt, black pepper, and garlic powder, freshly ground
06 -
Avocado oil for cooking on the griddle
07 -
Slices of pepper jack cheese, as many as needed
08 -
Yellow mustard to use while searing
→ Bacon Mayo Mix Ingredients
09 -
2 tablespoons of ketchup, smooth type
10 -
1 tablespoon of crushed red pepper for a little kick
11 -
1 tablespoon of Worcestershire sauce, full of flavor
12 -
1/2 pound of cooked bacon bits
13 -
2 tablespoons of mustard to mix in the sauce
14 -
1/2 cup of real full-fat mayo
15 -
1 tablespoon of seasoning mix
16 -
1 tablespoon of raw cider vinegar
# Instructions:
01 -
Form the beef into loose 1/3 pound balls, then let them chill in the fridge for half an hour.
02 -
Grab a mandoline slicer with safety guard and slice the onions super thin. Squeeze out any extra moisture before chilling them.
03 -
Cook the bacon in a pan until it's crispy, then chop it into small bits.
04 -
Mix the mayo, Worcestershire, mustard, vinegar, ketchup, seasonings, pepper flakes, and bacon pieces into a smooth sauce.
05 -
Get the flat-top super hot, pour a bit of avocado oil, place the chilled beef balls spread apart, then press down firmly along with the onions. Season them generously.
06 -
After 3 minutes, once a nice crust has formed, brush the tops with mustard, flip, add cheese, and let them cook for 3 more minutes.
07 -
Toast the burger buns briefly. Spread sauce on the bottom bun, add two patties, more sauce, and top it off with the crown of the bun.
# Notes:
01 -
Using 80/20 ground beef gives the ideal balance of flavor and juiciness.
02 -
Always use the protective guard or gloves when cutting with a mandoline.