Who doesn’t love a drool-worthy recipe with a top secret ingredient? Especially one that leaves friends & family wondering how you conjured up such glorious deliciousness. If we’ve piqued your interest, oh boy do we have an inside scoop for you! Come closer … closer. The secrets to this decadent burger are Ground Bacon mixed right in with the beef and a smashingly fun cooking technique that’ll have you fiercely guarding your new secret recipe...or singing it from the rooftops for all to hear.
Anyone can make a burger, right? It’s a classic because it’s easy to make and a sure fire crowd pleaser. But not all burgers are created equal. Finding the perfect blend of ground meats, a fail-proof cooking technique, and all the right fixins make the difference between just another burger and something truly SENSATIONAL! So, grab your Ground Bacon, a few napkins (or maybe a whole roll of paper towels), and get thee to a grill. When assembling the burger, remember to add the sauce & fixins to the bottom bun, priming your taste buds with a tangy flavor blast just before the bacon-umami-rich burger juices gush onto your palette. YUM!
MAKE THIS RECIPE WITH GROUND BACON
“SECRET INGREDIENT” SMASH BURGER
Main Dish / Grill / BBQ
1.5 lbs ground beef
1 8-oz pack Ground Bacon
Salt and pepper to taste
White onion, sliced very thin
Buns & fixins (cheese, pickles, tomato slices …)
1/2 cup mayo
1tbs. Dijon mustard
1 tsp. Heinz ketchup
1/4 tsp. pickle brine
A pinch of cayenne
In a small bowl, whisk together all ingredients and set aside
Gently combine beef, Ground Bacon, salt and pepper, ensuring the meats are well incorporated and evenly distributed (breaking up the bacon first is helpful). A light touch is important so the mixture doesn’t become overly compressed and dense. (Don’t worry, the smashingly fun part is coming.)
Fire up your grill and put a cast iron skillet on the grates. Alternatively, you can do this on your oven burners on med-hi heat, but you’ll want good ventilationButter the buns and toast them butter side down on the skillet.
Once removed, prep the bottoms with a smear of special sauce, tomato and pickle slices.
Working in batches, form the meat mixture into 2” balls and place them on the hot skillet.
With a griddle press, a strong metal spatula, or even the bottom of a small pot, smash each ball flat into a 4” patty.
If including onions, add a small pile atop each patty and press them in.
When the edges are browned, about 2 mins, flip patties (now onion side down).
Add cheese and cook second side until medium rare and cheese is getting melt-y, about 1 minute.
Transfer patties to prepped buns, laying them directly on top of the fixin's. Double up the patties for extra indulgence—your tummy and taste buds will thank you.