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!
“Secret Ingredient” Smash Burger
Make this recipe with Ground Bacon
- 1.5lbs 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 c. 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 ventilation
- Butter 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.