Crispy Baconnaise Cheeseburgers

Ingredients

• 150 g Beef burger patties or burger beef blend (The source specifies four 150 g patties, or burger beef blend of choice to shape into patties.)
• 300 g Bacon slices (The source lists 300 g (around 12 slices) for the burgers and repeats 300 g (around 12 slices) for the sauce; total combined. Cook until crispy; use some for the sauce crumble and reserve slices for assembly.)
• 8 Cheddar cheese (Slices; source calls for double cheddar cheese on the patties.)
• 2 Brioche buns or burger buns (Brioche or burger buns of choice. The source also lists buns under the sauce ingredients, apparently duplicated; two buns are needed for two burgers.)
• Butter or oil (For toasting the burger buns; amount not stated.)
• Salt (Generously, to taste; amount not stated.)
• Black pepper (Generously, to taste; amount not stated.)
• 3 dl Plain mayonnaise (The source's sauce list repeats this item; counted once as the unambiguously specified sauce quantity.)
• 0.5 dl Cooked bacon fat
• 4 tbsp Yellow mustard
• 4 tbsp Ketchup
• 4 tbsp Fresh parsley (Finely diced.)
• 1 tsp Red pepper flakes
• Hot honey (Named in the sauce instructions but not in the ingredient list; amount not stated.)

Steps

1. 1

   Cook the bacon in a pan or skillet over medium-high heat until golden brown and crisp. Set aside 1/2 dl of the rendered bacon fat for the sauce.

2. 2

   Let the cooked bacon cool for a couple of minutes, then finely dice some of it into crispy bacon crumble bits for the sauce. Keep the remaining cooked slices for assembling the burgers.

3. 3

   Finely dice the fresh parsley.

4. 4

   In a bowl, combine the mayonnaise, ketchup, yellow mustard, hot honey, cooked bacon fat, red pepper flakes, finely diced parsley, and bacon crumble. Mix well to make the baconnaise sauce.

5. 5

   Shape the beef into four equal patties if using loose burger beef blend. If starting with prepared patties, get them ready to cook.

6. 6

   Heat a pan or skillet until hot. Add the patties and smash them down; season generously with salt and pepper. Cook for about 1–3 minutes.

7. 7

   Scrape the patties from the pan and flip them. Add the cheddar cheese, using two slices per patty as indicated by the source's eight slices for four patties.

8. 8

   Stack the patties in pairs to make two double burgers, and let the cheese melt.

9. 9

   Toast the burger buns with butter or oil; the source lists this ingredient but does not give a toasting method or duration.

10. 10

    For each burger, spread baconnaise sauce on the bottom bun. Add a double stack of cheesy patties, another layer of sauce, bacon slices, and a further layer of sauce. Finish with the top bun, adding some baconnaise sauce to it as well.

Notes

The source's sauce ingredient list contains duplicated bacon and mayonnaise lines, while its burger list separately specifies 300 g bacon. Quantities above combine the two 300 g bacon listings and retain one stated 3 dl mayonnaise quantity. The sauce instructions mention hot honey, but no amount is provided and it is absent from the ingredient list; the source also does not specify a quantity for buns, cheese slice weight, or the amount of butter/oil. Bun-toasting is listed but no explicit toasting instruction is given. The source mentions a homemade beef blend recipe elsewhere but does not provide it here.

Nutrition per serving

• main
• American
• burger
• beef
• pork
• cheese
• pan-fried