Smash Burgers with Bacon Jam and Special Sauce

Ingredients

• 1 paquete Bacon (Approximately 340 g; chopped or cut into small pieces)
• 0.75 White onion (Finely chopped)
• 2 dientes Garlic (Chopped or finely crushed)
• 0.25 cup Brown sugar (Heaping)
• 0.25 cup Apple cider vinegar
• 1.5 tbsp Worcestershire sauce
• 1 tbsp Chili flakes
• 1.5 tbsp Instant coffee (Instant coffee)
• Salt (To taste)
• Black pepper (To taste)
• 600 g 80/20 ground beef (Form into 6 balls of approximately 100 g each without compacting them too much)
• 3 Brioche buns or buttered buns (Hamburger buns, halved)
• 2 tbsp Butter (For toasting the buns)
• 6 American cheese (One slice for each patty)
• 3 tbsp Mayonnaise (For the sauce)
• 2 tbsp Ketchup (For the sauce)
• 2 tbsp Mustard (For the sauce)
• 2 tbsp BBQ sauce (For the sauce)
• 0.25 cup Pickles (Finely chopped)
• 2 tbsp Pickle juice
• 1 tbsp Garlic and onion powder (The sauce’s “magic powders”)
• Salt for the sauce (To taste)
• Pepper for the sauce (To taste)

Steps

1. 1

   Prepare all the ingredients. Chop the bacon and onion, finely chop the garlic, and divide the meat into 6 balls of approximately 100 g each. Do not knead or compact the meat too much in order to preserve a tender texture.

2. 2

   To make the jam, place the bacon in a cold skillet and cook over medium heat. Brown it slowly, removing some of the rendered fat as it accumulates, until it is crisp and deeply browned.

3. 3

   Add the onion and garlic to the skillet with the bacon. Cook, stirring frequently, until the onion softens and begins to caramelize.

4. 4

   Add the brown sugar, apple cider vinegar, Worcestershire sauce, chili flakes, and instant coffee. Mix well to dissolve the sugar and distribute the flavors.

5. 5

   Season the jam with salt and pepper. Cook over medium-low heat until the liquid reduces and the mixture becomes thick and glossy, similar to honey. Remove from the heat and set aside.

6. 6

   For the sauce, combine the mayonnaise, ketchup, mustard, BBQ sauce, chopped pickles, pickle juice, and garlic and onion powder in a bowl. Taste and adjust with salt and pepper. Set aside.

7. 7

   Heat a griddle or cast-iron skillet over high heat until very hot. The surface should be hot enough for the meat to sizzle on contact.

8. 8

   Place the meat balls on the griddle, leaving space between them. Immediately smash them with a sturdy spatula until they form thin discs; press firmly to create irregular, crispy edges, but do not handle the meat more than necessary.

9. 9

   Season the top of the meat with salt and pepper. Cook without moving it for approximately 2 to 3 minutes, until the edges are deeply browned and crisp and the underside releases easily.

10. 10

    Flip each patty. Place one slice of American cheese on each and cook for 1 to 2 minutes more, until the cheese melts and the meat is fully cooked.

11. 11

    While the meat cooks, spread butter on the cut sides of the buns and toast them on the griddle until toasted, golden, and slightly crisp.

12. 12

    Assemble each burger by spreading sauce on the bottom bun, followed by one cheesy patty, a portion of bacon jam, and the second cheesy patty. Finish with more sauce if desired and cover with the top bun.

13. 13

    Serve the smash burgers immediately, while the buns are warm, the cheese is still melted, and the edges of the meat remain crisp.

Notes

The original recipe specifies 600 g of meat, although the transcript mentions 6 balls of 100 g each to make 3 double burgers. The amount of bacon is interpreted as one standard package of approximately 340 g, and the amount of butter and buns is estimated for toasting 3 burgers. The jam can be prepared in advance and refrigerated; reheat it gently before assembling the burgers.

Nutrition per serving

• main course
• burger
• smash burger
• double meat
• bacon
• comfort food
• griddle-cooked
• cheese