Crispy Bacon Burgers (Print Version)
# Ingredients:
→ Burger Ingredients
01 -
Soft buns for burgers
02 -
Pepper jack cheese slices
03 -
Ground chuck, 80/20 ratio, rolled into 1/3 pound portions (2 pounds total)
04 -
Seasonings like garlic powder, black pepper, and salt
05 -
Sweet onions sliced super thin—2 pieces
06 -
Bacon chopped up after frying crispy—1/2 pound
07 -
Yellow mustard to smear for cooking
08 -
Avocado oil to grease the griddle
→ Bacon Mayo Dressing
09 -
Good quality mayo—1/2 cup
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Ketchup—2 tablespoons
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Prepared mustard—2 tablespoons
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Crispy bits of bacon—1/2 pound
13 -
Worcestershire sauce—1 tablespoon
14 -
Apple cider vinegar—1 tablespoon
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Crushed red chili flakes—1 tablespoon
16 -
Your go-to seasoning mix—1 tablespoon
# Instructions:
01 -
Shape ground beef into loose balls, roughly 1/3 pound each. Chill them for 30 minutes in the fridge.
02 -
Slice onions incredibly thin using a guarded mandoline slicer. Squeeze out extra moisture and keep them cold.
03 -
Pan-cook bacon until crispy perfection. Chop it finely after it cools.
04 -
In a bowl, mix mayo, ketchup, mustard, bacon, Worcestershire sauce, vinegar, seasonings, and chili flakes until smooth.
05 -
Get your griddle piping hot. Add some avocado oil. Put chilled burger portions down, press onions on top, and smash thin. Sprinkle on seasoning while they cook.
06 -
After 3 minutes, check for a crust underneath. Brush the tops with mustard, flip them over, place cheese on top, and cook 3 minutes more.
07 -
Toast the buns lightly on the griddle. Add sauce to the bottom bun, stack on 2 patties, drizzle more sauce, then close it with the top bun.
# Notes:
01 -
The 80/20 ground beef ratio gives juicy and flavorful patties.
02 -
Use a mandoline with care. Always wear protective gloves for safety.