The bacon-infused patty, spicyketchup, and piled-high goodness take the classic burger to new heights.
The Perfect Smash Burger
Makes 4
Ingredients
- ½ pound center-cut bacon
- 1½ pounds ground sirloin
- 1 teaspoon finely chopped garlic
- 2 tablespoons chopped fresh parsley
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 8 slices sharp Cheddar cheese
- ⅓ cup ketchup
- 1 tablespoon hot sauce
- 4 toasted hamburger buns
- Sliced pickles and sliced onion, for topping
Instructions
- Place bacon in freezer for 30 minutes. Cut bacon into 1-inch chunks. Cover with plastic wrap and return to freezer for 20 minutes more. In the work bowl of a food processor, add bacon and pulse until finely chopped, about 10 times. Transfer bacon to a large bowl.
- Add ground sirloin, garlic, and parsley to bacon; mix until just combined. Divide meat mixture into 8 (4-ounce) portions and form each portion into a ball, gently working meat with hands until completely combined. Season each evenly with salt and pepper.
- Heat a cast-iron griddle or grill pan over medium-high heat. Add meat and, using a spatula, press into ½-inch patties. Cook until golden and crisp on one side, about 3 minutes. Turn patties and add 1 slice cheese to each. Cook until cheese has melted and an instant-read thermometer inserted into the centers registers 145°, about 2 minutes more, or to desired level of doneness. Remove patties and let rest for 1 to 2 minutes.
- In a small bowl, combine ketchup and hot sauce, stirring until smooth.
- Place 2 patties on each bun. Top with pickles, onion, and ketchup mixture. Serve immediately.
Notes
KITCHEN TIP
You can grind your beef and bacon fresh, or you can get your grocer to do it for you. The key to that juicy, perfect burger is to handle the raw mixture lightly.
You can grind your beef and bacon fresh, or you can get your grocer to do it for you. The key to that juicy, perfect burger is to handle the raw mixture lightly.
