Cheesy Bacon Smash Burgers
Quality beef and a hot barbecue are the secret to these irresistible smash burgers. Cooked from cold for a charred outside and juicy middle, they’re paired with a punchy burger sauce you’ll want to use on everything, including our Sirloin Steak Sandwich. Make a double batch!
What do I need?
For the cheesy bacon
- 4 smoked streaky bacon rashers
- 1 tsp honey
- 1 tsp soy sauce
- 20 g parmesan, finely grated
For the burger sauce
- 30 g gherkins
- ¼ tsp smoked paprika
- ¼ tsp garlic granules
- 80 g mayonnaise
- 1 tsp maple syrup
- 20 g American mustard
- 20 g tomato sauce
- Salt and pepper, to taste
For the burgers
- 500 g beef mince
- 1 tsp sea salt flakes
- Freshly ground black pepper
- 2 tbsp vegetable oil
- 4 slices Colby cheese
- 4 brioche burger buns, halved
- Sliced gherkins, to serve
How do I make it?
The night before, place bacon rashers in a resealable food bag. Add honey and soy sauce, seal the bag and massage to coat. Chill in the fridge overnight.
Combine gherkins, smoked paprika, garlic granules, mayonnaise, maple syrup, mustard and tomato sauce in a food processor. Blend until smooth, season with salt and pepper, then refrigerate. Leftover sauce keeps for up to five days.
Set your barbecue to medium-high heat and allow the grill to get very hot. Clean and oil the grill grates well.
In a bowl, mix beef mince with sea salt and a few twists of black pepper. Gently combine and divide into four balls, about 125 grams each. Keep chilled until ready to grill.
Place the marinated bacon directly on the barbecue grill. Cook for four to five minutes, turning as needed, until just crisp. Sprinkle with parmesan and cook for another minute until bubbling. Transfer to a warm plate and set aside.
Lightly oil the barbecue flat plate or a cast-iron pan. Smash burgers need a solid flat surface to cook properly. Place two beef balls on the hot surface and cover each with a square of baking paper. Using a sturdy spatula or press, firmly flatten them into thin patties. Remove the paper and cook for
2–3 minutes, until the edges are browned and lacy. Flip, top with a slice of Colby cheese, and cook for 1 minute more. Transfer to a warm plate and repeat with the remaining beef.
Place the brioche buns cut side down on the grill and toast for about one minute until golden.
Spread burger sauce on both cut sides of the buns. Add gherkin slices
to the base, then stack two patties on top. Finish with cheesy bacon and close with the top bun.
Best enjoyed straight from the grill with plenty of napkins.
