15-Minute Triple Smash Burger with Bacon

Three 2 oz balls of meat are smashed thin to create a delectably meaty crust due to the Maillard reaction; when paired with the gooeyness of American cheese, the smokiness of bacon, and the tang of burger sauce, what more can you ask for in a burger made in 15 minutes?

Burger

• 6 oz 80/20 ground beef, divided into loose-packed 3 balls

• Coarse kosher salt

• 2 slices American cheese

• 1 slice of thick-cut bacon, cut in half

Spicy Mayo

• 2 parts Mayo

• 1 part Horseradish

• 1 part Mustard

• 1 part Hot sauce

• 1 part Honey

• Garlic powder

• Smoked Paprika

• 10 cranks of Black pepper

Accouterments

• Brioche burger bun

• Pickled onions

• Shredded lettuce

Method

1. Place the bacon on a cold pan. Set the heat to low and let slowly cook until crisp on one side then flip and cook the other side. Set aside. Meanwhile prep the burger toppings.

2. Roughly form the ground beef into three 2 oz piles of meat. Sprinkle the exterior with a generous pinch of salt. Roll them around so there is seasoning all along the outside.

3. Place the piles of meat on the hot griddle. Immediately smash until they are thin, a little smaller than 1/2". Let cook for about 30-60 seconds to let the crust to develop. Flip the spatula upside down, scrape the burgers from the pan and then flip over the burger. Repeat for the second and third patty. Immediately place a slice of American cheese on two of the patties, then assemble the meat tower. Turn off the heat.

4. Assemble the burger and enjoy.