Description
This double smash burger is next-level indulgent. It features crispy-edged smash patties, melted cheese, smoky-sweet bacon jam, and a zesty jalapeño aioli. All of this goodness is stacked inside a buttery toasted brioche bun. Every bite is a perfect balance of savory, smoky, spicy, and sweet—a true burger masterpiece.
Ingredients
For the Smash Patties
• 1 1/2 lbs 80/20 ground beef (loose-packed, don’t overwork)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• 8 slices American cheese (or cheddar for sharper flavor)
For the Bacon Jam
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 1 tablespoon brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1 garlic clove, chopped
For the Roasted Jalapeño Aioli
• 1/2 cup mayonnaise
• 1 small roasted jalapeño, finely minced (remove seeds for less heat) or fresh
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 small garlic clove, minced
• 1 tablespoon honey
• Pinch of salt & black pepper
For the Garlic Butter Buns
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 4 brioche or potato burger buns (or Keto)
For Assembly
• 8 pickle slices
• 4 lettuce leaves
• 2 small tomatoes, sliced
• 1/4 red onion, thinly sliced
Instructions
1. Make the Bacon Jam
• In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside.
• In the same pan, cook the diced onion in the bacon fat for about 5-7 minutes until caramelized.
• Stir in brown sugar, maple syrup, apple cider vinegar, Dijon mustard, and black pepper.
• Simmer for 3-5 minutes until thick and jam-like. Stir the crispy bacon back in.
• Remove from heat and let cool. The jam will thicken as it sits.
2. Make the Jalapeño Aioli
• In a small bowl or food processor, whisk together mayonnaise, minced jalapeño, lemon juice, Dijon mustard, garlic, honey, salt, and black pepper.
• Refrigerate until ready to use. This allows the flavors to develop.
3. Prepare the Garlic Butter Buns
• Melt butter in a small pan over medium heat, then stir in minced garlic.
• Brush the garlic butter onto the cut sides of the burger buns.
4. Cook the Smash Patties
• Divide the ground beef into 8 loose-packed balls (about 3-4 oz each). Do not overwork the meat.
• Heat a cast iron skillet or griddle over high heat until very hot.
• Place a beef ball on the skillet and immediately smash it down with a spatula or burger press (use parchment paper to prevent sticking).
• Hold for 10 seconds to create crispy edges. Season with salt, pepper, smoked paprika, garlic powder, and Worcestershire sauce.
• Cook for 1.5–2 minutes, then flip once the edges are deeply golden.
• Immediately place a slice of cheese on each patty and let it melt as the burger finishes cooking (another 1–2 minutes).
• Repeat with all patties to make 8 total patties (2 per burger).
5. Toast the Buns
• While the patties are cooking, toast the garlic butter buns on the skillet until golden brown.
6. Assemble the Burgers
• Spread jalapeño aioli on both the top and bottom buns.
• Add a lettuce leaf, followed by a cheesy smash patty.
• Spoon bacon jam over the patty, then add a second smash patty.
• Top with pickles, tomato slices, and red onion.
• Place the top bun on and press gently to hold everything together.
Serving Suggestions
• Serve with crispy seasoned fries or sweet potato fries.
• Pair with a cold craft beer, lemonade, or milkshake for the ultimate experience.
Equipment
Cuisinart Food Processor, Mini-Prep 3 Cup
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Presto 22-Inch Extra Large Griddle, 22″x 13″
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Notes
Pro Tips for the Best Smash Burger:
• Use a cast-iron skillet: This creates the best crispy crust.
• Smash immediately: Pressing down within the first 5 seconds ensures crispy edges.
• Don’t flip too soon: Let the burger develop deep browning before flipping.
• Double up the cheese: The extra melty layers make every bite irresistible.