Michael Symon's Bacon Cheddar Smash Burger

Bacon Cheddar Smash Burger

Yield: 4 servings

Ingredients:
4 tablespoons mayonnaise
4 tablespoons hot or Dijon mustard
2 tablespoons barbecue sauce
Kosher salt
Freshly ground black pepper
1 ½ pounds 80/20 lean ground beef
8 strips of bacon, diced
4 thick slices of cheddar cheese
4 potato rolls, to serve
1 small red onion, thinly sliced
Pickle slices, for serving

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Directions:
Set up your grill with a hot and cool side by only building the coals on one side. If using a gas grill, only turn on one side. Set a cast-iron pan over the hot side to heat up.

In a mixing bowl, stir together the mayonnaise, mustard and barbecue sauce. Refrigerate until ready to use.

(NOT SEE ON TV:  Divide the ground beef into 4 patties. Fold each slice of cheese into quarters. Place 4 quarters of cheese onto the beef, covering the surface and pressing the cheese down into the meat.

Layer about 2 slices’ worth of the chopped bacon, covering the surface of each burger. Mold and shape the layered burger, keeping it all together then flip so the meat side is up.)

Spray the inside of a 1 cup measuring cup with cooking spray. Add in the meat, followed by pressing the quarter slices of cheese into the middle of the patty that is inside the measuring cup.
Add Cheese bits and bacon to the top of the burger again inside the measuring cup, pressing it down before unmolding. Repeat until you have 4 burgers.

Season the burger with salt and pepper, then place the burgers bacon-side down into the hot pan. Immediately smash down and place a press on top. Cook for 4-5 minutes, until the bacon is crispy. Spread the top of the burger with some of the mayo sauce before flipping. This will give you a crispy golden crust. Continue to cook for another 4-5 minutes, until the desired doneness.

Spread the top and bottom of the bun with the sauce. Add some thinly sliced red onion and pickles to the bottom half of the bun, on top of the sauce. Add a burger and place the top bun on. Serve.