Smashed burgers are an American icon because of the crispy sides. These burgers can be flattened to any desired thickness—thinner for more crisp and thicker for more juice.
Ingredients
JAM
- 8 slices thick-cut maple uncured bacon, chopped
- 2 large sweet onions, sliced
- ¼ cup dark brown sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
BURGERS
- 1 pound 90-percent fat ground beef
- 4-6 slices camembert (from about 1/2 wheel)
- 2 brioche rolls, lightly toasted if desired
- 2 pieces lettuce
- salt and pepper to taste
- ketchup, mustard, or mayonnaise (optional)
Instructions
JAM
- Heat a medium saucepan over high and cook bacon until crispy. Remove from the pan and set aside.
- Drain excess bacon grease until about 2 tablespoons remain in the pan. Add sliced onions and cook for 10 minutes, stirring frequently.
- Add sugar, vinegar, and water. Reduce heat to low and cook for 30 minutes. Return bacon to pan and season with salt and pepper to taste.
- Cook for another 5-10 minutes until soft and jammy. Add a tablespoon more of water at any time throughout the cooking process if needed. Set aside.
BURGERS
- Form 4, 4-ounce beef patties and place onto a parchment lined baking sheet. Heat a cast iron skillet or griddle over high. Generously salt and pepper one side of each patty and place seasoned side down on hot skillet. Season tops and cover each patty with a square of parchment paper. Press down into a flat disc using a patty press or stainless-steel spatula. Remove the parchment and cook for about 3 minutes or until sides begin to get crispy. Flip and cook for another 2-3 minutes or until desired internal temperature is reached. During final minute of cooking, add camembert slices and cover patties to steam.
- Assemble 2 patties per brioche bun; top with caramelized onion, bacon jam, and lettuce. Serve with ketchup, mustard, or mayonnaise if desired.
Jenny Bravo
Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.
