Texas Candied Bacon Smash Burger
WE TRIPLE DOG DARE YOU to find a better easily executable smash burger!
When you’re from Texas, you better “represent” when it comes to anything beef! We have at competitions and have the awards to show it! When you make burgers, they better be juicy, full of flavor, cheesy and have toppings that make you want to keep finish every last bite!
This Texas Candied Bacon Smash Burger made using our H-Town AP, Mad Cow and Midnight doubles down on the dare to find a better burger because the bacon is candied with our award-winning Smokin' Sweetness, the cheese is gooey with a crispy cheese skirt, there's a sneaky link of sliced sausage and the onions are griddled to perfection!
Makes 8x Thin Double Patty Smash Burgers or 8x Thick Patty Burgers per 2 LBs of ground meat
For the Meat
- 2 lbs Ground 80/20 Beef (rolled into balls a little larger than a golf ball)
- 4-6 Links of Kielbasa Sausage
For the Candied Bacon
- 1 Lb Thick Cut Bacon
- Smokin' Sweetness Rub
For the Toppings & Bun
- 1-2 Sticks Unsalted Butter (8-16 TBS)
- 1 Large Vidalia Onion (Halved and Thinly Sliced)
- 4-8 Slices of Sharp Cheddar cheese
- 4-8 Slices of White Cheddar Cheese
- Dill Pickle Slices
- Thick BBQ Sauce
- 8x brioche burger buns
- 2x Spatulas
- Sharp Knives
- Cutting Boards
- Butter Knife
- Mixing bowls
- Aluminum Foil
- Parchment Paper
Candy the Bacon
1. You can candy the bacon in the oven ahead of time
or you can slice them in half, lay them out, season the bacon with our Smokin' Sweetness, then place on the grill over indirect heat until desired crispiness. Don't flip the bacon. MAKE SURE NOT TO BURN THE BACON!
Keep an eye on the co-star of the show. If using a griddle, season and sizzle on the griddle top at medium high heat until done. Do not flip the bacon. If using a pellet grill, set your smoker to 325 degrees, season and place on the grill grates and cook for 15-30 minutes until desired crispiness. I think we mentioned this, but don't flip the bacon.
2. Set your griddle to medium high or smoker with a grill topper on it to 400 degrees.
3. On the griddle top in a corner, place 2 TBS butter and let it melt halfway.
4. Put all of the onions on the melting butter, mixing constantly to make sure they don't burn. If they start to overcook, remove from the heat to rest. DO NOT SEASON WITH SALT.
PRO TIP: Seasoning your onions with salt while cooking on the grill or griddle will draw out the moisture in the onion and release oils which would make the onion gummy.
5. Griddle Sausage Links 5-7 minutes per side.
6. While the sausage and onions are cooking, spread mayo on the inside of the brioche buns and toast (mayo side down) on the grill or griddle until your desired toastiness. (Alternatively, toast the buns in the oven for 5 minutes at 350 degrees. You can also toast the buns in a toaster, then spread butter on each side.)
7. Roll the ground beef into balls a little larger than a golf ball then place on the griddle.
8. Place a square of parchment paper on a meat ball and use the spatula to smash it down until flattened to your desired thickness.
9. Season the top of the meat with Mad Cow and H-Town to Taste.
10. Sizzle the meat 2-4 minutes then flip and repeat the seasoning process.
11. Top each patty with 1 slice of sharp cheddar cheese and let cook another 2-4 minutes
12. Remove the sausage from the griddle and slice at a long angle to make planks.
13. Squeeze some of the BBQ Sauce on both side of the buns, then place a slice of white cheddar on top. Put that on a plate.
14. Next, stack on a beef patty, then 2-3 planks of sausage, another meat patty, 2 half slices of bacon, then onions and a couple slices of pickles, a drizzle of BBQ sauce and the top bun.
15. Take a juicy bite and enjoy with your favorite cool beverage