Smashed Burger with KM Double Smoked Bacon

Ingredients

1 package Kayem Small Batch Double Smoke Thick Cut Bacon,
(2 slices per serving)

1 pound ground beef 80/20

2 teaspoons vegetable oil

4 Brioche Burger Rolls, slice in half

3 tablespoons butter

8 slices of cheddar cheese or American cheese

2 tablespoons grainy mustard

½ cup dill pickles (or your favorite)

1 cup shredded lettuce, loosely packed

1 medium tomato, cut into round slices

Directions

• Pre-heat oven to 350df.
• Place bacon slices on a sheet pan with parchment paper and bake for 15 minutes. Turn slices over and drain off excess fat if needed. Continue baking until bacon is well browned 5 – 7 additional minutes. Remove immediately and place on paper towels to drain, cut slices in half, reserve.
• Portion the ground beef into 2-ounce equal meatballs formed loosely, season with salt and pepper.
• Melt butter in a skillet on medium heat and brown/toast burger rolls.
• Meanwhile, heat a large non-stick skillet* on medium-high heat, allow pan to get hot. Coat pan with oil, one at a time, place a meatball into the pan and flatten with a large spatula, don’t move until ready to flip, cooking about 90% of the way. Cook each for 1 ½ - 2 minutes per side, flip and cook evenly on the other side. For the best results, use a burger press.
• Remove to a warm plate and top each smash burger with a slice of cheddar cheese.
• For the build, spread each bottom with the mustard, and top with dill pickles. Layer 2 smashed burgers a top one another. Top with shredded lettuce, and a tomato slice. Finish with 4 half slices of the cooked bacon in a lattice pattern, and the bun top.
• Optional toppings – grilled onion, thousand island dressing, ketchup, mayonnaise, relish. Serve immediately
• *When using a gas or charcoal grill, place a flat griddle top over the grates and then follow the instructions above for the smash burger.