Maple Bourbon Bacon Jam Smash Burgers Step-by-step instructions

Before you start

Gather all ingredients and equipment before beginning. Dice the bacon into uniform pieces to ensure even cooking, and mince the shallot finely so it disappears into the jam. Measure the maple syrup and bourbon in advance.

Ensure the griddle or skillet is clean and properly seasoned. Keep the beef patties refrigerated until the very moment they are needed to ensure the fat stays firm, which helps achieve a better crust upon smashing.

Instructions

Creating the jam

1. 1Prepare the bacon jam
   Place the diced thick-cut bacon into a small saucepan over medium heat. Cook until the bacon begins to render its fat, then stir in the minced shallot. Continue cooking until the bacon is crisp and the shallots are translucent. Pour in the pure maple syrup and the bourbon. Simmer the mixture, stirring occasionally, until the liquid reduces and the consistency becomes thick and jammy.
   Look for The mixture should be thick, sticky, and dark amber in color.
   Tip Keep the heat low during the final reduction to prevent the maple syrup from burning.

The bacon jam is ready when the bacon is crispy, the shallots are soft, and the maple-bourbon mixture has reduced to a thick, sticky syrup. It should coat the back of a spoon and hold its shape. The aroma should be rich and smoky, with a clear hint of maple and caramelized sugars. Ensure the mixture is kept warm but not actively bubbling until it is time to assemble the burgers.

Searing the patties

2. 2Smash and sear the patties
   Heat a flat top griddle or cast iron skillet to 460°F. Place the beef patties onto the hot surface. Using a heavy spatula or burger press, smash each patty firmly to create a wide, thin shape with a lacy, crispy crust. Sear for 90 seconds. Flip the patties and immediately place a thick slice of smoked cheddar on each one. Ensure the internal temperature reaches at least 160°F (71°C) to ensure safety for ground meat.
   Look for The edges should be deeply browned and crispy with a lacy texture.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not move the patties until the 90 seconds are up to ensure a proper sear.

The patties are correctly smashed when they are thin, wide, and have developed a dark, lacy crust around the edges. The cheese should be bubbling and beginning to melt over the sides of the patty.

The patty should sound like it is aggressively searing. If the pan seems dry, the fat from the bacon or the beef itself should provide enough lubrication for the crust to develop without sticking.

Assembling the burgers

3. 3Assemble the burgers
   While the patties finish melting the cheese, lightly butter and toast the pretzel buns on the griddle. Remove the finished patties from the heat and let them rest for at least 3 minutes. Top each cheesy patty with 3 tablespoons of the prepared hot bacon jam. Place onto the toasted buns and serve immediately while the jam is warm and the cheese is oozing.
   Look for The jam should be hot and glossy, clinging perfectly to the melted cheese.
   Tip Resting the meat allows the juices to redistribute for a better texture.

The burger is perfectly assembled when the warm bacon jam is spooned generously over the melted cheese and the toasted bun is holding everything together. The cheese should be soft and pliable.

The final assembly should be firm enough to pick up. If the cheese is not melted enough, place a lid over the pan for the final 30 seconds of cooking to trap the steam and ensure a perfect, gooey melt.

Common mistakes

A common mistake is using a pan that is not hot enough, which prevents the meat from forming a crispy crust. Another error is moving the patty too soon; let it sear undisturbed for the full 90 seconds to allow the Maillard reaction to occur.

Overcrowding the pan can also lower the surface temperature, so cook the burgers in batches if necessary to maintain consistent heat levels throughout the entire searing process.

How to tell it’s done

The patties are done when they have developed a deep, dark brown crust and the internal temperature has reached a safe 160°F (71°C). At this point, the smoked cheddar should be fully melted and drooping down the sides of the patty. The bacon jam should look glossy and thick, with no loose liquid remaining in the saucepan. The pretzel buns should be golden brown and warm to the touch.

• Ground meat: 160°F (71°C) in the thickest part