Sriracha Peanut Butter Bacon Smash Burgers Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are measured and ready to go. The process moves quickly once the skillet is heated, so have your sauce mixed, the bacon cooked, and the cheese slices unwrapped and within reach.

Keep your beef patties chilled in the refrigerator until the very moment you are ready to place them on the hot pan to ensure they stay firm. Having your workspace organized will allow you to focus on the timing of the sear and the melt without unnecessary distractions.

Instructions

Sauce and Bacon Prep

1. 1Prepare the Sriracha Peanut Sauce
   In a small bowl, combine the creamy roasted peanut butter, honey, sriracha, and warm water. Whisk the mixture vigorously until it reaches a silky, smooth consistency. Set the sauce aside until you are ready to assemble the burgers.
   Look for The sauce should be uniform and glossy with no lumps of peanut butter remaining.
   Tip If the sauce is too thick, add an extra teaspoon of warm water to reach the desired drizzling consistency.
2. 2Crisp the Bacon
   Cook the applewood bacon strips in a skillet over medium heat until they are perfectly crispy. Remove the bacon from the pan and drain on paper towels. Keep the pan hot for the burger patties.
   Look for The bacon should be golden brown and rigid when lifted with tongs.
   Tip Ensure the bacon is fully rendered to avoid any chewy texture in the final burger.

The sauce should be silky, smooth, and uniform in color, with no visible streaks of peanut butter or honey. The bacon should be golden brown, rigid, and completely crisp. Check that you have your workspace clear and all components ready for the high-heat cooking phase, as the smash and sear process happens very quickly and requires your full attention once the skillet reaches the target temperature.

Smashing and Searing

3. 3Smash and Sear the Patties
   Heat your cast iron skillet to 450°F (232°C). Place the beef patties onto the hot surface and smash them firmly with a heavy spatula to create a thin, wide patty. Sear for 2 minutes until a dark, flavorful crust forms on the bottom.
   Look for A deep, dark brown sear should be visible around the edges of the patty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not move the patties once they are smashed to ensure the crust develops properly.
4. 4Melt and Stack
   Flip the patties and immediately place a slice of sharp cheddar cheese on each. Allow the cheese to melt fully while the bottom side finishes cooking to 160°F (71°C). Layer two strips of crispy bacon over the bubbling cheese on each patty.
   Look for The cheese should be completely melted and draping over the sides of the patty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cover the skillet with a lid for 30 seconds to help the cheese melt quickly and evenly.

The patties should have a dark, caramelized crust on the bottom, and the beef should look juicy and well-cooked. The cheese should be completely melted and draped over the sides of the patty, while the bacon strips should be securely layered on top of the cheese.

Ensure the patties have reached a safe internal temperature of 160°F (71°C) before you remove them from the skillet to assemble the final burgers.

Final Assembly

5. 5Assemble the Burgers
   Toast the brioche buns until lightly golden. Spread a generous amount of the prepared sriracha peanut butter sauce onto both sides of the toasted buns. Place the cheesy, bacon-topped patty onto the bottom bun and close with the top bun. Serve immediately while warm.
   Look for The sauce should begin to drip slightly down the sides of the burger upon assembly.
   Tip Press the burger down slightly after assembling to help the flavors meld together before the first bite.

The brioche buns should be toasted to a light golden brown with a slight crunch. The sauce should be spread evenly and begin to drip slightly down the sides of the burger. Ensure the burger is assembled quickly so that it remains warm. The final result should be a cohesive, well-balanced burger that holds together well while still being tender enough to enjoy comfortably in each bite.

Common mistakes

A common mistake is overcrowding the skillet, which causes the patties to steam rather than sear, preventing the development of the crucial caramelized crust. Always cook in batches if necessary to maintain a high pan temperature.

Another error is moving the patties too soon after smashing; allow them to cook undisturbed for the full two minutes to ensure the crust forms properly. Finally, avoid using cold water for the sauce, as it makes emulsification difficult and can result in a clumpy texture that does not coat the burger evenly.

How to tell it’s done

The beef patties are considered done when they reach an internal temperature of 160°F (71°C), which is the safe standard for ground meat. You can check this using an instant-read thermometer inserted into the thickest part of the patty.

Visually, the patties should have a deep, dark brown crust on the exterior, and the cheese should be fully melted and bubbling. The bacon should be visibly crispy, and the sauce should appear glossy and smooth, indicating that the flavors have been properly incorporated and the burger is ready to serve.

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