Bacon, Mushrooms & Swiss Double Smash Burger on the Griddle

Preheat the griddle

1. Preheat the griddle to medium-high heat (425-450°F).
2. Plan for a medium zone for the topping and a very hot zone for the smash burgers.

Bacon, mushroom, and onion topping

1. Place the bacon bits directly on the griddle.
2. After 2 to 3 minutes, when the bacon starts to render its fat, add the onions and mushrooms directly with the bacon.
3. Season generously with steak spices.
4. Sauté everything for about 8 to 10 minutes, stirring regularly, until the bacon is crispy, the onions are caramelized, and the mushrooms are nicely browned.
5. Add Firebarns Steak sauce and continue cooking for 1 minute to slightly glaze the topping. Set aside on the side of the griddle.

Smash burgers

1. Form 4 equal meat balls.
2. Season generously with steak spices.
3. Place the balls on the very hot zone of the griddle.
4. Immediately smash with a burger press or a sturdy spatula.
5. Cook for about 2 minutes until a nice crust forms.
6. Flip the patties.
7. Add a slice of Swiss cheese to each.
8. Cook for another 1 minute.

Toast the buns

1. While the burgers are cooking, place the brioche buns, cut-side down, on the griddle.
2. Toast for about 30 to 60 seconds until golden brown.

Assembling each burger

1. Bottom brioche bun
2. 1 tbsp Firebarns Steak sauce
3. 2 Swiss cheese smash burgers
4. Bacon, mushroom, and caramelized onion mix
5. A light drizzle of Firebarns Steak sauce
6. Top brioche bun

Tip

For an even more intense flavor, let the mushrooms cook without stirring for 2 to 3 minutes before mixing them. They will develop a beautiful color on the griddle and perfectly absorb the bacon fat and Firebarns Steak sauce.