Smashed Double Bacon Cheeseburgers
3 lbs. Ground beef
3 tbsp. Bacon jam, divided
4 large sweet onions, sliced thin
3 tbsp. Olive oil
Kosher Salt
Black Pepper
2 12 oz. pkgs. Apple wood smoked bacon, cooked crispy-chewy
8 Brioche buns, split and toasted (use excess bacon fat for toasting)
1 cup mayonnaise
4 tbsp. Worcestershire sauce
16 slices American cheese
Heat olive oil in a large skillet over medium-low heat. Add the onions and season with some salt and pepper. Cook, stirring occasionally, until soft and caramelized, about 45 minutes. Set aside and keep warm.
Cook bacon until crispy-chewy. Preheat oven to 425-degrees F. On a large baking sheet, covered with parchment paper and a wire rack, cook bacon 12 minutes. Remove from oven and drain on paper towels.
In a small bowl, stir together the mayonnaise, 1 tablespoon bacon jam, Worcestershire sauce and black pepper. Cover and refrigerate until you are ready to use it.
In a large bowl, add ground beef and 2 tablespoons bacon jam and mix and lightly. Roll into a ball, about 3 ounce portions. Heat a griddle over medium-high heat until hot. Place ground beef balls onto the griddle and press them down firmly with a spatula until they are flat and thin. Season each patty with salt and pepper, and sear for about 1 ½ minutes. Flip each patty and top with a slice of American cheese. Top half with some of the onions. Cook another 30 seconds or so, and then stack a cheese-topped patty on top of a cheese-and-onion patty.
Spread 1 tablespoon of the mayo mixture on both sides of each bun. Place 3 slices of bacon on each bottom bun and top with a “burger stack” and the top bun, and another slice of bacon if you’d like. Wrap each burger in a sheet of foil or parchment paper, place on a bakinig sheet and bake 2-3 minutes. Serve immediately.
