Crack Burger 2.0: WE Made IT Even More Addictive

Ingredients

• 8 slices Bacon (cut into small dice; about 200 g)
• 1 small Red Onion (diced)
• 2 tablespoons Brown Sugar
• 1 tablespoon White Miso Paste
• 1 teaspoon Apple Cider Vinegar
• 1/2 cup Mayonnaise (full‑fat for best texture)
• 1 tablespoon Sriracha
• 1 teaspoon Dijon Mustard
• 2 tablespoons Pickle Juice (from a jar of dill pickles)
• 4 slices Texas Toast (Thick Sliced Bread) (preferably a sturdy, thick‑cut white bread)
• 4 tablespoons Unsalted Butter (softened; divided for spreading and grilling)
• 1 teaspoon Garlic Paste
• 2 tablespoons Parmesan Cheese (freshly grated)
• 1.5 cups Fontina Cheese (shredded)
• 2 slices American Cheese
• 2 slices Pepper Jack Cheese
• 0.5 pound Ground Beef (80 % lean, formed into two thin smash patties)
• 1 cup Potato Chips (crushed coarsely)
• 2 tablespoons Pickled Jalapeños (sliced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make Bacon Jam

   Dice the bacon into small cubes (about ½‑inch). Heat a small saucepan over medium heat, add the bacon and cook until it starts to crisp, about 5 minutes. Remove excess grease, then add the diced red onion and sauté until softened, 2‑3 minutes. Stir in brown sugar, white miso paste, and apple cider vinegar; simmer, stirring occasionally, until the mixture bubbles and thickens, about 3 minutes. Remove from heat and set aside.

   Time: PT12M

2. Prepare Dirty Mayo

   In a mixing bowl combine mayonnaise, sriracha, Dijon mustard, and pickle juice. Whisk until smooth and creamy.

   Time: PT2M

3. Garlic‑Parmesan Butter Spread

   Mix softened butter with garlic paste and grated Parmesan in a small bowl until well combined.

   Time: PT2M

4. Prepare Cheeses & Bread

   Shred the Fontina cheese. Slice the American and Pepper Jack cheeses. Butter one side of each Texas toast slice, then spread the garlic‑Parmesan butter on the buttered side.

   Time: PT3M

5. Assemble the Grilled‑Cheese Base

   On a butter‑side‑down slice of toast, layer: half of the shredded Fontina, a slice of American cheese, a slice of Pepper Jack, then the remaining Fontina. Top with the second slice of toast, butter side up.

   Time: PT2M

6. Grill First Side

   Heat the large skillet over medium‑high heat (≈375°F). Place the assembled sandwich butter‑side down in the pan. Cook until the bottom is golden brown and the cheese begins to melt, about 3 minutes.

   Time: PT3M

   Temperature: 375°F

7. Add Patties, Bacon Jam, Crunch & Finish Grilling

   Flip the sandwich. Immediately add the two thin smash‑style beef patties (seasoned with salt and pepper) onto the cheese side. Spoon generous dollops of bacon jam over each patty, sprinkle crushed potato chips, and add pickled jalapeño slices. Place the top slice of toast (butter side up) on top. Cook for another 5 minutes, pressing lightly, until the patties reach medium‑rare (internal temp ~130°F) and the top is crisp.

   Time: PT5M

   Temperature: 375°F

8. Rest and Slice

   Remove the sandwich from the pan, let it rest for 2 minutes to allow juices to settle, then cut diagonally with a sharp knife.

   Time: PT2M

Nutrition Facts

Calories

1800

Protein

70 g

Carbohydrates

80 g

Fat

130 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon
• Instead of Red Onion: white onion, shallots
• Instead of Brown Sugar: dark muscovado sugar
• Instead of White Miso Paste: yellow miso
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Mayonnaise: vegan mayo
• Instead of Sriracha: hot sauce
• Instead of Dijon Mustard: spicy brown mustard
• Instead of Pickle Juice: relish brine, olive brine
• Instead of Texas Toast (Thick Sliced Bread): sourdough thick slices
• Instead of Unsalted Butter: margarine
• Instead of Garlic Paste: minced fresh garlic
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fontina Cheese: Gruyère, Provolone
• Instead of American Cheese: processed cheddar
• Instead of Pepper Jack Cheese: jalapeño cheddar
• Instead of Ground Beef: ground turkey, plant‑based ground meat
• Instead of Potato Chips: tortilla chips, pita chips
• Instead of Pickled Jalapeños: fresh jalapeños (pickled in vinegar)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet
• Small Saucepan
• Mixing Bowl
• Spatula
• Grater
• Measuring Spoons
• Tongs
• Plate

Critical Steps — Do Not Skip

• Achieving the right consistency for the bacon jam (should be sticky but not dry).
• Ensuring the cheese fully melts before adding the patties.
• Cooking the smash patties to medium‑rare without overcooking the bread.

Chef Tips from the Video

• Use a thick‑cut Texas toast; it holds up to the weight and moisture.
• For extra umami, add a pinch of smoked paprika to the bacon jam.
• Lightly toast the potato chips before crushing for added crunch.

Troubleshooting

Storage

Refrigerator: Bacon jam and dirty mayo keep up to 3 days in airtight containers; assembled sandwiches are best eaten fresh.

Freezer: Not recommended due to bread becoming soggy.

Room temperature: Serve immediately; do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the bacon jam and dirty mayo a day ahead; store in the fridge.
• Crush the potato chips just before assembly to retain crunch.
• Grate the Parmesan and shred Fontina in advance and keep sealed.

Frequently Asked Questions