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