I’m sharing my current favorite build: a smoky-sweet, spicy stack that starts with 1 lb ground beef and ends as a juicy, seared sandwich. I cook six strips of maple bacon first, toast six buns, and press thin patties hot on a cast-iron surface for a crisp, lacy crust.
The cheese melts over the patty while I whisk a quick sauce from 1/2 cup mayonnaise, one chipotle pepper in adobo, a garlic clove, and a splash of olive oil. Salt and pepper are added to taste. This simple lineup keeps shopping quick and the cook time short.
Why it works: high heat locks in juices, the creamy cheese and sweet bacon balance the chile heat, and the toasted buns stand up to drippings. I’ll walk you through portioning, searing, crisping, and finishing so you get a chef-like result at home.
For a bold variation and presentation tips, see this related build at my bacon-jalapeño stuffed version.
Key Takeaways
- Use 1 lb ground beef and even portions for consistent patties.
- Cook bacon first and toast buns to prevent sogginess.
- High heat and quick smash create a caramelized crust.
- Mix mayo, one chipotle pepper, and garlic for an easy sauce.
- Cast-iron or flat-top both yield great crust and melt.
- Balance spice and sweet by measuring adobo and maple bacon.
Why I’m Obsessed with This Smoky-Sweet, Spicy Burger Right Now
What reels me in is how quickly the flavors come together. I lean on a core lineup—ground beef, cheese, bacon, buns, mayo, chipotle pepper in adobo, garlic, salt, and pepper—because it’s easy to find and reliable on busy weeknights.
The result tastes like a restaurant bite I crave from places like Red Robin, but it comes together in a fraction of the time. Toast the bun, crisp the bacon, and whisk a quick chipotle mayo and every element earns its spot.
- I love the contrast: maple-kissed bacon gives gentle sweetness, smoky cheese adds depth, and a chipotle-forward sauce brings warm heat without stealing the show.
- It cooks fast—patties sear in minutes and bacon crisps quickly—so a weeknight feels like a treat.
- The texture triplet—crackly sear, melted cheese, snappy bacon—holds up through each bite.
It pairs easily with a simple side like sweet potato fries or a crisp salad. I also make the sauce ahead so I can focus on timing the sear and melting cheese perfectly.
Simple Ingredients, Smart Swaps, and Flavor Notes
I keep the ingredient list tight so each element pulls its weight. My base list is short: 1 lb ground beef, six cheese slices, six strips of bacon, six buns, 1/2 cup mayonnaise, one chipotle pepper in adobo sauce, one garlic clove, olive oil, salt and pepper.
The beef blend and seasoning
I use an 80/20 ground mix so the fat supports a proper sear and a savory crust. I season with salt pepper just before the sear to lock juices.
Quick aioli strategy
I whisk 1/2 cup mayo with one minced chipotle pepper and a spoon of its adobo. Add a grated garlic clove and a pinch of salt for a spoonable texture. Start conservative and adjust one teaspoon or up to 1/4 cup of adobo for larger batches.
Buns, cheese, and bacon balance
I toast buns and render bacon until edges are crisp so sweetness reads clean and strips stack neatly. Two slices of bacon per sandwich and one cheese slice per patty keeps portions consistent.
- Light film of olive oil helps even browning.
- Sturdy yet soft buns resist juices without drying.
- Swap ideas: brioche, cheddar, or plant-based patties.
| Ingredient | Why | Smart Swap | Portion |
|---|---|---|---|
| Ground beef (80/20) | Fat for crust and juiciness | Turkey or plant-based | 1 lb |
| Mayonnaise + chipotle | Creamy heat that ties bites | Smoked paprika mayo | 1/2 cup |
| Cheese slices | Melts cleanly, adds smoke | Provolone or cheddar | 6 slices |
| Buns & bacon | Structure and sweet-salty crunch | Brioche; turkey bacon | 6 buns; 6 strips |
For a stuffed variation and plating ideas, see a related build here.
How I Cook My Smoked Gouda & Maple-Bacon Smash Burger with Chipotle Aioli Drizzle
My method keeps timing tight and texture consistent from pan to plate. I start by portioning 1 lb ground into six 2.5–3 oz loose balls. Then I preheat a cast-iron skillet until it shimmers and add a light film of olive oil to the cooking surface.
Prep and crisping
I crisp six strips of bacon in the same pan, letting fat render slowly so the strips stay flat and glassy-crisp. I move them to a rack and reserve a spoonful of fat for flavor.
Whipping the quick sauce
In a bowl I whisk 1/2 cup mayonnaise, one minced chipotle pepper, about a teaspoon of its adobo, one grated garlic clove, and a pinch of salt. Thin with a few drops of water if I want a smoother sauce.
High-heat smash and melt
I set a smash station: hot skillet, sturdy spatula, and parchment squares. I place two or three balls in the pan, press each for 10–15 seconds, season with salt and pepper, and let them sear 1–2 minutes until edges frill.
I flip, add slices of cheese, and melt for 30–60 seconds. Toast buns cut-side down in the hot pan for 30–60 seconds using a bit of bacon fat so they resist juices.
Assembly and pro tips
- Order: bottom bun, a swipe of sauce, cheesy patty, two half-strips of bacon, another spoon of sauce, then top bun.
- Heat: keep the skillet hot but not smoking; work in batches so each patty gets fast color in minutes.
- Adobo control: add extra adobo sauce slowly to match your spice tolerance.
| Cook Surface | Why | Tip |
|---|---|---|
| Skillet | Fast, even sear | Use a thin olive oil film |
| Grill or flat-top | Extra smoke | Use a griddle plate for thin patties |
| Resting | Better drainage | 1 minute on a rack before assembly |
Conclusion
Start by cooking this recipe straight through; you’ll learn the rhythm and can adapt later.
I reaffirm the exact lineup I use: ground beef, Smoked Gouda, Maple-Bacon, buns, mayo, chipotle pepper in adobo, garlic, salt, pepper, and olive oil. Toasting the buns and crisping bacon first, then building a simple mayo-and-chipotle sauce, delivers a restaurant-level bite at home.
Why it works: smoky cheese, maple-sweet crunch, and a chipotle-kissed sauce layer over a properly seared patty for a result that tastes dialed-in not busy.
Master the hot surface, confident smash, quick flip, and controlled heat before swapping cheeses or buns. Make extra sauce—it doubles as a fry dip. Serve with spicy sweet potato fries or a crisp slaw for a balanced side and enjoy repeat-worthy burgers in under 20 minutes.
FAQ
What beef blend do I use for the juiciest results?
I use an 80/20 ground beef blend (80% lean, 20% fat). That fat level gives me quick browning and juicy edges when I press the patty on a hot skillet. If I want a slightly leaner bite, I’ll go 85/15, but I avoid anything much leaner to keep the smash technique from drying out.
How do I portion and form patties for fast smash cooking?
I divide the ground beef into 4- to 6-ounce balls and lightly shape them—no tight packing. I leave them loose so they spread when I press them on a screaming-hot pan. This creates those crisp, flavored edges I love.
What temperature and pan do I use for the best sear?
I preheat a heavy cast-iron skillet over medium-high until it’s smoking slightly. The pan needs to be hot enough for an instant sear. I use a flat metal spatula to press the patty firmly and get maximum contact.
How long do I smash and cook each side?
I press the patty immediately and hold it for about 10 seconds to set the shape, then cook untouched for 2–3 minutes until the edges brown. I flip once and cook another 45–90 seconds depending on thickness and desired doneness.
How do I make the quick chipotle aioli drizzle?
I whisk together mayonnaise, minced chipotle in adobo, a squeeze of lime, and a pinch of salt. I taste and adjust the heat with more adobo if I want more kick. It’s fast, creamy, and adds smoky heat to each bite.
Can I swap the cheese or bacon for other options?
Yes. I often swap the cheese for sharp cheddar or pepper jack for more bite. For the bacon element, thick-cut smoked bacon gives great texture; turkey bacon works if you want a lighter option.
How do I prevent the buns from getting soggy?
I toast the cut sides of the buns in the hot pan for 30–45 seconds until golden. That toasted barrier helps keep juices and sauce from soaking through and adds a pleasant crunch.
How much adobo or chipotle should I add if I’m sensitive to heat?
I start with one teaspoon of chopped chipotle in adobo per cup of mayo and taste. If I want milder heat, I use half a teaspoon. The flavor is smoky, so even a small amount goes a long way.
Do I need to rest the patties after cooking?
I rest them for about 1–2 minutes on the pan off heat. Because these patties are thin, long resting isn’t necessary, but a short pause helps redistribute juices and keeps the sandwich tidy.
What sides pair best with this sandwich for a balanced meal?
I serve it with crisp fries, a simple green salad, or pickles to cut the richness. A cold slaw or grilled corn also complements the smoky and sweet flavors nicely.
Can I make elements ahead of time?
I prep the aioli and cook bacon in advance; both keep well in the fridge for a few days. I recommend forming beef into balls just before cooking to preserve texture, but you can portion them a few hours ahead if needed.
I Made Smoked Gouda & Maple-Bacon Smash Burger with Chipotle Aioli Drizzle
- Total Time: 20
- Yield: 6 1x
Description
Smoky-sweet smash burger with crispy lacy edges, melted smoked gouda, maple bacon, and chipotle aioli. Crafted for discerning home chefs seeking restaurant-quality results in under 20 minutes.
Ingredients
1 lb ground beef (80/20 blend)
6 slices smoked gouda cheese
6 strips maple bacon
6 hamburger buns
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, minced
1 garlic clove, grated
1 teaspoon adobo sauce
Salt and pepper to taste
Olive oil for cooking
Instructions
1. Cook 6 strips of maple bacon in cast-iron skillet until crispy, set aside on rack
2. Divide 1 lb ground beef into 6 loose balls (2.5-3 oz each)
3. Whisk together mayonnaise, minced chipotle, adobo sauce, grated garlic, and salt for aioli
4. Preheat cast-iron skillet over medium-high heat until shimmering
5. Add light film of olive oil to hot skillet
6. Place 2-3 beef balls in pan, immediately press with spatula for 10-15 seconds
7. Season pressed patties with salt and pepper, sear 1-2 minutes until edges crisp
8. Flip patties, top with smoked gouda, melt 30-60 seconds
9. Toast bun halves cut-side down in hot pan for 30-60 seconds
10. Assemble: bottom bun, aioli, cheesy patty, 2 bacon strips, more aioli, top bun
Notes
Use 80/20 ground beef for optimal fat content and juicy results
Don’t overwork the beef – keep balls loose for better smashing
Hot skillet is crucial for proper sear and lacy edges
Adjust adobo sauce to your heat preference
Toasting buns prevents sogginess from juices
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- Prep Time: 10
- Cook Time: 10
- Category: gourmet-appetizers
- Method: smash cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 580
- Sugar: 8g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg