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

Name: I Made Smoked Gouda & Maple-Bacon Smash Burger with Chipotle Aioli Drizzle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
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

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

Scale

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

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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