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Ultimate Double Smash Breakfast Burger

Description

This morning powerhouse smashes two beef patties against a scorching griddle to lock in lacy, caramelized edges before stacking them high with morning staples. Melted cheese binds the crispy meat directly to a runny egg and thick-cut smoked pork. It redefines the morning meal into a heavy-hitting, double-stacked diner classic.

Ingredients
    The Bourbon Maple Chipotle Mayo
  • 1/2 cup mayonnaise
  • 1 Tbsp maple syrup
  • 1 Tbsp bourbon
  • 1 tsp chipotle paste
    • The Burgers & Build
  • 1.25 lb 80/20 ground beef, portioned into eight 2.5 oz balls
  • 1/2 lb homemade Canadian bacon, shaved paper-thin on a commercial slicer
  • 2 cups cold-smoked sharp cheddar cheese, shredded
  • 8 EA slices Schwartz Brothers Croissant Bread
  • 4 EA eggs
  • 4 Tbsp butter, divided
  • 2 Tbsp Smokehouse AP Rub
  • 1/2 cup Smoky Tomato Jam (see separate recipe)
Instructions
  1. 1
    Whisk together the mayonnaise, maple syrup, bourbon, and chipotle paste in a small bowl. Cover and refrigerate until ready to build.
  2. 2
    Heat the flat top griddle to screaming hot for the meats. Set a large skillet or cast-iron pan over medium-low heat for the bread, and a separate non-stick pan over medium heat for the eggs.
  3. 3
    Melt 2 Tbsp of butter in the bread skillet. Place the Schwartz Brothers Croissant Bread slices down. Toast under light pressure until uniform, deep golden brown and crisp. Remove and set aside.
  4. 4
    Toss the shaved Canadian bacon onto the hot flat top. Flash-sear, moving constantly with a spatula, until the paper-thin edges curl and crisp. Move to the cool zone.
  5. 5
    Place the beef balls onto the screaming hot flat top. Immediately smash them completely flat using a heavy press. Hold down for 10 seconds to lock in the sear. Season heavily with Smokehouse AP Rub.
  6. 6
    Cook for 60 seconds until the lacy edges are dark brown and crispy. Flip the patties. Immediately top each patty with a generous pile of shredded cold-smoked cheddar. Dome briefly with a splash of water if needed to melt thoroughly. Stack the patties into double-stacks. Move to the cool zone.
  7. 7
    Melt the remaining 2 Tbsp of butter in the egg pan. Crack the eggs into the pan. Cook until the whites are fully set but the yolks remain completely fluid. Flip gently for 10 seconds to set the top white if necessary, then remove from heat.
  8. 8
    Spread a heavy swipe of bourbon maple chipotle mayo on the bottom toasted croissant bread slices.
  9. 9
    Place a double smash patty stack on each bottom slice.
  10. 10
    Pile a portion of the crispy, shaved Canadian bacon on top of the cheese.
  11. 11
    Slather the Smoky Tomato Jam generously on the top toasted croissant bread slices and close the burgers.
  12. 12
    Nestle one over-easy egg into the ribboned Canadian bacon and top with other slice of croissant bread, toasted side in.
  13. 13
    Serve immediately.
Note

To smoke your own Roma tomatoes:

  1. Halve the Roma tomatoes.
  2. Drizzle with EVOO and season with Smokehouse AP Rub.
  3. Smoke with your favorite wood for 6 hours at 200°F.
  4. Transfer to the oven for an additional 2 hours at 200°F to finish drying.
  5. After cooling, remove the skins and pack in EVOO.
Read it online: https://brinnerbites.com/recipe/ultimate-double-smash-breakfast-burger/