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INGREDIENTS FOR BURGERS
- 2 buns
- 390g Beef (burger) with suet
- 4 slices of cheddar
BACON JAM
- 150g bacon (I use a mix of bacon and English bacon)
- 1.5 red onions (approx. 120g)
- 1 tbsp cane sugar
- 1 tsp maple syrup
- 1 tsp balsamic
- 1 tsp mustard
- 1 tsp chipotle sauce (optional)
- A little water as needed (for consistency)
- Pinch of pepper
PEPPER MAYONNAISE
- 4 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- Plenty of fresh pepper
BACON JAM
- 1Add the onion and sauté until golden (approx. 8–10 minutes). Stir in garlic, sugar, syrup, vinegar, and a pinch of pepper. You can also add chipotle sauce. Simmer slowly until the mixture thickens to a sticky, jam-like consistency (approx. 10–15 min).
- 2Cut the bacon into small pieces and slowly render it over medium heat. When golden, remove excess fat (leave approx. 1 tbsp). Let cool slightly.
PEPPER MAYONNAISE
- 1Mix mayonnaise with pepper, mustard, a drop of lemon, and Worcestershire sauce. Let sit for at least 10 minutes for the flavors to meld.
SMASH BURGERS
- 1Form the meat into 4 balls of 95g each. Heat a pan or griddle to a very high temperature. Place a ball of meat on the dry hot surface and immediately smash it flat with a spatula or press (smash it flat, thickness approx. 1–1.5 cm). Fry for 2 minutes until a crispy crust forms. Season with salt and pepper, flip, and immediately place two slices of cheese on top, letting them melt. Toast the buns until golden in butter.
- 2Spread pepper mayonnaise on the bottom bun. Place the meat with cheese, then add 1–1.5 tbsp of bacon jam on top. Cover with the top bun, also with a little mayonnaise.
Adam Rundus
Adam Rundus is a food influencer and author of the cookbook SMASH-BA for students and travelers. In his recipes, he combines creativity, simplicity, and maximum utilization of ingredients.