This is a double smash burger with thick-cut bacon, American cheese, and a black-pepper-forward special sauce built to mimic the tang of a New York deli condiment. It cooks fast — both patties are done in under ten minutes — and the whole thing comes together in one cast-iron skillet. If you want a genuinely crispy-edged burger without a lot of cleanup, this is the recipe to reach for.
The technique that matters
The smash is everything here. You need the pan screaming hot before the beef goes in — a drop of water should evaporate on contact. Press each ball of beef down hard and fast with a stiff spatula, hold it flat for about ten seconds, then leave it alone. That firm contact with the hot metal is what builds the browned, slightly crispy crust. If you lift the patty too early or smash it gently, you get a steamed burger instead of a seared one. The second thing that matters is the cheese timing: lay a slice on each patty right after the flip, then stack the two patties immediately so the cheese melts from the heat trapped between them. No lid needed, no extra step.
Shopping notes
- Beef fat ratio: Use 80/20 ground chuck. Leaner beef will stick to the pan and dry out before the crust forms.
- Bacon: Thick-cut applewood-smoked bacon renders better than thin-cut, which can burn before it crisps. If your store only has thin-cut, pull it from the pan about a minute earlier than you think you need to.
- Apple cider vinegar in the sauce: Don’t swap in white vinegar — it’s sharper and throws off the balance. A small bottle is cheap and you’ll use it again.
- American cheese: The individually wrapped slices melt faster and more evenly than the deli-counter block. Skip the fancy substitutes here — this is one case where the processed stuff genuinely works better.
- Smoked paprika: Listed as optional in the recipe, but it adds a low-level smokiness that rounds out the sauce. Worth including if you have it.
Make-ahead notes
The special sauce keeps well in the fridge for up to five days in a sealed jar — make a double batch and you’re set for the week. Raw patty balls can be formed, covered, and refrigerated up to 24 hours ahead; keep them cold right up until they hit the pan so they hold their shape during the smash. Cooked bacon can be crisped up to two days in advance and stored in the fridge between paper towels — a quick 20-second microwave blast on a paper towel brings it back without making it rubbery. Don’t try to cook the patties ahead; smash burgers lose their crust fast and don’t reheat well.
Troubleshooting
- Patty sticks to the spatula when you smash: Press a small square of parchment paper between the spatula and the beef. Peel it off after the smash and discard it — the crust releases cleanly.
- Edges aren’t getting lacy and crispy: The pan isn’t hot enough. Cast iron needs at least three to four minutes of preheating over high heat. If you’re using stainless, add an extra minute.
- Sauce tastes flat: Add a little more black pepper and a tiny pinch of salt. The pepper is what gives this sauce its character — don’t be shy with it.
- Bacon won’t lie flat in the pan: Score the fat cap with a knife in two or three places before it goes in. This stops it from curling and means it cooks evenly without you having to hold it down.
- Bun gets soggy before you finish building: Toast the cut sides in the same skillet right after you pull the bacon out — thirty seconds on medium heat is enough. A toasted bun holds up to the sauce and juices without falling apart.
McDonald’s-Inspired New York Bacon & Cheese Burger
Ingredients
For the Special Sauce:
- ¼ cup mayonnaise full-fat; Kewpie or Hellmann’s recommended
- 2 teaspoons yellow mustard classic American yellow mustard
- 2 teaspoons ketchup smooth style
- 1 tablespoon sweet pickle relish well-drained
- 1 teaspoon apple cider vinegar for brightness
- ½ teaspoon freshly ground black pepper coarse grind for bite
- ¼ teaspoon smoked paprika optional, adds gentle smokiness
For the Burgers:
- 4 slices thick-cut smoked bacon applewood-smoked preferred
- 1 pound ground beef (80/20 chuck) well-chilled; quality butcher grind
- 1 teaspoon kosher salt Diamond Crystal if available
- ½ teaspoon freshly ground black pepper
- 2 whole sesame seed burger buns soft, split; potato rolls also great
- 1 tablespoon unsalted butter softened, for toasting buns
- 4 slices American cheese deli-style for best melt
- ½ cup dill pickle chips drained; look for crisp, garlicky brine
- ⅓ cup white onion, very thinly sliced paper-thin for classic crunch
- 1 cup shredded iceberg lettuce optional, well-chilled for extra crunch
- 2 slices ripe tomato optional, 1/4-inch thick
Instructions
- Make the Special Sauce (5 minutes): In a small bowl, whisk together mayonnaise, yellow mustard, ketchup, sweet pickle relish, apple cider vinegar, black pepper, and smoked paprika (if using) until smooth. Cover and refrigerate while you prep the rest. Flavor cue: it should smell peppery-tangy with a gentle sweetness.
- Crisp the Bacon (8–10 minutes): Place bacon in a cold skillet and set over medium heat. Cook, flipping as needed, until deeply golden and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate. Alternative method: bake on a rack set over a sheet pan at 400°F (205°C) for 12–15 minutes.
- Toast the Buns (1–2 minutes): Spread cut sides of buns with softened butter. Toast cut-side down in the bacon skillet over medium heat until golden, 1–2 minutes, or on a baking sheet at 350°F (175°C) for 3–4 minutes. Set aside.
- Preheat the Griddle/Pan (3–5 minutes): Heat a cast-iron skillet or flat-top over medium-high until very hot, 400°F–450°F (205°C–230°C). You should see a faint shimmer and feel strong radiant heat when your hand is held 3 inches above.
- Portion the Beef (2 minutes): Divide the ground beef into 4 loose balls (about 4 ounces each). Do not compact; keeping them loose ensures a lacy, crisp edge when smashed.
- Smash and Sear – 1st Side (1–1.5 minutes per batch): Place 2 beef balls onto the hot surface. Immediately press firmly with a metal spatula (use parchment between meat and spatula) to about 1/4-inch thick. Season lightly with kosher salt and black pepper. Sear without moving until edges are browned and frilly and you hear a lively sizzle, 60–90 seconds.
- Flip, Cheese, and Finish (45–60 seconds): Scrape under each patty to release the crust cleanly and flip. Top each with a slice of American cheese. Cook 45–60 seconds more, until cheese is glossy and melted. Move to a warm plate. Repeat smashing/searing with remaining 2 patties.
- Assemble (2–3 minutes): Spread a generous layer of Special Sauce on the bottom bun. Add a fan of dill pickle chips and a veil of thin white onion. Set a cheesy patty on top, lay 2 slices of crisp bacon across, crown with the second patty, then add shredded iceberg (and tomato, if using). Swipe the top bun with more sauce and cap the burger.
- Rest Briefly (1 minute): Let the burger sit 1 minute so juices settle, then serve immediately while the cheese is molten and the edges crackle.
Notes
Chef’s Tips:
- Smash Technique: Use firm, even pressure for 10–15 seconds right after the meat hits the pan. A square, thin metal spatula works best; a second spatula can help press evenly.
- Cheese Melt Hack: Add 1 teaspoon water to the pan and cover for 10–15 seconds to steam-melt the cheese if it’s not fully glossy.
- Grind Matters: 80/20 chuck is ideal. For an upgrade, blend chuck with brisket or short rib.
- Substitutions: Turkey bacon or mushroom Pastrami-style slices for a deli twist; use sharp cheddar if you prefer a bolder cheese.
- Dietary Tweaks: Go gluten-free with GF buns; make it lettuce-wrapped; swap mayo for vegan mayo and use plant-based patties/cheese.
- Faster Onions: If you prefer softened onions, toss slices with a pinch of salt and let them sit 5 minutes to wilt.
Nutrition
FAQ
Can I use a regular nonstick pan instead of cast iron?
You can, but the results won’t be as good. Most nonstick pans can’t handle the sustained high heat you need for a proper crust, and some coatings degrade above 450°F. A stainless skillet is a better substitute if you don’t have cast iron.
How do I know when the patties are done — do I need a thermometer?
Ground beef needs to reach 160°F (71°C) internally. At the thin size smash patties are pressed to, they typically hit that temperature well before the crust burns, but a quick-read thermometer is the only way to be sure. It takes about two minutes per side over high heat in a properly preheated pan.
Can I cook both patties at the same time?
Yes, if your skillet is large enough — a 12-inch pan fits two patty balls side by side with room to smash. Don’t crowd them or they’ll steam instead of sear.
What if I only want a single patty instead of a double?
Just use one ball of beef and one slice of cheese. Everything else — sauce, bacon, pickles, onion — stays the same. The cook time is identical since the patty thickness doesn’t change.
Can I make this with frozen ground beef?
Thaw it fully in the fridge first — never smash from frozen. Partially frozen beef won’t press flat evenly and will release a lot of water into the pan, which kills the crust.
If you liked this one
- Five Guys BLT Smash Burger
- Ultimate Avocado Bacon Smash Burger
- Perfect Bacon Double Cheeseburger
- Five Guys Bacon Cheeseburger