Bonfire Bourbon Burger

Directions

1. Divide the beef mince into four equal 80 g balls, keeping the meat loosely packed.

2. Preheat one side of your Blackstone griddle to medium heat and leave the opposite side on low.

3. Place the bacon on the medium-heat zone and cook until the fat begins to render and the bacon is nearly crispy.

4. Sprinkle the bacon with brown sugar and drizzle with maple syrup. Add the popping candy and continue cooking briefly until the bacon is glazed.

5. Move the bacon to the cooler side of the griddle to keep warm. Watch carefully, as the maple syrup and brown sugar can burn quickly.

6. Lightly oil the griddle if needed. Place the beef balls onto the hot cooking surface and allow them to cook for 10–15 seconds.

7. Season each ball lightly with salt, then firmly smash into thin patties with slightly uneven edges.

8. Cook for 60–90 seconds, or until a dark crust and crispy edges develop.

9. Scrape firmly underneath each patty to preserve the crust, then flip.

10. Top each patty with one slice of American cheese and two rashers of glazed bacon. Continue cooking until the beef is cooked through and the cheese has melted.

11. Stack all four patties to create one towering burger.

12. Place the burger stack onto the bottom bun, top with crispy onions, and finish with the top bun.

13. Serve immediately.