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20 minutes
15 minutes
.
Author:Clarkee
32 slices American cheese
16 slices streaky bacon
120 ml (½ cup) pure maple syrup
300 g (10 oz) nacho cheese sauce
4 soft potato burger buns
Salt
Neutral cooking oil (optional)
Divide the beef into 16 loose 100 g (3.5 oz) portions. Avoid overworking the meat.
Heat the nacho cheese sauce on one side of the griddle until warmed through and just beginning to bubble, then move it to a cooler area to keep warm.
Cook the bacon until crispy. During the final minute of cooking, brush each slice with maple syrup and cook until lightly caramelised. Move the bacon to the cooler side of the griddle.
If needed, lightly oil the cooking surface. Place the beef portions on the hot griddle, leaving space between each one. Let them cook for 10 to 15 seconds before seasoning with salt.
Smash each portion into a very thin patty. Cook for 60 to 90 seconds, or until the edges are deeply browned and crispy.
Flip the patties and immediately top each one with 2 slices of American cheese. Stack 4 patties together for each burger while the cheese melts. For an extra gooey finish, add a splash of water to the griddle and cover with a melting dome for 20 to 30 seconds.
Lightly toast the potato buns on the griddle.
Assemble each burger by placing a stack of 4 cheeseburger patties on the bottom bun, topping with 4 slices of maple bacon, then repeating with another stack if preferred. Generously spoon the warm nacho cheese sauce over the top and finish with the top bun.
Tip
This burger is intentionally over the top, so have plenty of napkins ready. If you're serving it for a celebration, the sparklers are optional but highly encouraged.
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