Dub Cheese Smash with Candied Bacon

Directions

1. Preheat your Blackstone griddle to high heat.

2. Lay the bacon on the hot surface and sprinkle generously with brown sugar. Cook for 2–3 minutes until it begins to caramelise, then flip and sprinkle the other side with more sugar. Keep moving the bacon so it doesn’t burn. Once crisp and candied, move it to a cooler spot or remove and set aside.

3. Divide the beef mince into eight loose 80 g balls, handling the meat as little as possible.

4. Lightly oil the cooking surface. Place the mince balls down and let them sit for 10–15 seconds. Season with salt, then flip so the seared side faces up and smash thin with a spatula.

5. Cook for about 1 minute, then flip again. Season lightly with salt and top each patty with a slice of cheese. Cook until the cheese melts and the edges are crisp.

6. Lightly toast the buns on the griddle.

7. Assemble each burger with two cheesy smash patties and candied bacon in a toasted bun. Serve immediately.