Maple & Bacon Double Quarter Pounder

Directions

1. Preheat your Blackstone to a medium-high heat.

2. Prep your toppings by shredding the lettuce and slicing the pickles if needed.

3. To make the creamy BBQ sauce, mix 2 parts BBQ sauce with 1 part mayonnaise, then add maple syrup to taste. Set aside.

4. Divide the mince into ¼ lb (114g) portions and gently form into balls. Do not overwork the meat.

5. Lightly oil the Blackstone, then lay down the bacon and start cooking.

6. Place the beef balls onto the griddle and let them sit for 10–15 seconds. Season with salt, give them a small wiggle with tongs, then flip so the seared side is facing up.

7. Gently press the patties using a smasher or spatula. These should stay thick, not smashed thin.

8. Turn the bacon as needed and remove it once cooked to your liking.

9. After around 2 minutes, flip the patties. Take your time as they are thicker patties, season again with salt, then add a slice of cheese to each patty.

10. Lightly toast the buns and move them to your prep area.

11. Spread the creamy BBQ sauce on both the top and bottom buns.

12. Build your burgers with lettuce, pickles, double patties, bacon, crispy onions, and extra sauce. Serve and enjoy.