From our friends at Napoleon!
Some burgers are good. Some burgers are memorable. This Maple Bacon Prime Smash Burger is the kind of burger that makes everyone at the table stop talking after the first bite. Inspired by the legendary burgers served at New York’s finest steakhouses, this version proves you don’t need a coveted reservation to enjoy a truly indulgent burger experience. Freshly ground beef with a decadent 70/30 fat ratio creates an incredibly juicy patty, while maple-glazed bacon, melted cheese, a rich egg yolk, and tangy Spicy Pickle Dijonaise take things over the top.
Cooked on a hot griddle, this burger combines gourmet flavours with classic backyard barbecue techniques. Whether you grind your own beef or ask your butcher for a custom blend, this is the kind of burger that’s worth making for a special occasion.
Ingredients
Prime Smash Burger:
- 2½ lbs. (1kg) freshly ground beef, 70/30 fat ratio*
- Salt to taste
- 4 strips of extra-thick bacon
- 2 tbsp. maple syrup
- 8 slices of processed cheese
- Thinly sliced onion
- 4 eggs
- 4 buns
- Spicy pickle dijonaise
- Chives
Spicy Pickle Dijonaise:
- ½ cup (114g) mayonnaise
- ¼ cup (57g) spicy brown mustard
- 3 tbsp. dill pickles (not sweet), minced
- 1 tbsp. pickle juice
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- Salt to taste
*If your butcher’s fat ratio is the usual 80/20, request ¼ of a pound (113g) of beef tallow so that you can add this to the mix. You can also add butter at this ratio if you do not have tallow.
Step 1
Gather the ingredients you need
Step 2
Cook the bacon, and preheat the breakfast rings, then put down the meat and smash the patties
Step 3
Allow the burgers to cook until a crust forms on one side
Step 4
When the burgers are nearly done, crack eggs into the egg rings
Step 5
Toast the buns. Once toasted, spread some dijonaise on the bottom bun, top that with the griddled onion, processed cheese, and two patties
Step 6
Top the burgers with the thick-cut bacon, spread more dijonaise on the top bun, and add the sunny-side-up egg
Step 7
Serve everything open-face for presentation
Step 8
Hold the top bun with egg over the burger and nick the yolk, allowing it to drizzle over the burger
Step 9
Citrusy pale ales and clean crisp pilsners are the ideal beers. Rich and deeply flavoured reds like a Syrah or acidic and juicy Beaujolais are good wines to serve. Alternatively, a whisky highball cocktail will make a refreshing match to this rich burger
Method
- In a bowl, combine the ingredients to make the Spicy Pickle Dijonaise. Whisk together and place into the fridge. The longer it has to sit, the better the flavour will be. Prepare the onion.
- Replace your cooking grids with your griddle accessory. Preheat your griddle to medium-low, about 375°F (191°C), and place the thick-cut bacon onto the cold griddle, allowing it to slowly cook. Place a small frying pan onto the griddle or your side burner set to low heat to preheat.
- Divide the ground beef into 5-ounce (142g) balls, gently forming them into patty shapes without compressing them too much.
- When the bacon is nearly cooked, move it to the side and brush with a little maple syrup. Keep it warm.
- Heat the griddle to 400°F (20°C) and lay down the patties with some space for them to spread out. Allow the patties to sear a little before placing some parchment over each one and smashing them to a thickness of about ¼ inch. Season generously with salt. When the bottoms have gained a delightful crust, flip and lay down some cheese.
- Meanwhile, add some oil or butter to your preheated pan and grease up an egg ring. Crack an egg, adding the white to your egg ring while reserving the yolk to add once the white has nearly set. Place the yolk in the center of the white and cook until the white is set to ensure a perfect sunny-side-up egg.
- Toast your buns.
- Assemble your burger. On the bottom bun, add a generous dollop of your Spicy Pickle Dijonaise and a double stack of patties. Top your patties with bacon. On the top bun, lay down your onion, then top it with your perfect egg. Season the egg with salt and a bountiful sprinkling of chives.
- Serve by holding the top bun over your dressed patty, carefully keeping the egg in place. Nick the yolk so that it runs out over the burger and bacon. Then place the top bun, slicing the burger in half for a theatrical display of deliciousness.
- Citrusy pale ales and clean, crisp pilsners are the name of the game when pairing a beer with this ultra-rich burger. Rich and deeply flavoured reds like a Syrah, featuring smoky notes of black pepper, will bring out the best in the beef and bacon, while an acidic and juicy Beaujolais will cut through the fattiness while complementing your dijonaise. Alternatively, a whisky highball cocktail, made with a smooth and slightly citrusy whisky, can be a refreshing match to this rich burger.
Rich, messy, and unapologetically indulgent, this burger delivers everything you want from a steakhouse meal with the added satisfaction of making it yourself. The spicy pickle dijonaise cuts through the richness, the maple bacon adds a distinctly Canadian touch, and the runny egg brings it all together in spectacular fashion.
Pair it with a crisp pilsner, a citrus-forward pale ale, or a smoky glass of Syrah and prepare for compliments. White tablecloths may be optional, but napkins definitely aren’t. Share your over-the-top burger recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!
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