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Savory Beer-Braised Bacon Smash Burger Recipe with Secret Comeback Sauce Made Easy

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A quick and easy burger recipe featuring beer-braised bacon, juicy smash burger patties, and a tangy, spicy secret comeback sauce that delivers bold flavors and a perfect crust.

Ingredients

Scale
  • 8 slices thick-cut bacon
  • 12 oz (355 ml) lager or pale ale beer
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp freshly ground black pepper
  • 1 lb (450 g) ground beef, 80/20 blend
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp vegetable or neutral cooking oil
  • ½ cup (120 ml) mayonnaise
  • 2 tbsp ketchup
  • 1 tsp hot sauce
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • 1 tsp lemon juice
  • 4 soft burger buns (brioche or potato buns)
  • Leaf lettuce (optional)
  • Tomato slices (optional)
  • Pickles (optional)
  • Cheese slices (optional, cheddar or American)

Instructions

  1. Braise the bacon: In a cast iron skillet, add bacon slices in a single layer. Pour in the beer, sprinkle brown sugar, garlic powder, and black pepper over the bacon. Bring to a simmer over medium heat. Let braise gently for about 15 minutes, turning occasionally, until bacon is tender and beer mostly evaporated, leaving a sticky glaze. Remove and drain on paper towels.
  2. Prepare the secret comeback sauce: While bacon braises, whisk together mayonnaise, ketchup, hot sauce, smoked paprika, Worcestershire sauce, garlic powder, and lemon juice in a bowl. Taste and adjust heat or tang as desired. Set aside in the fridge.
  3. Form the burger patties: Divide ground beef into 4 equal portions (~4 oz / 113 g each). Gently shape each into a loose ball without overworking the meat.
  4. Preheat the skillet: Wipe out the skillet from bacon braising and heat over medium-high. Add oil and let it get shimmering hot.
  5. Smash the patties: Place a beef ball in the skillet and immediately press down firmly with a spatula or burger press until patty is about ¼ inch (6 mm) thick. Repeat for remaining patties, cooking 2 at a time if needed. Season the exposed side with salt and pepper.
  6. Cook the burgers: Let cook without moving for 2-3 minutes until edges are crispy and browned. Flip carefully, season the other side, and cook another 1-2 minutes. If adding cheese, place it on top now and cover skillet with lid to melt.
  7. Toast the buns: While burgers finish, toast buns cut side down in a clean skillet or under a broiler until golden.
  8. Assemble the burger: Spread a generous layer of comeback sauce on the bottom bun. Add lettuce and tomato slices if using. Place burger patty, then layer on beer-braised bacon slices. Add pickles if desired. Finish with top bun smeared with more comeback sauce.
  9. Serve immediately: Best enjoyed hot while bacon is warm and sauce fresh.

Notes

Do not rush the bacon braising; low and slow yields tender bacon with a sticky glaze. Press patties firmly once only to get a perfect crust. Use high-fat ground beef (80/20) for juicy burgers. The comeback sauce tastes better if made ahead and chilled for at least 30 minutes. For gluten-free, use gluten-free buns or lettuce wraps. Reheat leftovers gently in a skillet to maintain crispness.

Nutrition

Keywords: beer-braised bacon, smash burger, comeback sauce, bacon burger, quick burger recipe, easy dinner, comfort food, cast iron skillet burger

Find it online: https://jodierecipes.com/savory-beer-braised-bacon-smash-burger-recipe-with-secret-comeback-sauce-made-easy/