Four Charles Style Quadruple Smashburger with Fried Egg, Bacon, and Caramelized Onions
Four Charles Style Quadruple Smashburger with Fried Egg, Bacon, and Caramelized Onions
Ingredients
For the Smashburgers
- 2 pounds ground beef, 80/20 chuck, divided into 16 equal balls
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 16 slices provolone cheese
- 12 slices bacon, thick-cut
- 4 large eggs
- 4 brioche burger buns, toasted
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons dill pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper, optional
For Caramelized Onions
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
- 1/2 teaspoon brown sugar, optional
For Assembly & Garnish
- 2 tablespoons butter, for toasting buns
- 1/2 cup dill pickle slices, for serving
Instructions
- 1
Prepare the burger sauce: In a small bowl, combine mayonnaise, ketchup, dill pickle relish, Dijon mustard, garlic powder, onion powder, paprika, and cayenne pepper (if using). Stir well to combine. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Cook the bacon: Place bacon slices in a large cold skillet or on a baking sheet. Cook over medium heat or bake at 400°F (200°C) until crispy. Remove bacon and place on a paper towel-lined plate to drain. Reserve 1-2 tablespoons of bacon fat in the skillet for cooking the eggs and burgers.
⏱️ 10 min•🌡️ 400
- 3
Make caramelized onions: In a separate skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced yellow onion. Cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and tender. For extra sweetness, stir in 1/2 teaspoon of brown sugar during the last 5 minutes of cooking. Set aside.
⏱️ 20 min
- 4
Toast the buns: Melt 2 tablespoons of butter in a separate skillet or on the griddle over medium heat. Place the cut sides of the brioche buns down and toast until golden brown, about 1-2 minutes. Set aside.
⏱️ 2 min
- 5
Cook the eggs: In the skillet with reserved bacon fat, fry the eggs to your desired doneness (sunny-side up or over easy works best for burgers). Season lightly with salt and pepper. Set aside.
⏱️ 5 min
- 6
Prepare the patties: Divide the ground beef into 16 equal balls, about 2 ounces each. Heat a large cast-iron skillet or griddle over high heat until smoking lightly. Add a small amount of bacon fat or a neutral oil if needed.
⏱️ 3 min
- 7
Smash and cook the burgers: Place 4 beef balls onto the hot griddle, leaving space between them. Immediately place a piece of parchment paper over each ball and use a sturdy burger press or a heavy spatula to smash them down into very thin patties, about 1/4 inch thick. Season generously with kosher salt and black pepper.
⏱️ 3 min
- 8
Flip and cheese: Cook for 1-2 minutes until the edges are crispy and browned. Flip the patties. Immediately place one slice of provolone cheese on each patty. Cook for another 30-60 seconds, or until the cheese is melted and the patties are cooked through. Remove from the griddle and repeat with the remaining beef balls, cooking in batches.
⏱️ 5 min
- 9
Assemble the burgers: Spread a generous amount of the prepared burger sauce on both the top and bottom halves of each toasted brioche bun. On the bottom bun, layer two cheeseburger patties. Top with 3 slices of crispy bacon and a spoonful of caramelized onions, then add another two cheeseburger patties. Place a fried egg on top of the second stack of patties. Add dill pickle slices as desired. Place the top bun on and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Four Charles Style Quadruple Smashburger with Fried Egg, Bacon, and Caramelized Onions
Ingredients
For the Smashburgers
- 2 pounds ground beef, 80/20 chuck, divided into 16 equal balls
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 16 slices provolone cheese
- 12 slices bacon, thick-cut
- 4 large eggs
- 4 brioche burger buns, toasted
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons dill pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper, optional
For Caramelized Onions
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
- 1/2 teaspoon brown sugar, optional
For Assembly & Garnish
- 2 tablespoons butter, for toasting buns
- 1/2 cup dill pickle slices, for serving
Instructions
- 1
Prepare the burger sauce: In a small bowl, combine mayonnaise, ketchup, dill pickle relish, Dijon mustard, garlic powder, onion powder, paprika, and cayenne pepper (if using). Stir well to combine. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Cook the bacon: Place bacon slices in a large cold skillet or on a baking sheet. Cook over medium heat or bake at 400°F (200°C) until crispy. Remove bacon and place on a paper towel-lined plate to drain. Reserve 1-2 tablespoons of bacon fat in the skillet for cooking the eggs and burgers.
⏱️ 10 min•🌡️ 400 - 3
Make caramelized onions: In a separate skillet, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced yellow onion. Cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and tender. For extra sweetness, stir in 1/2 teaspoon of brown sugar during the last 5 minutes of cooking. Set aside.
⏱️ 20 min - 4
Toast the buns: Melt 2 tablespoons of butter in a separate skillet or on the griddle over medium heat. Place the cut sides of the brioche buns down and toast until golden brown, about 1-2 minutes. Set aside.
⏱️ 2 min - 5
Cook the eggs: In the skillet with reserved bacon fat, fry the eggs to your desired doneness (sunny-side up or over easy works best for burgers). Season lightly with salt and pepper. Set aside.
⏱️ 5 min - 6
Prepare the patties: Divide the ground beef into 16 equal balls, about 2 ounces each. Heat a large cast-iron skillet or griddle over high heat until smoking lightly. Add a small amount of bacon fat or a neutral oil if needed.
⏱️ 3 min - 7
Smash and cook the burgers: Place 4 beef balls onto the hot griddle, leaving space between them. Immediately place a piece of parchment paper over each ball and use a sturdy burger press or a heavy spatula to smash them down into very thin patties, about 1/4 inch thick. Season generously with kosher salt and black pepper.
⏱️ 3 min - 8
Flip and cheese: Cook for 1-2 minutes until the edges are crispy and browned. Flip the patties. Immediately place one slice of provolone cheese on each patty. Cook for another 30-60 seconds, or until the cheese is melted and the patties are cooked through. Remove from the griddle and repeat with the remaining beef balls, cooking in batches.
⏱️ 5 min - 9
Assemble the burgers: Spread a generous amount of the prepared burger sauce on both the top and bottom halves of each toasted brioche bun. On the bottom bun, layer two cheeseburger patties. Top with 3 slices of crispy bacon and a spoonful of caramelized onions, then add another two cheeseburger patties. Place a fried egg on top of the second stack of patties. Add dill pickle slices as desired. Place the top bun on and serve immediately.
⏱️ 5 min