Vermont Smash Burger

Preparation

Preheat the oven to 350.

Place bacon on a baking sheet. Generously grind black pepper onto the bacon (this step is optional). Bake in the oven until crispy, turning the tray around halfway, about 20 minutes.

Carefully remove bacon from grease and set aside.

Meanwhile, add the mayonnaise, maple syrup, Worcestershire, garlic powder, smoked paprika, and lemon juice to a small mixing bowl. Mix until combined. Cover and refrigerate until ready to use.

Heat a griddle or large skillet over medium high heat. Spray the bottom of a large metal spatula or the bottom of a small skillet with nonstick cooking spray.

Working in batches if necessary, place a ground beef ball onto the griddle. With your spatula or small skillet, smash the beef down as much as you can into the griddle until the patty is about ¼ inch thick. Season to taste with salt and pepper.

Let cook for about 2 minutes, then flip.

Let cook for 1 minute, then top with 1/4 cup of shredded cheddar. Cover the burger with a lid to melt the cheese and let cook for about 1–2 minutes more until cheese is completely melted.

To assemble the burgers, place 1/4 cup of shredded lettuce on the bottom bun. Place the burger on top of the lettuce and then top with 2 strips of bacon. Spoon 1–2 Tbsp of the prepared maple sauce on the inside top of the bun. Add the top of the bun to the burger and serve.