Texas BBQ Smashed Burgers

Updated at: Sat, 16 Sep 2023 21:27:58 GMT

Step 1

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ¼-inch-thick wedges. Halve buns. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

Step 2

While potatoes roast, in a medium bowl, whisk together BBQ sauce, mustard, and 2 TBSP ketchup (4 TBSP for 4 servings).

Step 3

Once potatoes have roasted 5 minutes, carefully place bacon on empty side of sheet in a single layer. (For 4 servings, leave potatoes roasting; add bacon to a second sheet and roast on top rack.) Roast on middle rack until bacon is crispy and potatoes are browned and crispy, 15-20 minutes more. (Check often to avoid burning!)

Step 4

Meanwhile, form beef into four equal-size balls (eight for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once pan is very hot, add beef, working in batches if necessary. Firmly flatten each ball with a spatula to create very thin patties. (Don’t worry if patties aren’t perfectly round—those irregular edges will turn deliciously crispy!) Cook to desired doneness, 2-3 minutes per side. In the last minute of cooking, top each patty with pepper jack and cover pan to melt cheese. Transfer patties to a plate.

Step 5

Once bacon is done roasting, transfer to a paper-towel-lined plate. When cool enough to handle, roughly chop. Sprinkle potatoes with bacon and cheddar. Add buns, cut sides down, to sheet. Return to middle rack until cheese is melted and buns are toasted and warmed through, 3-5 minutes.

Step 6

Divide toasted buns between plates; evenly spread cut sides with BBQ burger sauce. Fill each bun with two patties and top with crispy fried onions. Serve with cheesy bacon potatoes and ranch dressing on the side for dipping.

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