Ingredients:

  • 5 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 2 Tbsp Vegetable Oil (high smoke point)
  • 4 slices Sharp Cheddar Cheese
  • 4 Potato or Brioche Buns, split and lightly buttered
  • 1 Tbsp Dried Buttermilk Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Dill
  • 1 tsp Dried Chives
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 rashers Streaky Bacon, cooked until very crisp
  • 4 Tbsp Ranch Dressing
  • 4 large leaves Iceberg or Romaine Lettuce
  • 1/4 small Red Onion, very thinly sliced (optional)

Instructions:

  1. Cook the Bacon: Cook the streaky bacon until shatteringly crisp. Drain thoroughly on a wire rack or paper towels. Set aside.
  2. Mix the Crack Seasoning: In a small bowl, whisk together the buttermilk powder, garlic powder, onion powder, dill, chives, salt, and pepper.
  3. Season the Beef: Gently mix the seasoning blend into the cold ground beef. Do not overmix—we want to keep the beef loose for smashing.
  4. Portion the Meat: Divide the seasoned beef into eight equal, loosely packed balls (approx. 3 oz / 85g each). Return the beef balls to the fridge for 10 minutes to firm up slightly.
  5. Prep the Buns: Lightly butter the cut sides of the buns. Toast them quickly on a dry skillet or under the grill until golden brown. Set aside.
  6. Heat the Skillet: Place the heavy cast iron skillet over high heat. Add the oil and let it get screaming hot (it should just barely start to smoke). This heat is non-negotiable for the perfect crust.
  7. Smash the Patties: Place two of the cold beef balls onto the hot skillet. Immediately place a sheet of parchment paper over each ball, then use your heavy spatula or press to SMASH the beef down firmly into a thin patty (about 1/4 inch thick). Press down and hold for 10 seconds to ensure maximum contact.
  8. Sear and Flip: Let the patty cook undisturbed for 90 seconds. You should see a dark brown, crispy crust forming at the edges. Scrape underneath the patty aggressively with the metal spatula, ensuring you get all the crust, and flip it quickly.
  9. Cheese and Finish: Immediately place one slice of cheese onto each flipped patty. Cook for another 30–45 seconds, just until the cheese is melted and slightly draped.
  10. Make Doubles: Stack the two freshly cooked patties atop each other (the cheese acts as the glue). Transfer the double patty to the bottom bun.
  11. Build the Burger: Lay the crisp lettuce leaf on the bottom bun (this creates a protective layer against sogginess). Place the double patty stack on top.
  12. Add Toppings: Drizzle generously with Ranch Dressing and top with the two rashers of crisp bacon. Add thin red onion slices if using.
  13. Serve Immediately: Place the top bun on, secure with a skewer if needed, and serve straight away. Repeat the process for the remaining three burgers, ensuring the skillet stays blisteringly hot between batches.