Double Smash Burger with Raclette & Bacon Recipe
This Double Smash Burger with Raclette & Bacon features juicy, thin smashed patties layered with melted raclette cheese, crispy bacon, and a tangy homemade sauce for the ultimate indulgent burger experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Burger
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
Meat
- 1.75 lb beef (chuck/shoulder)
- 0.65 lb beef fat (or fatty trimmings)
- 2 tsp Montreal steak seasoning
- 1 tsp kosher salt (or 3/4 tsp fine salt)
- 1 tsp black pepper
Sauce
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- ~3/4 cup neutral oil (drizzled in)
- 1/2 tsp kosher salt (to taste)
- Black pepper (to taste)
- Optional: 1 tsp pickle juice
Burger Assembly
- 4 slices raclette cheese
- 6 –8 slices bacon
- 2 brioche buns
- 1/2 red onion (sliced)
- Optional: pickles
Instructions
- Grind and season beef. Grind beef + fat (or use 80/20 ground beef). Season with Montreal steak seasoning, salt, and pepper. Mix briefly.
- Form meat balls and chill. Form 4 loose meat balls. Refrigerate 30 minutes.
- Make sauce. Whisk yolk + Dijon + vinegar + salt + pepper, then drizzle in oil until thick. Chill.
- Cook bacon and toast buns. Cook bacon until crisp. Toast buns.
- Cook patties. Heat skillet very hot. Smash each meat ball into a thin patty. Cook 60–90 sec, flip, add raclette, cook 45–60 sec. Repeat.
- Assemble burger. Build burger: bottom bun + sauce + onion/pickles + patty + patty + bacon + sauce + top bun. Serve immediately.
Notes
- Optional: add 1 tsp pickle juice to sauce for extra tang.
- Use 80/20 ground beef if you don’t want to grind your own blend.
- Refrigerate meat balls before cooking for easier handling and better texture.