Ingredients:

  • 1/2 cup (120 g) Smooth Peanut Butter
  • 2 tbsp (30 ml) Maple Syrup (Grade A Dark) or honey
  • 1 tbsp (15 ml) Low-Sodium Soy Sauce
  • 1 tsp (5 ml) Rice Vinegar
  • 1 tsp (5 ml) Sriracha or Chili Garlic Sauce
  • 2–4 tbsp (30–60 ml) Hot Water
  • 1.5 lbs (680 g) Ground Beef (80/20 chuck)
  • 1 tsp (5 g) Coarse Sea Salt
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • 8 slices Smoked Streaky Bacon
  • 4 Brioche or Potato Buns, halved
  • 4 slices Sliced Cheddar or Monterey Jack
  • 1/4 cup Pickled Sliced Jalapeños (drained)
  • 1 cup Crisp Shredded Lettuce (optional)

Instructions:

  1. In a small bowl, combine the peanut butter, maple syrup, soy sauce, rice vinegar, and Sriracha. Whisk well until smooth.
  2. Gradually whisk in 2–4 tablespoons of hot water until the sauce is smooth, viscous, and easily drizzled. Taste and adjust for seasoning.
  3. Gently divide the cold ground beef into 8 equal portions (roughly 3 oz / 85g each). Roll loosely into balls—do not overwork the meat. Keep them chilled.
  4. Preheat the cast iron skillet or griddle over medium heat. Cook the bacon until very crisp. Remove the bacon and drain, reserving at least 1–2 tablespoons of the rendered fat in the pan. Increase heat to high.
  5. Lightly brush the cut sides of the buns with a little bacon fat. Toast face-down on the hot griddle for 30–60 seconds until golden brown. Set aside.
  6. Place two beef balls onto the scorching hot griddle. Immediately place a sheet of parchment paper over the ball and use the burger press or pot to smash the patty thinly and firmly onto the griddle. Season heavily with salt and pepper.
  7. Cook for 90 seconds until the edges are deeply browned and crispy. Scrape the patty from the griddle with the wide spatula and flip. Immediately place one slice of cheese onto one patty (for a double cheesed stack). Cook for another 30–60 seconds until the cheese is melted (internal temperature reaches 160°F/71°C). Remove the patties and repeat with the remaining meat.
  8. Place the toasted bun bottom down. Stack the two cooked patties. Lay 2 slices of crispy bacon on top of the patties. Add a few pickled jalapeño slices (and shredded lettuce, if using).
  9. Generously drizzle 1–2 tablespoons of the Savoury Peanut Butter Sauce over the entire stack. Place the bun top on, secure, and serve immediately.