---
title: 'The Best Burger I''ve Ever Made'
source: 'https://youtube.com/watch?v=smzZZWGK428'
video_id: 'smzZZWGK428'
date: 2026-08-18
duration_sec: 492
channel: 'ThatDudeCanCook'
---

# The Best Burger I've Ever Made

> Source: [The Best Burger I've Ever Made](https://youtube.com/watch?v=smzZZWGK428)

## Summary

This video presents a detailed recipe for a gourmet double smash burger featuring a homemade bacon, onion, and chili jam. The creator emphasizes the balance of fat and acid in the burger, showcasing techniques for achieving a juicy patty and a flavorful, sticky jam.

### Key Points

- **Burger Introduction** [00:01] — The video introduces a 'more perfect cheeseburger' featuring Oklahoma onion-style smash burgers, American cheese, and a bacon, onion, chili jam.
- **Jam Ingredients** [00:15] — The jam starts with diced yellow onion, red bell pepper, and Fresno chilies. Bacon is frozen for 20 minutes to make slicing easier.
- **Cooking the Jam Base** [01:23] — Bacon is rendered until crispy, then 80-90% of the fat is removed. Vegetables are added and cooked for 8-10 minutes with salt and spices (garlic powder, onion powder, smoked paprika, Calabrian chili paste).
- **Jam Liquid and Consistency** [02:02] — Apple cider vinegar, white vinegar, sugar, maple syrup, and Worcestershire sauce are added. The mixture is cooked for 15-20 minutes to achieve a jammy consistency. The jam can be customized with different spices and sugars.
- **Burger Patty Preparation** [04:29] — Yellow onions are shaved thin on a mandolin for Oklahoma-style burgers. 4 oz 80/20 ground beef balls are seasoned with salt and pepper.
- **Smashing Technique** [05:08] — Patties are half-pressed, topped with onions, then fully pressed. They cook for 2.5-3 minutes. The creator avoids over-smashing to retain juiciness, aiming for a balance between crust and tenderness.
- **Assembly and Tasting** [05:47] — Buns are toasted, American cheese is added, and the burger is stacked with mayo and the bacon chili jam. The final burger is praised for its sweet, salty, tangy, and bacony flavors, with a juicy texture.

### Conclusion

The video provides a detailed recipe for a high-quality smash burger, highlighting the importance of a flavorful jam and a balanced cooking technique to achieve a juicy, delicious result.

## Transcript

be able to create a more perfect cheeseburger than this one. Oklahoma onion style smash burgers, gooey American cheese, and the star of the show. This bacon, onion, chili jam that makes each bite send whispers through
your head that everything is going to be okay. It truly deserves a spot on the Mount Rushmore of great food experiences, and I can't wait for you to try it for yourself. Now, let's go. Start by dicing up one yellow onion. And
then something to note here is you can really change the size of this dice I wanted mine to be sort of chunky and have quite a bit of texture. So I'm onion. Then we're going to do the exact same thing with a red bell pepper.
pepper. Doing it this way is just one way to do it. There's another way where going to work. At the end of the day, it's all coming into a jam anyway, so it doesn't really matter. And as for the chilies, I'm using Fresno chilis here. I
level of spice. And for these, I'm going to dice them just a little bit smaller don't get too spicy. Now, with the bacon here, I love to freeze the whole pack for about 20 minutes. And that just makes it really easy to slice it up. If
that's a little bit too tempered out of the fridge, it's definitely a pain in that little freezing trick first. Then just dump it all into a cold pan and kick it on medium heat and just let all this bacon render down until it's
cooking in its own fat. Once you see it's nice and golden brown and crispy, you want to dump off about 80 to 90% of that fat before continuing on. Then just add in your diced bell peppers, onions, and chilies and continue cooking down
for another 8 to 10 minutes to really soften and intensify the flavor of those vegetables. I'm also adding the salt right now while continuing to cook this a little bit of spices here. I'm just doing garlic powder, onion powder, and
smoked paprika, as well as Calibrian chili paste and some of that oil the Calibrian chilies were sitting in, as well as fresh ground black pepper. The amazing. If you don't have it or you can't find it, definitely just use more
Fresno in the recipe, but I will put a link to the one I use down in the the Calibrian chili paste, I'm adding in apple cider vinegar, white vinegar, white sugar, maple syrup, and worcersher sauce. All you got to do now is cook
this down for about 15 to 20 minutes to really thicken it up and get it into that jammy, sticky, beautiful, saucy consistency. And one amazing thing about screw up. You can really change the spices you use, the flavors you use, the
sugars you use, the chilies you use to [music] speck it to your own liking. But description is definitely a winner. And I would absolutely just try this recipe first if you've never made a jam like this for burgers before. Another thing
cooking it down to make it as thick as possible, you can. But I love leaving this just a little bit juicy. You can see here as I run a spatula down the middle, the thickness that I have on mine, that gap closes after I pull
through it, but it takes a little bit of time. This is the kind of consistency each their own. If you want to make it a little bit thicker, just reduce it a little more. Once it's done, just get it out into a vessel while we continue to
work on the rest of our burgers. Now, before moving on, let me introduce the sponsor of today's video, Wild Grain. And they are the first bake from frozen subscription that delivers sourdough breads, seasonal pastries, and French
butter right to your door. All made by small independent bakeries with ingredients you can actually pronounce and uses a slow fermentation process, which makes it easier on your stomach and just overall better for you. You can
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honestly couldn't be easier and I think that is one of the biggest pluses when you choose wild grain because I'm already cooking all day and taking on much. So just having some wild grain products in the freezer ready to go at a
moment's notice is a huge selling point for me personally. And today's box had maple Belgium waffles, ham and cheese croissants, regular croissants, garlic butter baguettes, plain sourdough bread, apple cider donuts, and salted French
the garlic bread as well as the ham and tell you something, both were absolutely delicious. Wild grain always just knocks down in the description and use code that duke can cook to get $30 off your
croissants for life. Now, back to the recipe. And for that, I'm going to start by shaving some yellow onions on a mandolin super thin because we're going to be making sort of Oklahoma onion style burgers for this because smashing
these thinly sliced onions into your burger patties is never not the move. And once done, we can get to work on our patties. I have some homemade ground use 80/20 ground beef. And I'm going to be weighing out my little baby beefy
balls to about 4 oz per because let's be honest here, the double smash burger is always the way to go. And prior to cooking, I just roll them in salt and pepper to really make sure I get it all the way around before getting them onto
a hot greased carbon steel griddle. Then I add a little piece of parchment and I give them a little half press first before adding all my sliced onions on paper and then giving them the full press down. I'll then let them continue
to cook for about 2 and 1/2 to 3 minutes before flipping them over. And you may have noticed I didn't smash them that flat. And I did that for a reason. I have found that when you smash a smash burger too much, it becomes like all
crust and you sort of lose that juicy beefy tenderness that you know and love in a burger. So, for me, aiming for a good balance between crust and just always just makes a better eating experience in my eyes, but to each their
own. Once flipped, I'm going to get my buns toasting and then add my American cheese on top. It's got to be American cheese. I suppose you could use another And once my cheese is pretty much fully melted, I'll go ahead and stack up my
burgers. Let it cook for another 30 seconds or so before going to build these bad boys. And all I'm doing is a little touch of mayo on my toasted bio buns here. And then adding my double stack of beef patties before just
smothering it in this juicy, sticky, beautiful bacon chili jam. Just watching the way this incredible red sticky jam just bleeds down into this beautiful
yellow American cheese and onto that incredible burger is absolutely your favorite foods, the thing your mouth wants is a beautiful blend of fat and acid. And this burger has it in
spades. But enough talking. Let's get Marcus in here and give this thing a taste. Dear Lord Marcus, I'll tell you what. As I was plating this up, I feel my mouth is just like salivating it. The American cheese and the red jalapeno jam
on there and just like I don't know. It just looks so good. Cheers.
>> Sweet salty tangy bacony. You know what this really reminds me of the flavors is the Shake Shack. What's the burger called with all those tiny little red uh version of that. >> I love bacon on burgers. Some people
don't, which you're a psycho. I actually think we didn't overpress and it's nice burgers and I just said it in the video. It's like if you just obliterate that awesome, but you're literally drying out the meat. Like this is so juicy and with
mayo is nice here, too. >> So nicely seasoned. I mean, absolute >> It's excellent. Looks like a crime scene on my hands. And definitely check out what I have going on within the Sue Chefs, which is
my [music] members community here on YouTube. We're doing three extra videos plus a live cooking session every single month. And even better than that is our all sort of live as one happy food family. If that sounds good to you,
check it out. Otherwise, I will see you next time. You know, I love you.