Cheesy Smashburger with Tomato-Bacon Chutney


4Cheesy Smashburger with Tomato-Bacon ChutneyServes 4

Prep Mins

560 Mins

Total Hours



For the Tomato-Bacon Chutney:

  • 4 slices thick-cut bacon
  • 2 Tbsp. extra-virgin olive oil
  • 1 small red onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 pint Angel Sweet® Tomatoes, halved
  • ¼ cup brown sugar
  • ¼ cup balsamic vinegar
  • 1 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper, to taste


For the Cheesy Smashburgers:

  • 2 lbs. 80% lean ground beef, divided into 8 4-oz balls
  • Kosher salt and freshly ground black pepper, to taste
  • 8 slices yellow American cheese
  • 4 brioche burger buns
  • 4 leaves of romaine lettuce


For the Tomato-Bacon Chutney:

  • Preheat the oven to 350°F.
  • Place bacon slices on a baking sheet lined with aluminum foil. Bake in the oven and cook until bacon is crispy, about 18-20 minutes. Transfer bacon slices to a paper towel-lined plate to cool. Once cooled, dice into small pieces and reserve.
  • Heat oil in a medium skillet over low-medium heat. Add the onion and sauté, stirring occasionally, for about 30-40 minutes or until the onions have softened and caramelized.
  • To the skillet, add the garlic and sauté for 2-3 minutes. Then add the tomatoes, brown sugar, balsamic vinegar and smoked paprika and continue to cook, stirring occasionally, until the tomatoes have softened and the chutney thickens. Turn off the heat and stir in the chopped bacon. Reserve until ready to build burgers.

For the Cheesy Smashburgers:

  • Heat a large stainless-steel skillet over medium-high heat. Once hot, place 2 burger balls into the skillet ensuring there is enough distance once smashed. Use a spatula to press down hard on the balls until they are very flat and starting to brown.
  • Season the burgers with salt and pepper and continue to cook until the burgers are deeply browned.
  • Flip the burgers and add a slice of cheese to the tops. Cook an additional minute and then stack one of the burgers over the other and remove from the skillet. Repeat with the remaining burgers.
  • To build the burgers, add the double-stacked burgers to a brioche bun with 2 Tbsp. of Tomato-Bacon Chutney and romaine lettuce.

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