Classic Double Bacon Cheeseburger + Tallow Chips

Two smashed patties, two slices of melty American, thick-cut bacon, crisp iceberg, and onion on a toasted bun. Served with homemade potato chips fried in tallow and finished with truffle oil and salt!

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If I had a daughter and she told me she was vegetarian…

I’d support her.

And then I’d make this.

Two smashed patties with crispy edges, melted American cheese, thick-cut bacon, iceberg, onion, and a burger sauce I’m not releasing yet. On the side? Fresh potato chips fried in beef tallow and finished with truffle oil and salt.

Not out of spite.

Out of standards.

If you’re going to commit to vegetables, you should at least face real temptation.

And this is exactly what I’d cook.

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Burgers

• 1 lb ground beef (80/20 preferred)

• 4 slices American cheese

• 6–8 slices thick-cut bacon (depending how wild you’re feeling)

• 2 burger buns (brioche or potato buns)

• Iceberg lettuce (shredded or leaf)

• ½ white onion (thin sliced)

• Kosher salt + black pepper

• Neutral oil (optional, for the griddle if needed)

Truffle Tallow Chips

• 2 large russet potatoes (or 3 medium)

• Beef tallow (enough for 1–2 inches in a pot, or for a deep fryer)

• Truffle oil (start with 1–2 tsp, add more carefully)

• Kosher salt

• Fresh parsley, finely chopped

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1) Cook the bacon

1. Lay thick-cut bacon in a cold skillet (better render).

2. Turn heat to medium and cook until deeply browned and crisp. Flip as needed.

3. Pull to a paper towel-lined plate.

4. Save 1–2 tbsp bacon fat for toasting buns (optional but elite).

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2) Make the truffle tallow chips

Prep the potatoes

1. Slice potatoes very thin (mandoline is best).

2. Rinse in cold water until the water runs mostly clear.

3. Soak 10–20 minutes (helps crisp).

4. Drain and dry extremely well (towels + air dry). Wet potatoes = dangerous splatter + soggy chips.

Fry

1. Heat beef tallow to 350°F.

2. Fry chips in small batches 2–4 minutes, stirring gently, until golden.

3. Pull to a rack or paper towels.

4. While still hot, salt immediately.

Finish

1. Add chips to a bowl.

2. Drizzle truffle oil (lightly), toss.

3. Add chopped parsley, toss again.

4. Taste and hit with a final pinch of salt.

Tip: Truffle oil gets loud fast. Add a little, taste, then decide.

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3) Smash and cook the patties

1. Divide beef into 4 loose balls (about 4 oz each). Don’t overpack.

2. Heat skillet/griddle to high until screaming hot. Light oil only if needed.

3. Place beef balls down, top with parchment, and smash hard for 8–10 seconds until thin with jagged edges.

4. Season immediately: salt + pepper.

5. Cook 60–90 seconds until edges look crispy and browned.

6. Scrape and flip (get under the crust).

7. Add a slice of American to each patty.

8. Cook another 30–60 seconds until cheese melts.

Stack method

• Put two patties together per burger while cheese is melting so they “glue” into one perfect double.

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4) Toast the buns

1. Spread a little bacon fat or butter on the cut sides.

2. Toast on the skillet/griddle until golden.

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5) Build the burger

(Sauce stays classified for now.)

1. Bottom bun

2. Special burger sauce

3. Iceberg lettuce

4. Thin sliced onion

5. Double cheese-stacked smash patties

6. Thick-cut bacon

7. Optional tiny swipe of sauce on top bun

8. Top bun

9. Press lightly. Serve immediately.

Pro Tip

• Don’t press the patties after the first smash. That’s how you lose juice and crust.

• Scrape hard on the flip. The crust is the whole point.

• Small batches for chips. Overcrowding drops temp and ruins crunch.

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