Alright. So today, we’re making my version of the best burger ever. I smell bacon, but I don’t see it. I’ll show you where it’s hiding. Let’s make it. So, I’m starting with two cuts of beef. I have chuck and sirloin. The reason behind this is because the chuck has a little more fat; the sirloin’s a little beefier flavor. And then this is a secret cheat code right here. Ground bacon. And the reason for adding the bacon, you get this nice, smoky tone. Everyone was a bacon burger, but when it’s in there already, mixed in, it does a beautiful thing. Now, I’m gonna move on to my spice rub and my umami bomb. Dried shiitake mushrooms, ground to a powder. When you eat them, it’s like natural MSG. Just keep eating if you’re hungry. You like it. You love it. You don’t know why. It’s because of that. Now, I’m gonna add garlic powder, some dried thyme, little earthiness to it, and some onion powder; pretty standard when it comes to burger rubs, and then a little bit of liquid. Not too much, so you don’t want the burger patty to break down. A little bit of Worcestershire. Make sure it’s nice and mixed. Corporated. You don’t wanna eat like, a packet of onion powder. It’ll ruin anyone’s day. I’m just going to move on to our “secret sauce.” Starting with ketchup, a little bit of yellow mustard. You definitely wanna use yellow mustard for the brightness. Cream it out a little bit with a little bit of mayo. A little bit of sweetness. A little bit of maple syrup. Cheek over here. Chico. And then, a little bit of heat. And you take these already pickled jalapeños. I’m just gonna run my knife through them real quick. You want the pieces to be nice and small so it blends in with the sauce. And add this straight in here. A little bit of salt. Couple twists of fresh black pepper. Give it a little bite. Llittle more sharpness. And a dash of sherry vinegar. Just gonna mix this all up. Kind of looks like, you know, Big Mac sauce, a little bit. But trust me, it’s a lot better. It’s kind of make patties. We’re making small patties. I like nice, thin patties for they’re gonna be double burgers. So, each patty is about 3 ounces. Man, I am so hungry already. Nice and mixed up. You don’t want like, a chunk of bacon sticking out because that part will cook fast in the beef so we’re gonna be nice and corporate. So we’re making patties nice and thick. Now, I’m just making some burgers. While those are going, I’m going to toast my bread up on this grill pan. A little bit of butter, and oil. The whole reason for the oil is to make sure the burning go up a little higher. Turn up my heat a bit. Give it a nice char. Tiny bit of salt, to make it smooth, salty, in the patty, and a little bit of black pepper. Now you go over. You just kind of see them kind of breaking apart a little bit, but don’t worry, we have the cheese as our glue. I’m just using straight up American cheese. Just like Mommy used to make right? And once I put the cheese on, I like to stack them. These are double patty that helps to cheese in the middle melt quicker, and it gives us more room to make another burger. Alright. Now, it’s time to just assemble. Nice and cheesy. Beside all of the smokiness and all the richness going on with the burger, bread and butter pickles. Nice sweet accent. Pickles. We’re almost there. Adding in these pickles on, we’re adding sauce, and that’s it. The best burger ever. Nice toasty bun. Crispy, chewy on the inside, juicy burger. There you go. Let’s bit around it.