X-Burger with Special Sauce

Mix the ground beef with a level teaspoon of baking soda, handling the mixture as little as possible. Refrigerate the mixture.

Prepare the special sauce by combining mayonnaise, ketchup, yellow mustard, Worcestershire sauce, onion powder, garlic powder, smoked paprika, cayenne pepper, MSG, brown sugar, salt, pickles, and apple cider vinegar. Blend all ingredients in a blender or with an immersion blender until smooth.

Process the bacon in a food processor until it forms a paste.

Fry the processed bacon on a griddle or heavy skillet until very crispy. Remove the fried bacon and set aside, keeping the rendered fat in the pan.

Slice the red onion very thinly and soak them in ice water. Slice the tomato and separate the lettuce leaves, washing them.

Divide the cold meat into 80g portions and form them into burger balls, but do not overhandle them.

Heat a very hot skillet (preferably with the bacon fat) and place the meat balls on it, smashing them firmly to create a smash burger.

Season the burgers with salt and black pepper. When the edges and bottom are browned, flip them.

Place a slice of cheese over each burger, drizzle a little water into the hot skillet (or griddle) and immediately cover it so the cheese melts quickly with the steam.

Slice the buns in half, spread butter on the inside surfaces, and place them on the griddle until toasted and golden brown.

Assemble the sandwich: spread the special sauce on the bottom half and the top half of the bun. Place the cheese-covered patty over the bottom half, followed by the red onion, tomato, and lettuce.

Finish by covering the top bun with the crispy fried bacon prepared separately. Close the sandwich and serve immediately, offering the remaining sauce on the side.