Bacon Peanut Butter Smash Burgers

For the burger buns

1. Mix the warm milk, eggs, yeast, sugar, bread flour, and dough conditioner in the bowl of a stand mixer.

2. Add the salt and softened butter, then knead on medium speed until the dough pulls cleanly away from the sides of the bowl, 6–10 minutes.

3. Form the dough into a smooth ball, place in a greased bowl, cover, and let rise at room temperature until doubled in size, 60–90 minutes.

   Then 60 min of waiting

4. Punch down the dough and divide it into equal 90 g portions.

5. Shape each portion into a smooth dough ball by stretching the top and pinching the seams together at the bottom.

6. Place the dough balls on a baking sheet lined with a silicone mat, gently press them flat, cover with plastic wrap, and let rise until puffy, about 45 minutes.

   Then 45 min of waiting

7. Preheat the oven to 375°F (190°C).

8. Brush the tops of the risen buns with the egg wash.

9. Sprinkle the tops with sesame seeds.

10. Bake until golden brown, 18–20 minutes, then transfer to a wire rack to cool.

    Then 18 min of waiting

For the burgers

11. Cut the chuck roast into 1-inch cubes.

12. Place the cubed meat on a tray and freeze until firm and very cold, 30–40 minutes.

    Then 30 min of waiting

13. Run the chilled meat through a meat grinder fitted with a small die once.

14. Lightly mix the ground meat by hand to evenly distribute the fat and bind the grind slightly.

15. Form the meat into 6 oz balls.

16. Use a burger press and parchment paper to press each meat ball into a flat patty.

17. Chill the pressed patties in the refrigerator until ready to cook.

18. Heat a griddle or heavy flat top over high heat.

19. Cook the bacon until crisp, 5–7 minutes, then set aside.

20. Slice the burger buns in half and toast the cut sides in the rendered bacon fat on the griddle until golden, 1–2 minutes.

21. Place the burger patties onto the hot griddle, press firmly with a burger press, and sear until a dark crust forms on the bottom, 2–3 minutes.

22. Season the top of the patties with the burger rub, then flip and cook for another 1–2 minutes.

23. Warm the peanut butter in a microwave until smooth and pourable, about 30 seconds.

24. Assemble each burger by placing pickle slices on the bottom bun, topping with a cooked burger patty, drizzling warm peanut butter over the patty, adding crisp bacon, and topping with the top bun.