Prep time: 15-20 mins  
Cooking time: 15-20 mins 
Serves: 1 

Ingredients 

• 3 x 100 g balls of EDMV Souther Grain Beef Mince
• 3 slices of American hi melt cheese
• 3 rashers of Black Forest streaky bacon
• 3 Pinches of Murray River Salt Flakes
• 1 Milk Bun

Method 

1. In a small bowl, mix your Beerenberg BBQ sauce and Hellmans Whole Egg Mayo together until smooth and consistent.
2. Slice your brioche/milk bun in half
3. Preheat your grill to a medium heat
4. Place your bacon on a baking tray, and preheat your oven to 200 Degrees Celsius. Cook for 15-20 minutes until crunchy and DELICIOUS.
5. Place the inside of your cut buns on the grill, placing a small amount of pressure on them. Wait until they become soft and airy, and slightly brown on the inside. Remove and put aside for assembly.
6. Heat your grill up to a high temperature, wait until it’s smoking hot, and place your patties on the grill one by one, leaving space between them to be flattened out.
7. Using your preferred smashing tool—you can either opt for a flat smash or an edged smash—press down your patties to just wider than your bun width. 
8. After pressing the patties into the grill, season the patties with salt flakes evenly and wait until the pink has nearly disappeared from the top. Flip your patties and place your hi melt American cheese on top of the cooked/brown side of the patties. As soon as the cheese is melted, place the cooked bacon on top of each patty, stack them and prepare to assemble your burger. Place BBQ Mayo onto the top and bottom buns, and place your stack of patties in between the buns.
9. Eat and enjoy!