Big Smacker Daym Drops Burger

by Rachael Ray Show Staff 9:00 AM, May 11, 2015

Aired May 11, 2015

Serves 4

12 slices meaty bacon
1 cup sour cream
1/4 cup ketchup
3 tablespoons sweet pickle relish, preferred brand Wickles
1 tablespoon Worcestershire sauce
A few dashes Frank’s Red Hot sauce 
Salt and pepper 
6 brioche or soft sesame seed buns
2 1/4 pounds 80% lean ground beef
1 medium onion, peeled
Salt and pepper
1 tablespoon vegetable or canola oil
Bread & butter or dill pickle chips/sliced pickles
Iceberg lettuce or romaine heart, chopped
8 slices of sharp white American cheese or mild deli-sliced cheddar


Preheat oven to 375°F.
Bake bacon on a slotted pan in the center of the oven until crispy. Cut into 2-inch jumbo bacon bits.
Combine sour cream, ketchup, relish, Worcestershire and hot sauce. Season with salt and pepper to taste.
Trim tops of 2 buns and cut them through horizontally—these pieces will separate the double-decker burgers. Split the remaining rolls and toast all the bread lightly.  
Season meat with salt and pepper, and grate 3 tablespoons of onion over the meat. Form 8 thin, wide patties. Finely chop the remainder of the onion and rinse with water; reserve.
Heat a cast-iron skillet over medium-high heat with half a tablespoon of oil, a half turn of the pan. Cook 4 patties 5-6 minutes turning once; melt cheese over each patty. Repeat with remaining patties.
Assemble burgers: bun bottom, lettuce, pickles, cheeseburger, bacon bits, chopped onions sauce, middle bun layer, lettuce, pickles, cheeseburger, bacon bits, onions, sauce and bun tops.