Made by Dwight Smith

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This is everything a Smashburger should be — juicy beef, melty American cheese, crispy honey-glazed bacon, and tangy Marie Rose sauce layered on a toasted brioche bun. Topped with a fried egg and finished with pickles, chives, and red onion, this homemade version of the viral New York burger delivers big steakhouse flavor without the plane ticket.

Directions

1. Cook the Bacon:
   In a skillet over medium heat, cook bacon until nearly crisp. Drizzle in honey and continue cooking until golden and sticky. Set aside on a paper towel-lined plate.

2. Make the Sauce:
   In a small bowl, mix ketchup and mayo in a 1:1 ratio to create Marie Rose sauce. Set aside.

3. Shape and Cook the Patties:
   Divide ground beef into two loose 4 oz balls. Heat a skillet or griddle over medium-high heat. Smash each ball onto the hot surface and season with salt and pepper. Cook for 2–3 minutes until edges are crisp, then flip and add cheese. Cover to melt and cook for another 1–2 minutes.

4. Fry the Eggs:
   In a clean skillet, fry eggs sunny-side up or over-easy, seasoning lightly with salt.

5. Toast the Buns:
   Lightly butter the cut sides of brioche buns and toast in a pan or on the griddle until golden.

6. Assemble:
   Spread Marie Rose sauce on both bun halves. Layer the bottom bun with burger patty, honey bacon, pickles, red onion, and fried egg. Sprinkle chives over top and close with the top bun.

7. Serve Hot:
   Enjoy immediately with fries, chips, or a cold drink.