The main content

Big Smacker Daym Drops Burger


  • 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.