Au Cheval Smash Burgers – A MF’er in da Kitchen LIVE!
Craving Chicago’s legendary Au Cheval burgers & mayo but want it healthier and ready in your own kitchen? Chef Trips cranks up the flavor on A MF’er in da Kitchen with this smash burger masterpiece, crispy-edged beef patties smashed to perfection, layered with melty cheese, black pepper bacon, and a sunny-side-up egg for that over-the-top indulgence.It’s a Windy City icon reimagined with lean proteins and smart swaps that cut the guilt while amplifying the savory, smoky bliss. Whether you’re tailgating or treating yourself, this double-decker dream hits every crave-worthy note.It's live-cooked, bold, and downright BEAUTIFUL, grab your spatula and join the fun!
Ingredients
Burgers
- 1 lb of 85/15 ground Beef
- 1 ½ tbsp of Kosher salt
- 1 ½ tbsp of Black pepper
- 1 ½ tbsp of Garlic powder
- sliced American cheese
- 4 slices of thick cut Black Pepper Bacon
- finely diced Red onions
- finely chopped Chives
- finely chopped Pickles
- 2 Eggs one per burger
- 2 Burger Buns substitute with whole wheat buns
Mayonnaise
- 2 Egg Yolks
- ¼ cup neutral Oil canola
- 1 tbsp Dijon mustard
- 1 tsp Lemon juice
- 1 tsp White vinegar
- pinch of Salt
Instructions
Mayonnaise
- Blend all of the ingredients for the mayonnaise.
- Add more oil if needed to make it thinner.
- Once it has thickened, set in the fridge till ready to serve.
Burgers
- Heat your skillet to high for direct cooking.
- Roll about a ¼ lb of ground beef gently into two balls. Repeat this for each burger.
- Add a burger ball(s) to the skillet, place a piece of parchment over one ball at a time, and then firmly press with the spatula until the burger is “smashed” on the skillet.
- Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
- Carefully flip the burger patty(s) over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
- Once melted, stack the patties and pull off, keeping warm wrapped in foil.
- Remove all of the food particles from the beef and cheese from the skillet, leaving the grease.
- Add your sliced bacon (grind on the black peppercorns) to the skillet over a medium-high heat to cook until they are crispy golden brown, flip and cook the other side, then pull off and keep warm.
- Finally, over high heat, crack your eggs onto the bacon grease in the skillet and fry for sunny side up doneness. Pull off once done.
- Before building, toast your burger buns until golden brown.
- Build your burger: spread some of the mayonnaise to the bottom bun, then double stack the patties and your bacon.
- On the top bun add more mayonnaise, the pickles, red onions, fried egg and chopped chives.
- Pop your egg yolk before serving then put the two sides together.
- ENJOY!