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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!

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