Cook the Bacon:

1. In a skillet, cook bacon until crispy. Drain on paper towels.

Caramelize the Onions:

1. Slowly cook sliced onions in butter over low heat for 30–40 minutes until deep golden and soft.

Smash the Patties:

1. Heat a griddle or cast-iron skillet over high heat. Season beef balls with salt and pepper.
2. Place on hot surface and immediately smash flat with a spatula.
3. Cook until deeply browned and crispy on one side, about 2–3 minutes.
4. Flip, add habanero cheddar, and cook 1–2 minutes more until melted.

Fry the Eggs:

1. In a small skillet, fry eggs to desired doneness (runny yolk recommended).

Assemble the Burger:

1. Drizzle creamy fire chimichurri on both sides of the toasted potato bun.
2. Stack with one smash patty, caramelized onions, second smash patty, crispy bacon, and a fried egg.
3. Cap with the top bun.

• 2 potato burger buns, toasted

• 1 lb ground beef (80/20), divided into 4 oz balls

• 4 slices habanero cheddar cheese

• 4 slices crispy bacon

• 2 eggs

• 1 cup caramelized onions

• ¼ cup Good Foods Creamy Fire Chimichurri sauce

• Salt and pepper

• Butter or oil, for cooking