Place your pack of bacon in the freezer for a few minutes to let it firm up and make it easy to cut.

Start by slicing an onion in half, and then into a rough, thin dice and put to the side.

Chop your bacon into thin strips and add to a cold pan.

Turn the heat on and let your bacon render until it starts to fry and become crispy, then remove it onto paper towels…this is where I went wrong.

Drain the excess fat from the bacon, but leave a small amount to cook the onions in.

Add the onions and allow them to sweat and then begin to caramelize.

Add the brown sugar, balsamic vinegar and stir to evenly incorporate.

Add some bourbon or cognac to the onions and light it up, then add back the bacon and continue to cook for a few minutes until it becomes a cohesive jammy consistency.

Finish by adding salt & pepper as needed.

Start by cutting day old bread, ideally challah, into thick slices.

Whisk together eggs, milk, vanilla, cinnamon, and orange juice in a bowl.

Dunk the bread in the bowl, then flip so both sides are coated.

Pan fry the french toast for about a minute on each side or until both sides are perfectly crisp.

I recommend using thick cut bacon from Costco.

Preheat oven to 425°F.

Line a baking sheet with aluminum foil.

Lay down the bacon strips in an even layer. They can be touching but not overlapping.

Cover the bacon with another sheet of foil.

Place an equal size baking sheet on to the top layer of foil and press down.

Place into the preheated oven for about 1 hour. You can check on the bacon to make sure it’s not burning.

With all due respect, the omelet is pretty self-explanatory. Just form it into a square roughly the same size as the burger. American cheese only.

Cut the ends off and peel your shallots.

Using a mandolin, thinly slice them to about 1/16 of an inch or thinner.

Add the shallots to a pot/pan of oil and then turn on the heat. The oil should completely cover the shallots.

Continuously stir the shallots, gently, to ensure even browning.

Once the shallots turn a light brown, quickly remove them from the oil and place them on paper towels.

Salt them immediately.

Split each 8 oz patty into 2x 4 oz patties and roll them into balls.

Heat up your pan.

Once your pan is hot, add your patties to the pan but do not press down. Season with salt.

After 10-15 seconds, flip the balls. This will ensure the burgers do not stick to the paper/spatula when smashing.

Place a piece of parchment paper on top of the cooked spot on the burger, and then “smash and scrape” it into the pan.

Flip it after a minute or so and add your cheese.

• French Toast Bun
• Bacon Jam
• High Steaks Dry Aged Smash Burger Patty
• AMERICAN Cheese
• High Steaks Dry Aged Smash Burger Patty
• Cheese Omelet
• Crispy Bacon
• Crispy Shallots
• Maple Syrup
• Top Bun