Creamy Potato Soup with Bacon

Loaded Kayem Double Smoked Bacon & Lamb Smash Burger


“It’s more than just special sauce. Spicy, smokey, juicy and loaded. We doubled down on Kayem double smoked bacon not only as a topping but also puréed and folded into rich and delicious ground lamb to enhance flavor and juiciness in these stacked smash burgers. Spicy and tangy harissa aioli, lemony whipped feta, a kiss of provolone and the blessing of my favorite bacon…yet another keeper from The Chef’s Pantry.”


3 oz Kayem Double Smoked Bacon, puréed in food processor

1 lb ground lamb meat (85% lean is ideal)

½ cup Harissa Aioli (see recipe below)

1 cup Lemony Feta Spread (see recipe below)

1 cup arugula

1 red onion, caramelized

4 slices provolone cheese

8 slices of Kayem Double Smoked Bacon, cooked

4 brioche buns, grilled with a smear of mayonnaise or butter

  • In a large mixing bowl, mix together the puréed Kayem Double Smoked Bacon and ground lamb.
  • Divide into 8 round balls (to yield 4 double stacked servings) and refrigerate until ready to grill.)
  • Preheat your griddle or large cast iron skillet on high.
  • Brush lightly with a high heat oil like canola or grapeseed oil.
  • Place meat balls on a hot griddle leaving at least 8” in between to allow for the smash!
  • Immediately, sandwich a piece of parchment paper between the meatball and a wide spatula or small heavy pan to smash burgers as thin as possible, roughly ¼” thick.
  • NOTE: The parchment paper will keep the meat from sticking to your “smash tool”.
  • Allow to cook mostly though. Before flipping, place a teaspoon of Harissa Aioli down on the uncooked side.
  • *HARISSA AIOLI INGREDIENTS* ½ cup mayonnaise 2 TBS harissa seasoning, (it can be loaded with heat so more or less to taste) 1 TBS lemon juice
  • PREPARATION In a small bowl, combine all ingredients. Adjust spice intensity to taste with more or less harissa. Keep chilled until ready to use. Chef Tip: This is also a delicious dip for grilled artichoke, french fries or fried shellfish.
  • *LEMONY FETA SPREAD INGREDIENTS* 4 oz feta cheese, room temperature 4 oz cream cheese, room temperature 1 head garlic, roasted until soft and tender 2 TBS fresh mint 2 TBS fresh chive Juice from 1 lemon ½ cup EVOO
  • PREPARATION In a food processor, combine all ingredients. Season to taste with salt and pepper. Add more EVOO and/or lemon juice to achieve the desired consistency. Chef Tip: This is also delicious as a veggie dip, served with crackers or paired in a roast beef sandwich!