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1
Start by gently forming your ground chuck into a ball.
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2
Season with half of the salt.
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3
Heat a large cast iron skillet on medium to medium high heat.
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4
Add the reserved bacon grease and let that come up to a light smoke.
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5
Add the ball of ground chuck, salt side down, and let that get nice and hot.
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6
Cook it for about 3 minutes, and dont touch it.
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7
During this time, spread the butter onto the cut sides of each bun half and toast in another skillet over medium heat.
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8
Once toasted, remove it from the skillet and set it to the side.
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9
After three minutes, use a large, sturdy burger spatula and smash the ball of beef.
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10
Literally smash it down, spreading it out if you have to, but try not breaking up the ground chuck.
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11
Let this cook for another minute or so, sprinkle with the remaining salt, then flip.
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12
You will end up with some great caramelization on the patty.
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13
Cook another few minutes until the other side is nice and browned, then top with the cooked bacon, and top that with the cheddar cheese.
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14
Lower the heat.
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15
While the steam and fat melt that cheese, spread the grape jelly on the cut side of the bottom bun.
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16
Spread the peanut butter on the cut side of the top bun.
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17
Use the spatula to remove the burger from the skillet, gently tilting to remove any residual burger grease.
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18
Lay this onto the jelly, and top with the peanut butter bun.
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19
Gently push down so that the peanut butter begins to melt.
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20
Take a picture, do whatever, but get excited.
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21
Get very excited, then take a bite.
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22
Again, call me crazy, but this burger had everything I ever wanted in a burger.
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23
You get that creamy, warm peanut butter that gets perfectly balanced by the smoky bacon and salty cheese.
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24
Then, kabaam!
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25
You get this awesome, perfect sweetness from the jelly.
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26
This has that sweet, savory combination that one would only want, and expect in a great burger.
