This is hands down the best burger I've ever made. I call it the swiss double stack with chicken skin bacon. Yes you heard it at the back, CHICKEN SKIN BACON! And I'm going to show you how to make it.

So the idea for this burger came to me in the middle of the night. It was about 2am, I'd already been making burgers all day (for another video) and so I think I went to bed with burgers on my mind. The result was that I came up with this idea for a burger that I had to try straight away. So after some tweaks, this is the end result. The Swiss double stack with chicken skin bacon.

Of course chicken skin bacon is not actually bacon (it just sounds better), it's more like a crackling, much akin to pork rinds. The end result though, is super crispy, salty tasty chicken skins that are just amazing. Even if you don't make the burger, you HAVE to make the chicken skin bacon.

To make my Swiss double stack burger with chicken skin bacon you will need:

Makes 2 burgers

• About 400g of beef

• 4 slices of Swiss Emmental cheese

• 2 fried eggs

• About 4 slices of chicken skin bacon

• Sliced red onion

• Lettuce

• Salt & pepper

• Burger buns

For the burger sauce

• 3 tbsp of mayo

• 1 tbsp of ketchup

• 1/2 tbsp of American mustard

• 2-3 diced pickles

• 1 tsp of white vinegar

• Salt & pepper

• About 1/2 tsp of garlic powder