Crispy-edged Beef with Baconnaise

This hearty smash burger recipe has become a weekend favorite in my house, transforming ordinary burger night into something truly special. The combination of those thin, crispy-edged patties and the indulgent bacon-infused sauce creates the ultimate homemade burger experience that rivals any restaurant version.

I discovered smash burgers during a summer cookout competition with friends, and my version with the baconnaise sauce swept first place. Now it's become our mandatory birthday dinner request from my teenagers who claim they can "taste the love" in every bite.

Ingredients

• Ground chuck: with 80/20 fat ratio gives the perfect balance of flavor and juiciness without becoming greasy
• White onions: sliced paper thin add sweetness and texture when smashed into the patties
• Yellow mustard: might seem strange but creates incredible caramelization and depth of flavor
• Pepper jack cheese: delivers the perfect mild heat that complements the savory beef
• Avocado oil: has a high smoke point perfect for the screaming hot temperatures needed

• Extra crispy bacon: provides the foundation of smoky flavor and delightful texture
• Full fat mayonnaise: creates the creamy base that holds everything together
• Worcestershire sauce: adds that umami depth that makes the sauce truly special
• Apple cider vinegar: cuts through the richness with just enough acidity
• Red pepper flakes: bring customizable heat that wakes up all the other flavors

Step-by-Step Instructions

Form the Meat:

Divide ground chuck into even 1/3 pound balls without overworking the meat. The looser the better as this preserves the tender texture. Refrigerate these balls for at least 30 minutes which firms up the fat and makes them easier to smash without falling apart.

Prep the Onions:

Use a mandoline to slice onions whisper thin which is nearly impossible to achieve with a knife. The thinner they are the better they will caramelize when pressed into the patty. Squeeze out excess moisture which prevents steaming and encourages browning.

Cook the Bacon:

Render bacon slowly over medium heat until extremely crispy which might take 10 to 15 minutes of patient cooking. You want it almost glasslike in brittleness so it will incorporate perfectly into the sauce without rubbery bits.

Mix the Baconnaise:

Combine all sauce ingredients thoroughly ensuring even distribution of the bacon pieces. Let this mixture rest in the refrigerator while cooking the burgers which allows the flavors to marry and develop complexity beyond the sum of their parts.

Heat Cooking Surface:

Bring your griddle or skillet to an intensely high heat before adding any oil. The surface should be so hot that water droplets dance and evaporate immediately. This extreme heat is crucial for developing the signature crust.

Smash the Patties:

Place cold meat balls on the sizzling surface then immediately press down firmly with your spatula or burger press. Use significant pressure to create an ultrathin patty about 1/4 inch thick with irregular edges that will become deliciously crispy.

Season and Cook First Side:

Apply salt pepper and garlic powder generously right after smashing. Let patties cook undisturbed for 3 to 4 minutes until the edges turn deep brown and juices bubble through indicating the perfect time to flip.

Flip with Mustard Technique:

Brush uncooked side with yellow mustard before flipping which creates another layer of flavor and helps achieve beautiful caramelization. Immediately top with cheese so it begins melting from the residual heat.

Toast the Buns:

While the second side cooks place split buns cut side down on a clean section of the cooking surface. Toast just until golden which takes about 30 to 60 seconds providing textural contrast to the juicy burger.

Assemble with Care:

Layer components in the correct order with sauce on bottom bun followed by patties cheese more sauce additional bacon bits and the top bun. This specific architecture ensures each bite delivers the perfect balance of flavors.

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My absolute favorite part of this recipe is watching the magic moment when the cheese begins to melt into the crevices of the meat creating little rivers of flavor. It reminds me of the first time I made these for my father who claimed he only liked his own burgers, yet requested seconds before finishing his first.

The Science Behind Smashing

The Maillard reaction is what makes smash burgers superior to traditional thick patties. By maximizing surface area in contact with the hot cooking surface, you dramatically increase the browning reaction that creates hundreds of new flavor compounds. The extreme thinness of the patty also means the heat quickly cooks through, locking in juices before they have a chance to escape. This is why even welldone smash burgers remain juicy despite their thinness.

Make Ahead Options

The beauty of this recipe is how components can be prepared separately ahead of time. The baconnaise sauce actually improves when made 24 hours in advance, allowing flavors to fully develop in the refrigerator. You can form the meat balls up to 8 hours before cooking, keeping them separated by parchment paper and refrigerated. The onions can be sliced and stored in cold water overnight, then thoroughly dried before use. Having these components ready transforms this into a 15minute meal when hunger strikes.

Perfect Pairings

These burgers deserve worthy sidekicks. Handcut fries double fried for maximum crispiness make the ideal companion, especially when dipped in extra baconnaise sauce. For a lighter option, a simple vinegar slaw with thinly sliced cabbage, carrots and apple cider vinegar cuts through the richness perfectly. Beverage pairings work best when they can stand up to the bold flavors a craft IPA, classic cola, or even a chocolatey milkshake all complement these burgers beautifully.

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Frequently Asked Questions About Recipes

→ What's the key to getting crispy edges on smash burgers?

The key is using a screaming hot cooking surface (griddle or cast iron skillet), starting with cold meat balls, and pressing them firmly and quickly into very thin patties. The high heat immediately sears the meat, creating those coveted crispy, caramelized edges while keeping the interior juicy.

→ Why use the mustard flip technique?

Spreading yellow mustard on the uncooked side before flipping serves two purposes: it adds a subtle tangy flavor that enhances the beef, and it contains vinegar that helps create additional browning and caramelization on the second side of the patty.

→ What's the benefit of using 80/20 ground chuck?

The 80/20 ratio (80% lean meat, 20% fat) provides the ideal balance for smash burgers. The higher fat content melts during cooking, adding flavor and juiciness while helping create those crispy, lacy edges that make smash burgers special. Leaner meat would result in drier, less flavorful patties.

→ Can I make the baconnaise sauce ahead of time?

Absolutely! The baconnaise sauce actually benefits from being made ahead as the flavors have time to meld. It can be stored in an airtight container in the refrigerator for up to a week. This makes it perfect for meal prep or entertaining.

→ Why are the onions sliced so thin?

Paper-thin onions serve multiple purposes: they cook almost instantly when pressed into the hot meat, they add flavor without overwhelming the burger, and they help create some steam that keeps the interior of the patty moist while the exterior gets crispy. The mandoline makes achieving this ultra-thin cut possible.

→ What can I substitute for avocado oil?

Any neutral oil with a high smoke point would work well. Grapeseed oil, refined sunflower oil, or even beef tallow are excellent alternatives. The key is using something that can withstand the high heat needed for proper searing without burning or smoking excessively.