Smash Burgers with Baconnaise (Printable Recipe)
Crispy-edged beef patties with melty cheese and bacon-infused mayo sauce create the ultimate burger experience.
# Ingredients You'll Need:
→ For the Burgers
01 -
2 pounds ground chuck (80/20 fat ratio), formed into 1/3 pound balls
02 -
2 white onions, sliced paper-thin with a mandoline
03 -
Salt, freshly ground black pepper, and garlic powder for seasoning
04 -
Yellow mustard for cooking
05 -
8 slices pepper jack cheese
06 -
4 burger buns, split
07 -
2-3 tablespoons avocado oil for cooking
→ For the Baconnaise Sauce
08 -
1/2 pound bacon, cooked until extra crispy and finely chopped
09 -
1/2 cup real mayonnaise, full-fat
10 -
2 tablespoons ketchup
11 -
2 tablespoons mustard (Dijon or yellow)
12 -
1 tablespoon Worcestershire sauce
13 -
1 tablespoon apple cider vinegar
14 -
1 tablespoon all-purpose rub (mix of salt, pepper, and garlic powder)
15 -
1 tablespoon red pepper flakes (adjust to taste)
# Steps to Follow:
01 -
Divide ground chuck into 1/3 pound balls, gently forming them without overworking. Refrigerate for 30 minutes to ensure they hold together during cooking.
02 -
Slice onions paper-thin using a mandoline and remove excess moisture by squeezing them. Refrigerate until needed.
03 -
In a skillet over medium heat, cook the bacon until extra crispy (10-15 minutes). Drain on paper towels and chop finely. Set aside half for the sauce and half for the burgers.
04 -
Mix mayonnaise, ketchup, mustard, half the crispy bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes in a bowl. Refrigerate to meld flavors.
05 -
Heat a griddle or cast-iron skillet over medium-high heat. Drizzle avocado oil and spread evenly.
06 -
Place chilled meat balls on the hot surface, leaving 2-3 inches between each. Top each with a handful of onions, then smash into 1/4 inch thick patties using a heavy press. Season with salt, black pepper, and garlic powder. Cook for 3-4 minutes until crispy at the edges.
07 -
Spread mustard on the uncooked side of each patty. Flip them mustard-side down, then top each with pepper jack cheese to melt. Cook the second side until done.
08 -
Place split burger buns cut-side down on the griddle and toast until golden brown (30-60 seconds).
09 -
Spread baconnaise sauce on the bottom bun, stack two patties, add more sauce, sprinkle the reserved bacon on top, and crown with the top bun. Serve immediately.
# Extra Tips:
01 -
Smash burgers derive their flavor from searing thin patties on a hot surface, creating a caramelized crust.
02 -
Adding mustard before flipping adds tanginess and enhances browning.
03 -
The baconnaise sauce doubles as a delicious dip for fries or a sandwich spread.