Smash Burgers with Baconnaise Sauce

Smash burgers with baconnaise sauce are the ultimate answer when you crave that juicy crispy-edged burger straight from the griddle. This recipe brings together buttery toasted buns flavorful onions melty cheese and a luscious bacon-packed sauce for a burger that rivals your favorite burger joint. It is a go-to recipe for both weeknight dinners and summer cookouts.

I made these for a backyard get-together once and everyone was hooked by the savory baconnaise dribbling down the sides. Now my family insists this is the only burger I am "allowed" to make.

Ingredients

• Ground chuck: 80/20 blend ensures juicy and flavorful patties preferable freshly ground from your butcher
• White onions: thinly sliced onions cook fast and get sweet and jammy look for firm heavy onions for the best flavor
• Bacon: thick-cut for crispy bits in the sauce and burger center fresh bacon crisps better than pre-cooked
• Salt pepper garlic: classic burger seasoning use kosher salt and freshly ground pepper for best taste
• Mustard: acts as a flavor boost when griddled on the patty use tangy yellow mustard
• Pepper jack cheese: for melty spicy kick choose slices that melt evenly
• Burger buns: opt for soft but sturdy buns that toast well potato buns or brioche are favorites
• Avocado oil: high smoke point makes it ideal for griddle cooking go for a neutral oil for more flavor flexibility

Baconnaise Sauce

• Mayonnaise: forms the creamy base use real mayo for richness
• Ketchup: adds tang and sweetness pick one that is not too sugary
• Mustard: gives a bit of bite adjust for personal taste
• Crispy chopped bacon: gives the sauce its smoky note cook fresh for extra crunch
• Worcestershire sauce: for savory depth a little goes a long way
• Apple cider vinegar: for brightness balances all the rich flavors
• All-purpose rub: a blend of salt pepper garlic use your favorite mix for an extra punch
• Red pepper flakes: for heat a pinch is enough unless you want it spicy

Step-by-Step Instructions

Form the Burger Balls:

Shape the ground chuck into one third pound balls handle gently so patties stay loose and juicy refrigerate for at least thirty minutes to keep the burgers from falling apart

Prep the Onions:

Slice white onions as thin as possible using a mandoline with a guard or gloves for safety place sliced onions in a clean towel and squeeze out any excess moisture this prevents soggy burgers refrigerate until needed

Crisp the Bacon:

Cook bacon over medium heat until deeply golden and crispy drain on paper towels chop finely this will be split between burger topping and the baconnaise sauce

Make the Baconnaise Sauce:

In a bowl combine mayonnaise ketchup mustard the chopped bacon Worcestershire apple cider vinegar all purpose rub and red pepper flakes mix well taste and adjust seasoning refrigerate for at least fifteen minutes for flavors to meld

Griddle and Smash the Burgers:

Heat your griddle or large skillet to medium high add a thin layer of avocado oil space the burger balls at least two to three inches apart top each with a handful of sliced onions press down firmly with a burger press or sturdy spatula for maximum crispy edges season burgers with salt pepper and garlic

Flip and Cheese:

After three to four minutes squeeze a swirl of mustard directly on the patty flip the burger so onions are underneath place a slice of pepper jack cheese on top cook another three minutes until cheese melts and onions are caramelized

Toast the Buns:

Place buns cut side down on the griddle toast until golden and crisp about one minute watch closely they can burn fast

Assemble the Burgers:

Spread baconnaise sauce generously on bottom buns double stack the smash patties top with another spoonful of baconnaise place the top bun on and serve immediately while hot and juicy

The tang from the homemade baconnaise is my favorite part I always sneak a spoonful straight from the bowl When I first made this burger my dad declared it the best he had ever tasted and I have never seen leftovers since then

Storage Tips

Leftover cooked burger patties keep in an airtight container in the fridge for up to three days Reheat gently on a skillet or in the oven for best texture Store baconnaise sauce separately and assemble fresh for each burger If you make extra bacon keep it wrapped in paper towels in the fridge for snacking or future burgers

Ingredient Substitutions

If you prefer beef with less fat you can use a leaner ground beef but expect less juiciness For the cheese feel free to sub in cheddar American or Swiss for a milder note Brioche or even pretzel buns work beautifully if potato buns are not available If you do not love onions try using grilled mushrooms for a different texture and flavor

Serving Suggestions

Pair these burgers with classic shoestring fries or potato wedges and crisp pickles for crunch If you want to make it a meal add a big summer salad or grilled corn on the cob For parties you can make mini sliders and set out extra baconnaise as a dipping sauce

Smash Burgers in American Food Culture

The smash burger method has roots in classic American diners where cooks needed flavorful burgers in just a few minutes Smashing the meat on a hot griddle maximizes the surface area that gets crispy and brown Back in my college days burger night was a Friday tradition and no other style measured up to this crispy edge approach

FAQs about Recipes

→ How do you achieve the best sear on smash burgers?

Use a hot griddle and firmly press the patty with a burger press to maximize surface contact. A quick, even smash creates a caramelized crust while locking in juices.

→ What's the ideal meat blend for smash burgers?

An 80/20 blend of ground chuck offers the perfect balance of fat and flavor, ensuring juicy, flavorful patties.

→ How do I keep onions crisp while cooking?

Slice onions thinly, squeeze out excess water before layering on the patties, and refrigerate them to maintain texture during cooking.

→ What enhances the flavor of Baconnaise sauce?

Adding crispy chopped bacon, Worcestershire sauce, and a pinch of red pepper flakes deepens the savory taste and adds a touch of spice.

→ Any suggestions for assembling the perfect burger?

Toast the buns, apply a generous layer of Baconnaise to the base, stack double patties with cheese and bacon, then finish with more sauce and the top bun.