Smash Burgers with Baconnaise Sauce (Printable Version)

Double patties, crispy bacon, and house-made baconnaise stacked on toasted buns with melted cheese.

# What You'll Need:

→ For the Smash Burgers

01 - 900 g ground chuck (80/20), formed into 150 g balls
02 - 2 white onions, thinly sliced with a mandoline
03 - 225 g bacon, cooked crisp and chopped
04 - Salt, freshly ground black pepper, garlic powder for seasoning
05 - Prepared yellow mustard, for cooking
06 - Pepper jack cheese, sliced
07 - Burger buns, split and toasted
08 - Avocado oil, for cooking

→ For the Baconnaise Sauce

09 - 120 ml mayonnaise
10 - 30 ml ketchup
11 - 30 ml yellow mustard
12 - 225 g bacon, crisply cooked and finely chopped
13 - 15 ml Worcestershire sauce
14 - 15 ml apple cider vinegar
15 - 15 ml all-purpose rub (salt, pepper, garlic blend)
16 - 15 ml red pepper flakes

# Step-by-Step Guide:

01 - Shape the ground chuck into 150 g balls and refrigerate for 30 minutes to maintain structure.
02 - Using a mandoline and protective gloves, slice white onions as thinly as possible. Squeeze out excess moisture and refrigerate until needed.
03 - Fry bacon in a skillet until crisp, then place on paper towels to drain. Chop finely and set aside.
04 - In a bowl, combine mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Stir thoroughly and refrigerate.
05 - Heat a griddle or large skillet over medium-high. Brush surface with avocado oil. Arrange beef balls 5–8 cm apart, top each with a portion of sliced onions, and press flat firmly using a burger press or spatula. Sprinkle with salt, pepper, and garlic powder.
06 - After 3–4 minutes, spread mustard over each patty, flip, and place a slice of pepper jack cheese atop. Cook another 3 minutes until cheese is molten.
07 - Toast split burger buns, cut side down, on the griddle until lightly browned.
08 - Generously spread Baconnaise sauce on the base of each bun. Stack two burger patties with onions and cheese, add more Baconnaise, and cap with the top bun. Serve immediately.

# Additional Notes:

01 - Pressing the beef only once at the start creates a crispy crust while retaining juiciness.
02 - Chill patties and onions before cooking for improved texture and ease of handling.

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