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Smash Burgers with Baconnaise Sauce Recipe

ByDaisy

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Welcome the Flavors of Smash Burgers with Baconnaise Sauce Recipe

There’s something utterly irresistible about juicy, golden crisp smash burgers paired with a creamy, smoky kick of baconnaise sauce. I love how this Smash Burgers with Baconnaise Sauce Recipe takes your classic burger game to the next level, delivering a bubbly, flavorful explosion in every bite. It’s perfect for family dinners, weekend hangouts, or even when you want to impress guests with minimal fuss.

What I especially appreciate is how the crispy bacon layered into both the patties and the sauce amps up the savoriness, while the pepper jack cheese adds just the right subtle heat. Whether you’re gathering around the griddle on a sunny afternoon or craving a cozy night in, you’ll enjoy the lively mix of textures and scents this recipe brings.

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Daisy’s Top Tips

  • Flavor Builder: Add a sprinkle of smoked paprika to the beef for a subtle smoky twist.
  • Texture Magic: Blot your sliced onions dry before adding—they’ll crisp up beautifully under the press.
  • Budget Friendly: Use store-brand mayo for the baconnaise—it won’t compromise that creamy richness.
  • Time Saver: Form your patties ahead and freeze for up to 2 weeks; just smash and cook straight from frozen.

Market Basket & Pantry Picks

Smash Burgers with Baconnaise Sauce Recipe - Recipe Image

Choosing the right ingredients really makes this Smash Burgers with Baconnaise Sauce Recipe sing. I recommend fresh, high-quality ground chuck with an 80/20 fat ratio—it’s perfect for juicy, flavorful patties that crisp nicely. Crisp bacon is a must, so go for fresh slabs rather than pre-cooked slabs for that extra crunch and smoky aroma.

For the onions, a mandoline makes all the difference for those super-thin slices that cook up tender yet still hold their shape. And when it comes to the sauce, pantry staples like ketchup and Worcestershire sauce blend with fiery red pepper flakes to add a zesty punch.

Instructions

  1. Prep the Patties: Form the ground chuck into 1/3 pound balls and place them in the refrigerator for 30 minutes to firm up. This helps achieve a better smash and texture when cooking.
  2. Prep the Onions: Using a mandoline, thinly slice the white onions. Blot the slices dry with paper towels to remove excess moisture and refrigerate until needed.
  3. Make the Baconnaise Sauce: In a mixing bowl, combine mayonnaise, ketchup, mustard, crispy chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Mix thoroughly until well blended and chill in the refrigerator to allow flavors to meld.
  4. Cook the Bacon: Crisp the bacon in a pan over medium heat. Once crispy, chop finely. Reserve half for the Baconnaise sauce and the other half for topping the burgers.
  5. Heat the Griddle: Preheat a griddle or flat-top skillet over medium-high heat. Apply a thin layer of avocado oil evenly across the surface to prevent sticking.
  6. Smash the Burgers: Place the chilled burger balls on the hot griddle. Top each with a generous pile of sliced onions. Using a burger press or spatula, firmly smash the patties down to increase surface contact for a crispy crust. Season immediately with salt, pepper, and garlic.
  7. Flip & Cheese: After cooking for 3 to 4 minutes, brush a thin layer of mustard on the top surface of each patty. Flip them carefully and immediately layer a slice of pepper jack cheese on each. Cook for an additional 3 minutes or until the cheese is melted and the patties reach desired doneness.
  8. Toast Buns: While the burgers cook, place the burger buns on the griddle and toast them until golden brown and slightly crispy.
  9. Assemble: Spread a generous amount of Baconnaise sauce on the bottom half of each toasted bun. Stack two smashed patties with cheese on top, add extra Baconnaise sauce and crispy bacon pieces if desired, then crown with the top bun. Serve immediately while hot.

Notes

  • Use ground chuck with an 80/20 fat ratio for juicy, flavorful patties.
  • Chilling the formed patties helps them hold together during smashing and cooking.
  • Mandoline slicing the onions ensures uniform thinness for even cooking.
  • Baconnaise sauce can be made in advance and stored refrigerated for up to 3 days.
  • Adjust red pepper flakes in the sauce for desired spice level.
  • Using avocado oil on the griddle adds a neutral, high smoke point fat ideal for searing.
  • Smashing the patties thin creates maximum crust and flavor through the Maillard reaction.
  • Toast buns lightly for added texture and to prevent sogginess from the sauce.
  • The recipe yields burgers best served immediately to enjoy the melty cheese and crispy crust.

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