Smash Burgers with Baconnaise Sauce Recipe
This recipe for Smash Burgers with Baconnaise Sauce offers a delectable combination of crispy smashed beef patties, melted pepper jack cheese, and a flavorful bacon-infused sauce. Featuring thinly sliced onions caramelized slightly on the griddle and toasted buns, these burgers provide a perfect balance of smoky, savory, and tangy flavors for an indulgent and satisfying meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 burgers (two patties each)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Smash Burgers:
- 2 pounds ground chuck (80/20), formed into 1/3 lb balls
- 2 white onions, thinly sliced (preferably with a mandoline)
- 1/2 pound bacon, crispy and chopped
- Salt, pepper, garlic (for seasoning)
- Mustard (for cooking)
- Pepper jack cheese, sliced
- Burger buns, toasted
- Avocado oil (for cooking)
For the Baconnaise Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1/2 pound crispy chopped bacon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose rub (salt, pepper, garlic)
- 1 tablespoon red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toast Buns: While the burgers cook, place the burger buns on the griddle and toast them until golden brown and slightly crispy.
- 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.
