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These smash burgers with baconnaise are my ultimate answer to burger cravings when only a real diner-style experience will do. With crispy edges juicy centers a tangy bacon-packed sauce and melted cheese these burgers always disappear fast at cookouts or busy weeknights.
The first time I tried this with homemade baconnaise it became an instant hit at my family’s backyard gathering. Now my friends expect these at every barbecue and I am always happy to make extras.
Ingredients
- Ground chuck 80 20 fat ratio: For juicy flavor seek freshly ground beef for best texture
- White onions: Thinly sliced with a mandoline for even caramelization choose firm onions without bruises
- Bacon: Crispy and chopped for crunch and smoky flavor thick cut bacon works best
- Salt pepper garlic: Essential burger seasonings use fresh cracked pepper and granulated garlic if possible
- Mustard: For coating patties and developing a crust use yellow or spicy brown mustard depending on preference
- Pepper jack cheese: Adds melty richness with a spicy kick look for deli slices for even melting
- Burger buns: Toasted for structure and flavor use potato or brioche buns for softness
- Avocado oil: For searing patties and getting those crispy edges opt for an oil with a high smoke point
- For the Baconnaise Sauce
- Mayonnaise: Creamy base for the sauce choose real mayo for best flavor
- Ketchup: For acidity and sweetness
- Mustard: For tangy zip
- Crispy chopped bacon: Packs the sauce with flavor
- Worcestershire sauce: For depth and umami richness
- Apple cider vinegar: Adds a bright tang
- All purpose rub: A combination of salt pepper garlic or your favorite spice blend
- Red pepper flakes: For heat or omit if you prefer a milder sauce
Instructions
- Form the Burger Balls:
- Shape ground chuck gently into one third pound balls and place them on a plate. Cover and refrigerate for at least thirty minutes to let the fat firm up. This helps burgers smash evenly and stay juicy.
- Prepare the Onions:
- Slice white onions extremely thin using a mandoline with a guard for safety. Lay slices on paper towels and gently squeeze out excess water by pressing with another towel. This step ensures the onions caramelize and crisp instead of steaming. Chill until ready to use.
- Crisp and Chop the Bacon:
- Cook bacon strips in a skillet over medium heat until deep golden and crunchy. Drain on paper towels then chop into small pieces. Divide in half reserving some for the sauce and some for topping.
- Mix the Baconnaise Sauce:
- In a mixing bowl combine mayonnaise ketchup mustard chopped bacon Worcestershire sauce apple cider vinegar all purpose rub and red pepper flakes. Stir until smooth then cover and refrigerate to let the flavors mingle.
- Heat the Griddle:
- Place a large griddle or cast iron pan over medium high heat. When hot drizzle with avocado oil and tilt to coat. Wait for oil to shimmer before adding burger balls so they get that signature sear.
- Smash with Onions:
- Set burger balls onto the griddle spaced a couple inches apart. Top each mound with a generous pile of sliced onions. Using a sturdy spatula or burger press firmly smash each burger until about one third inch thick pressing onions into the meat surface. Season with salt pepper and garlic for maximum flavor.
- Griddle and Flip:
- Cook patties for three to four minutes until the edges crisp and the onions brown. On the uncooked side squeeze or brush a layer of mustard so it caramelizes when flipped. Flip burgers onion side down and immediately place a slice of pepper jack cheese on top. Continue cooking for another three minutes to melt cheese and fully cook meat.
- Toast and Assemble:
- Open your burger buns and toast them cut sides down on the griddle until golden. To assemble generously slather baconnaise sauce on the bottom bun. Stack with one or two burger patties more baconnaise sauce and a sprinkle of extra crispy bacon before sealing with the top bun.
Pepper jack cheese is my personal favorite for these smash burgers. The spicy creamy cheese melts perfectly over the crisped onions. We once made a double batch during a family game night and not a single bite was left over. It is the sauce though that everyone raves about every time.
Storage Tips
Keep leftover burger patties wrapped in foil or an airtight container in the refrigerator for up to three days. For best results reheat patties quickly on a hot skillet so the crust stays crispy. Store baconnaise sauce covered in the fridge and use within five days. You can also keep extra crispy bacon in a zip top bag for quick snacking or salads later on.
Ingredient Substitutions
If you do not have ground chuck choose regular ground beef with about twenty percent fat content. Swap avocado oil for another high heat oil such as canola or vegetable oil if needed. Substitute pepper jack cheese with cheddar or American for a milder melt. If you want to make the sauce without bacon try chopped smoked almonds for crunch.
Serving Suggestions
Serve these burgers with crispy fries baked sweet potatoes or a big green salad for balance. A cold crunchy pickle on the side is a must in my house. You can set up a toppings bar with lettuce tomato pickled jalapenos and extra cheese for a build your own burger night.
The crispy onions and baconnaise make these smash burgers unforgettable. Try it once and this might become your favorite burger recipe too.
Recipe FAQs
- → What is the best beef to use for smash burgers?
Ground chuck with an 80/20 fat ratio is ideal for juicy and flavorful results.
- → How do you achieve a crisp crust on smash burgers?
Press the burger balls onto a hot griddle and sear undisturbed for several minutes for a crispy crust.
- → What makes baconnaise sauce unique?
Baconnaise blends mayonnaise, crispy bacon, ketchup, mustard, and spices for a rich, smoky spread.
- → How thin should onions be sliced?
Use a mandoline to slice onions very thin so they caramelize quickly and blend into the burger.
- → What cheese pairs well with these burgers?
Pepper jack cheese is used for its melt and slight heat, but cheddar or American are also excellent.
- → Why add mustard during cooking?
Mustard on the patty creates a tangy, caramelized layer that intensifies the beef flavor.