Smash Burgers with Baconnaise (Print Version)
Smashed burgers stacked with crispy bacon, onions, rich baconnaise, and pepper jack cheese.
# Ingredients:
→ Beef and Patties
01 -
2 pounds ground chuck (80/20), formed into six 1/3-pound balls
→ Onions
02 -
2 white onions, thinly sliced
→ Bacon
03 -
1/2 pound bacon, cooked until crispy and chopped
→ Seasoning
04 -
Kosher salt, coarse black pepper, and granulated garlic for seasoning
→ Cooking Fat
05 -
Avocado oil for griddle
→ Cheese
06 -
Pepper jack cheese, sliced
→ Condiments
07 -
Prepared yellow mustard
→ Buns
08 -
6 burger buns, toasted
→ Baconnaise Sauce
09 -
1/2 cup mayonnaise
10 -
2 tablespoons ketchup
11 -
2 tablespoons yellow mustard
12 -
1/2 pound crispy chopped bacon
13 -
1 tablespoon Worcestershire sauce
14 -
1 tablespoon apple cider vinegar
15 -
1 tablespoon all-purpose rub (salt, pepper, garlic blend)
16 -
1 tablespoon red pepper flakes
# Steps:
01 -
Divide ground chuck into six 1/3-pound portions and shape each into a loose ball. Place on a tray and refrigerate for 30 minutes.
02 -
Using a mandoline and proper hand protection, slice white onions as thinly as possible. Squeeze excess liquid from the onions and refrigerate until assembly.
03 -
Fry bacon strips until fully crisp. Drain on paper towels and chop finely. Reserve half for the Baconnaise sauce and half for burger assembly.
04 -
In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, red pepper flakes, and half of the chopped bacon. Stir thoroughly and refrigerate.
05 -
Preheat a griddle or large cast-iron skillet over medium-high heat. Coat surface lightly with avocado oil. Place chilled beef balls on the hot griddle, leaving at least 2 inches between each. Add a portion of sliced onions directly onto each ball. Using a stiff spatula or burger press, smash each ball flat so onions are pressed into the surface of the beef. Season with salt, pepper, and garlic.
06 -
Grill patties without moving for 3–4 minutes until a deep crust forms. Spread yellow mustard on the exposed side, then flip each patty so the onions are now against the griddle. Top with a slice of pepper jack cheese and cook an additional 3 minutes until cheese is melted and onions are caramelized.
07 -
Place burger buns cut-side down on the griddle until golden and slightly crisp, about 1 minute.
08 -
Spread Baconnaise sauce on the bottom half of each bun. Stack two smash patties with onions and cheese on top. Add additional Baconnaise sauce and reserved chopped bacon, then cap with the top bun.
# Notes:
01 -
Refrigerating beef prior to smashing ensures optimal crust development. For safety and control, always use a mandoline guard or cut-resistant gloves when slicing onions.