When it comes to crafting the ultimate burger, the smash burger technique has revolutionized our approach. By pressing the beef patty onto a hot griddle, we achieve a crispy, caramelized crust that locks in juiciness. But why stop there?
Pairing these delectable patties with a rich, smoky Baconnaise Sauce takes the experience to a whole new level. Imagine the sizzle of beef meeting the griddle, the aroma of bacon-infused mayo, and the satisfaction of that first bite. Let’s dive into how to create these mouthwatering Smash Burgers with Baconnaise Sauce right in your own kitchen.
Why Smash Burgers?
Flavor Meets Simplicity
You might wonder, what sets smash burgers apart from their thicker counterparts? It’s all about the cooking technique. By smashing a ball of ground beef onto a scorching hot surface, we maximize contact with the heat, resulting in an unparalleled sear.
That Golden Crust Magic
This method enhances the Maillard reaction, giving the burger its signature crispy edges and deep flavor. Unlike traditional burgers that can be overly thick and unevenly cooked, smash burgers are thin, ensuring a consistent cook and a satisfying crust in every bite.
What Makes 80/20 Ground Chuck Ideal?
Perfect Balance of Juiciness and Flavor
Selecting the right beef is crucial for the perfect smash burger. We swear by 80/20 ground chuck—80% lean meat, 20% fat. This ratio strikes the perfect balance, ensuring patties remain juicy and flavorful.
Fat Equals Flavor
The fat renders during cooking, basting the meat internally and contributing to that irresistible crust. Opting for leaner meat might result in dry, lackluster burgers, while fattier blends can be greasy. Trust us, 80/20 is the gold standard.
Mandoline Safety Tips
Thin Onions, Safe Fingers
Thinly sliced onions add a sweet, caramelized layer to our smash burgers, and a mandoline slicer is the tool for the job. However, this handy gadget demands respect.
Cut-Proof Prep
Always use the safety guard to protect your fingers, and if your mandoline didn’t come with one, invest in cut-resistant gloves. Take your time to slice evenly and stay safe—no burger is worth a bandaid.
Ingredients List
For the Smash Burgers
2 pounds 80/20 ground chuck (1/3 lb balls)
2 white onions, thinly sliced
1/2 pound crispy bacon, chopped
Salt, pepper, garlic powder
Mustard for searing
Pepper jack cheese slices
Toasted burger buns
Avocado oil
For the Baconnaise Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons mustard
1/2 pound chopped crispy bacon
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon all-purpose rub (salt, pepper, garlic)
1 tablespoon red pepper flakes
Preparation Steps
Burger Patty Prep
Form the ground chuck into 1/3 pound balls, handling gently. Place the patties on a plate, cover, and refrigerate for 30 minutes to firm them up and ensure the best sear.
Onion Prep
Use the mandoline to slice onions super thin. Pat them dry with a paper towel and refrigerate. Moisture is the enemy of caramelization—get rid of it now for flavor later.
Bacon Prep
Cook bacon until crispy (skillet or oven works). Once drained and cooled, chop finely and set aside. This bacon will shine in the sauce and on the burgers.
Making the Baconnaise Sauce
Sauce That Steals the Show
In a bowl, mix together all the Baconnaise Sauce ingredients. Stir until well combined. Refrigerate to chill and let those smoky, tangy flavors meld together.
This sauce is the heart of the burger—don’t skip it.
Cooking the Smash Burgers
Hot Griddle, Cold Patties
Heat a griddle to medium-high and brush with avocado oil. Place burger balls on the surface, then top each with a handful of sliced onions. Now smash them down hard with a spatula or burger press.
Season and Sear
Add salt, pepper, and garlic powder immediately after smashing. Let them cook for 3–4 minutes until the edges get crispy and golden.
Mustard Flip and Cheese
Brush mustard on the top side before flipping. Flip each burger and place a slice of pepper jack cheese right on top. Cook another 3 minutes until the cheese melts and the bottom crisps.
Toasting the Buns
Toss the buns onto the griddle, cut side down. Toast until golden brown. A good burger bun should hold up to the juicy meat and creamy sauce.
Burger Assembly
The Big Finish
Spread a generous layer of Baconnaise Sauce on the bottom bun. Stack on your cheesy patties. Top with a bit more sauce (we’re not shy), then crown it with the top bun. Press it down gently and let the magic happen.
Serving Suggestions
Pair your Smash Burgers with Baconnaise Sauce with shoestring fries, a crunchy pickle, or a cool slaw. Feeling adventurous? Add a side of Italian Stromboli or try this Amish Hamburger Steak Bake.
For drinks, grab a root beer or a cold IPA. It’s all about balance.
Storage Tips
Got leftovers? Store patties and sauce separately in airtight containers. Patties last up to three days, and Baconnaise Sauce holds strong for a week. Reheat patties on a skillet and toast your buns again to revive that just-cooked texture.
Variations to Try
Switch up the cheese—cheddar or blue cheese adds a whole new dimension. Try ground turkey or plant-based meat for a lighter option. Add pickles, lettuce, or tomato for crunch and color.
Hungry for more? Check out these recipes:
Smash Burgers with Baconnaise Sauce
Ingredients
For the Smash Burgers:
- 2 lbs 80/20 ground chuck formed into 1/3 lb balls
- 2 white onions thinly sliced (use a mandoline)
- 1/2 lb bacon cooked and chopped
- Salt pepper, garlic powder to taste
- Mustard for searing
- Pepper jack cheese slices
- Toasted burger buns
- Avocado oil for cooking
For the Baconnaise Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1/2 lb 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
- Form Patties: Shape the ground chuck into 1/3 lb balls. Refrigerate for 30 minutes.
- Prep Onions: Use a mandoline to slice onions thin. Pat dry and refrigerate.
- Cook Bacon: Fry or bake until crispy. Let cool and chop finely.
- Make Sauce: Combine mayo, ketchup, mustard, chopped bacon, Worcestershire, vinegar, rub, and pepper flakes. Mix well and chill.
- Heat Griddle: Preheat a griddle or skillet to medium-high. Add avocado oil.
- Smash Burgers: Add meatballs to the griddle, top with onions, and smash down flat. Season well.
- Flip and Cheese: After 3–4 minutes, spread mustard on top, flip, and add cheese. Cook another 3 minutes.
- Toast Buns: Toast the buns cut side down on the griddle until golden.
- Assemble Burgers: Spread Baconnaise Sauce on bottom bun, stack patties, top with more sauce, and finish with top bun.
Notes
- Swap pepper jack for cheddar or blue cheese for a fun twist.
- Add lettuce, tomato, or pickles if you like crunch.
- Great with fries, slaw, or even Homemade Stromboli.
Smash Burgers with Baconnaise Sauce are more than just dinner—they’re an experience. The crispy edges, gooey cheese, and that smoky, bacon-kissed sauce come together for a burger that hits every note.
Whether it’s a Saturday cookout or a Tuesday night craving, these burgers never disappoint. Fire up the griddle, make the sauce, and get ready to impress. Your taste buds (and guests) will thank you.
