Smash Burgers with Baconnaise

Smash Burgers with Baconnaise Sauce are my secret weapon anytime I want to impress with minimal fuss. Crisp-edged patties meet creamy, smoky sauce for a burger that hits every note—savory, juicy, just a bit decadent, and always a huge hit at the table. Whether I am making a casual dinner or bringing everyone around the grill, this is a recipe folks always remember.

The first time I made these was for a last minute game night and everyone still talks about those double-stacked juicy patties and the sauce that disappeared in minutes. Now my kids beg for it any time burgers are on the menu.

Ingredients

• Ground chuck: forms the base for rich meaty burgers. Look for eighty percent lean for the juiciest results and have your butcher grind it fresh if possible.
• White onions: bring sweetness once cooked. Use a mandoline for paper thin slices—they melt into the burger.
• Turkey bacon: delivers crunch and a punch of smoky flavor without the heaviness of pork. Choose high quality, thick cut for the best texture.
• Salt, pepper, garlic: season simply but make every bite sing. Use freshly cracked pepper and flaky salt for extra flavor.
• Mustard: adds tang during cooking and balances the richness. A good Dijon or yellow works.
• Pepper jack cheese: provides a creamy melt and a mild kick. Go for pre-sliced for easy layering.
• Burger buns: should be sturdy but soft. Look for bakery-style or brioche, and always toast for structure.
• Avocado oil: is for cooking. It handles high heat without burning and keeps the patties from sticking.

For the Baconnaise Sauce

• Mayo: ensures a velvety, creamy base. Whole egg mayo tastes richer.
• Ketchup: brings sweetness and color to balance the tang.
• Mustard: carries sharpness and bite. Use equal parts yellow and Dijon if you like stronger flavor.
• Turkey bacon: again here ties the sauce to the burger for continuity.
• Worcestershire sauce: adds umami savories.
• Apple cider vinegar: provides just the right tang to cut through richness.
• All-purpose rub: means a mix of salt, pepper, and garlic—make it yourself or buy a trusted brand.
• Red pepper flakes: contribute a hint of background heat but can be adjusted to your taste.

Step-by-Step Instructions

Prepare the Meat Balls:

Form ground chuck into one third pound balls loosely to avoid compacting. Chill for at least thirty minutes so they hold together and remain tender when cooked.

Slice the Onions:

Slice white onions extremely thin using a mandoline slicer for even results. Squeeze out excess liquid with paper towels so they caramelize rather than steam. Refrigerate until needed.

Cook the Turkey Bacon:

Cook turkey bacon strips in a skillet over medium heat until deeply golden and crisp. Let cool slightly then chop finely. Set aside half for the sauce and half for assembling burgers.

Make Baconnaise Sauce:

Place mayo, ketchup, mustard, chopped turkey bacon, Worcestershire sauce, apple cider vinegar, your all-purpose rub, and red pepper flakes in a mixing bowl. Stir until thoroughly blended and refrigerate so flavors meld.

Cook the Burger Patties:

Heat a griddle or heavy skillet over medium-high until a drop of water dances then coat surface with avocado oil. Place meat balls onto the hot surface with plenty of space. Immediately cover each with a helping of sliced onions and smash down with a burger press until thin and ragged on the edges. Season generously.

Flip and Add Cheese:

After three to four minutes, when edges appear golden and crispy, brush the top of each patty with mustard before flipping. Top each with a slice of pepper jack cheese so it melts as the second side cooks.

Toast the Buns and Assemble:

Toast burger buns cut side down on the hot griddle until golden and crisp. Spread a generous dollop of baconnaise sauce on the bottom bun. Stack two burger patties for extra indulgence. Drizzle with extra sauce and top with the bun. Serve hot.

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My personal favorite ingredient is the turkey bacon. It gives loads of smokiness and great crunch in both the patties and sauce. Once during a family BBQ we turned this into a whole burger bar with every topping you could imagine—the bowl of baconnaise sauce was scraped clean before the burgers were even finished.

Storage tips

Leftover burgers stay fresh in the refrigerator for up to four days if stored in an airtight container. I recommend keeping the patties and buns separate and assembling just before reheating for the best texture. To freeze, wrap cooled cooked burgers tightly in foil then place in a freezer-safe bag. They keep well for up to three months and can be reheated directly from the freezer on a low oven or skillet.

Ingredient substitutions

If you cannot find turkey bacon, regular bacon or even a good vegetarian bacon works. Try cheddar in place of pepper jack if you prefer mild cheese. Ground turkey or chicken can be swapped for the beef for a lighter twist but you may want to increase the seasoning. For the buns, sturdy gluten free options hold up surprisingly well.

Serving suggestions

These burgers shine with a simple side like grilled corn, a crisp green salad, or even salt and vinegar chips. To elevate your meal, set up a toppings bar with pickles, lettuce, crispy onions, and a few hot sauces. Wrap burgers in parchment and serve picnic-style for a fun outdoor gathering. Pair with a craft soda or cold lager.

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Cultural and historical context

Smash burgers have roots in classic American diners, where thin patties with crispy edges were flipped quickly on hot griddles for fast service. The baconnaise sauce is a playful modern take on old-school burger condiments, mashing up smoky bacon flavor and creamy spread into one craveable sauce. I love how this recipe brings together nostalgia and a dose of modern creativity.

Commonly Asked Questions

→ How do I get crispy edges on smash burgers?

Use a hot griddle or frying pan, smash the patties down with a burger press, and avoid moving them until a golden crust forms.

→ Can I substitute the meat in this burger?

Yes, try ground chicken, turkey, or lamb for different flavors and textures without sacrificing juiciness.

→ What’s the best way to make creamy baconnaise sauce?

Mix mayo, ketchup, mustard, crispy chopped turkey bacon, Worcestershire sauce, apple cider vinegar, and seasonings until smooth.

→ How should I serve these burgers for a crowd?

Offer buns, patties, baconnaise, and toppings separately, letting guests assemble burgers to suit their tastes.

→ Which sides pair well with smash burgers?

Classic sides like sweet potato fries, coleslaw, grilled corn, onion rings, or a fresh salad complement these savory burgers well.

→ Can these burgers be made ahead and reheated?

Yes, store burgers and sauce separately; burgers can be reheated in the oven, skillet, or microwave for best results.