Smash Burgers with Baconnaise Sauce (Printable Version)
# What You'll Need:
→ For the Burgers
01 -
900 g ground chuck (80/20 fat ratio), formed into 150 g balls
02 -
2 white onions, thinly sliced
03 -
225 g turkey bacon, cooked until crisp and finely chopped
04 -
Salt
05 -
Freshly ground black pepper
06 -
Granulated garlic
07 -
Prepared mustard
08 -
6 slices pepper jack cheese
09 -
6 burger buns, toasted
10 -
Avocado oil, for frying
→ For the Baconnaise Sauce
11 -
120 ml mayonnaise
12 -
30 ml ketchup
13 -
30 ml mustard
14 -
225 g crispy chopped turkey bacon
15 -
15 ml Worcestershire sauce
16 -
15 ml apple cider vinegar
17 -
10 g all-purpose rub (blend of salt, pepper, granulated garlic)
18 -
5 g red pepper flakes
# Step-by-Step Directions:
01 -
Shape ground chuck into 150 g balls and refrigerate for 30 minutes to ensure firmness.
02 -
Using a mandoline slicer, cut onions into very thin slices. Blot dry and chill until required.
03 -
Fry turkey bacon in a non-stick pan over medium-high heat until crispy. Allow to cool and finely chop.
04 -
In a mixing bowl, stir together mayonnaise, ketchup, mustard, 225 g chopped turkey bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Mix until evenly combined and refrigerate.
05 -
Preheat griddle or frying pan over medium-high heat. Lightly coat the surface with avocado oil. Arrange meat balls spacing 5 cm apart. Top each with sliced onions. Press down firmly with a burger press to flatten. Immediately season with salt, pepper, and granulated garlic.
06 -
After 3–4 minutes, brush the top of each patty with prepared mustard, then flip using a spatula. Place a slice of pepper jack cheese on each and cook a further 3 minutes until cheese is melted.
07 -
Place buns cut side down on the griddle until golden and crisp.
08 -
Spread a generous layer of baconnaise sauce on the base of each bun. Stack two smash patties with sautéed onions and melted cheese. Add extra turkey bacon if desired. Spoon more baconnaise sauce, then finish with the top bun.
# Helpful Notes:
01 -
Opt for ground chuck with 80/20 fat content to ensure maximum juiciness in each burger.
02 -
Chilling meat balls before cooking improves texture and helps patties maintain shape during smashing.
03 -
Toast buns just before assembling for crispness and to prevent sogginess.
04 -
For best results, serve immediately after assembling to preserve bun texture and cheese melt.