Smash Burgers with Baconnaise Sauce

Smash burgers with baconnaise sauce are my go to when I want something fast that still feels like a total treat They are extra juicy from the simple beef mix and the quick griddling gives the perfect crispy edges Layered with sweet onions melty cheese and that epic baconnaise these burgers vanish faster than anything else at my table

I whipped these up for a game night and by halftime every plate was wiped clean Everyone asked for a jar of the sauce to take home

Ingredients

• Ground chuck: 80 per cent lean 20 per cent fat for the juiciest burgers Choose fresh beef for best flavor Avoid frozen if you can
• White onions: thinly sliced with a mandoline for sweetness and crunch Go for firm onions with tight skins
• Bacon: crispy and chopped This adds intense smoky bite Look for thick cut for more texture
• Salt pepper garlic: essential for robust seasoning Try freshly ground pepper and a sprinkle of garlic powder
• Mustard: for tangy flavor used on the grill Choose classic yellow or spicy brown both work
• Pepper jack cheese: melty with a little kick Buy from the deli counter when possible for best melt
• Burger buns: toasted For soft but sturdy texture Pick sturdy potato or brioche buns
• Avocado oil: for high heat griddling Ensures a crisp outer crust Look for avocado oil that is clear and has no off smell

For the Baconnaise Sauce

• Mayo: creamy base Use real mayo not low fat for best richness
• Ketchup: adds tang and slight sweetness Choose no sugar added or homemade for clean taste
• Mustard: sharpens and brightens Use your favorite kind here
• Crispy bacon: key for smokiness and crunch
• Worcestershire sauce: delivers deep umami flavor
• Apple cider vinegar: for balance and zing
• All purpose rub: use any mix with salt pepper garlic or blend your own for full control
• Red pepper flakes: for a subtle heat

Step-by-Step Instructions

Form the Burger Balls:

Shape ground chuck into even balls about one third pound each Place them on a tray and chill for thirty minutes to help them hold shape on the grill

Prep the Onions:

Using a mandoline and hand guard slice white onions into paper thin rounds Remove excess water with a towel Chill the slices so they stay crisp when cooked

Crisp the Bacon:

Cook bacon strips in a skillet until deeply golden and crisp Transfer to paper towels chop coarsely and set aside

Mix the Baconnaise Sauce:

In a bowl stir together mayo ketchup mustard chopped bacon Worcestershire apple cider vinegar all purpose rub and red pepper flakes Mix until fully combined Chill until ready to use

Preheat Griddle and Smash:

Heat your griddle or heavy skillet to medium high Spread with avocado oil Place burger balls two to three inches apart Top each with a small handful of sliced onions Using a burger press or sturdy spatula smash down hard so patties are thin and onions are pressed in Sprinkle with salt pepper garlic powder

Cook and Flip:

Let cook three or four minutes or until the bottom is crispy golden and onions soften Dollop a little mustard on top then flip so onions cook against the griddle Layer pepper jack cheese over and let melt about three more minutes

Toast the Buns:

Place buns cut side down on the griddle until golden and just crispy This only takes a minute or two

Assemble the Burgers:

Spread baconnaise on the bottom bun stack two smash patties with onions and cheese Add extra baconnaise and a top bun Serve hot

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My favorite part is always piling on extra onions I remember making these with my brother at midnight during college and they became our official study fuel

Storage Tips

Store leftover cooked patties and onions in a tightly sealed container in the fridge for up to two days For baconnaise sauce keep it covered and cold up to five days Reheat burgers on a hot skillet to crisp them back up

Ingredient Substitutions

You can use ground turkey for a lighter option and it still makes a great crust Try cheddar if pepper jack is too spicy If you do not have a mandoline just slice onions as thin as possible with a sharp knife

Serving Suggestions

Serve with classic fries or a heap of crispy tater tots A thick pickle spear on the side balances the rich sauce These burgers are also excellent with a crunchy slaw or corn salad for something fresh

Smash Burger History

Smash burgers started as a diner staple in the Midwest The signature crunch comes from pressing the patty onto a crazy hot griddle This fast sear locks in juices and creates those addictive browned bits

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Commonly Asked Questions

→ What type of beef works best for smash burgers?

Ground chuck with an 80/20 meat-to-fat ratio is ideal as it offers great flavor and juiciness when pressed on a hot griddle.

→ Why smash the burgers on the griddle?

Smashing the beef creates maximum surface contact, enhancing caramelization and resulting in crispy edges.

→ How is baconnaise sauce prepared?

Baconnaise sauce combines mayo, bacon, ketchup, mustard, Worcestershire sauce, vinegar, all-purpose rub, and red pepper flakes.

→ Can I add raw onions directly on the patties?

Yes, thinly sliced raw onions are pressed into the beef before smashing, infusing savory flavor as they cook.

→ What cheese complements the flavors best?

Pepper jack cheese adds a spicy, creamy touch that pairs well with the smoky bacon and tangy sauce.

→ How do I toast the buns for extra flavor?

Lightly butter the buns and toast them on the griddle until golden and crisp before assembling the burgers.