Smash Burgers with Baconnaise Sauce (Printable Version)
# What You'll Need:
→ Beef and Aromatics
01 -
900 g ground chuck (80/20 blend), formed into 150 g balls
02 -
2 white onions, thinly sliced
03 -
Salt, freshly ground black pepper, and garlic powder, to taste
04 -
Prepared mustard, for griddling
05 -
160 g pepper jack cheese, sliced
06 -
6 burger buns, toasted
07 -
Avocado oil, for cooking
→ Baconnaise Sauce
08 -
120 ml mayonnaise
09 -
30 ml ketchup
10 -
30 ml prepared mustard
11 -
225 g bacon, cooked until crispy and finely chopped
12 -
15 ml Worcestershire sauce
13 -
15 ml apple cider vinegar
14 -
15 ml all-purpose rub (salt, black pepper, garlic powder blend)
15 -
15 ml crushed red pepper flakes
# Step-by-Step Directions:
01 -
Form the ground chuck into 150 g balls and chill them in the refrigerator for at least 30 minutes to firm up.
02 -
Using a mandoline with proper safety precautions, slice the white onions paper-thin. Gently squeeze out excess moisture and refrigerate until assembly.
03 -
Fry the bacon over medium heat until crispy, drain well, then finely chop. Reserve half for the Baconnaise sauce and half for serving if desired.
04 -
In a bowl, mix together mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes until smooth. Refrigerate until needed.
05 -
Heat a griddle or heavy skillet over medium-high heat. Brush with avocado oil. Arrange beef balls on the surface, spacing them 5 cm apart, and top each with a handful of sliced onions. Using a burger press, firmly smash each ball flat. Season generously with salt, black pepper, and garlic powder.
06 -
Cook patties undisturbed for 3–4 minutes. Brush with mustard before flipping, then flip each patty and immediately top with a slice of pepper jack cheese. Cook for an additional 3 minutes, or until cheese is melted and patties are thoroughly cooked.
07 -
Toast the burger buns on the griddle until golden brown.
08 -
Add Baconnaise sauce to the bottom bun, layer with one or two smashed patties, additional sauce if desired, and finish with the top bun. Serve immediately.
# Helpful Notes:
01 -
For best results, use 80/20 ground chuck, and keep beef cold for easy smashing.