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These juicy smash burgers with savory baconnaise sauce are the ultimate treat for burger lovers everywhere. Perfect for grilling nights or a weeknight splurge, the crispy edges of the beef and the flavorful homemade sauce will make you forget about takeout forever.
I first whipped up these burgers when my friends came over for a last minute game night. The baconnaise sauce was such a hit we ended up putting it on our fries too.
Ingredients
- Ground chuck: Forming into balls locks in moisture and an 80 20 ratio gives you just the right balance of richness and juiciness. Buy freshly ground beef if you can for the best flavor.
- White onions: Add classic diner flavor and caramelize perfectly when smashed into the meat. Use a mandoline for whisper thin slices.
- Bacon: Cooked until crisp infuses the sauce and burgers with smoky saltiness. Thick cut holds its texture best.
- Salt, pepper, garlic powder: Keeps your beef seasoned simply and lets the other flavors shine. Choose fresh ground for optimal taste.
- Mustard: Brushed on before flipping brings a tangy crust. Classic yellow works great here.
- Pepper jack cheese: Delivers melt and a little heat. Always buy slices for easy layering.
- Burger buns: Toasted on the griddle for just the right warmth and structure. Pick sturdy bakery buns that can stand up to juicy burgers.
- Avocado oil: Withstands high heat and gives a clean taste. Any neutral oil will do in a pinch.
- For the Baconnaise Sauce: Mayo for creaminess, ketchup and mustard for tang, crispy bacon for bite, Worcestershire and vinegar for kick, rub and red pepper flakes for extra punch. Use real mayo for the best texture.
Step-by-Step Instructions
- Chill the Beef:
- Shape the ground chuck into one third pound balls then refrigerate for at least thirty minutes. This keeps the fat cold and creates incredible crust.
- Prep the Onions:
- Slice onions whisper thin using a mandoline and squeeze out excess water. Chill them to keep their bite and crunch.
- Crisp the Bacon:
- Fry bacon strips until deeply crispy and chop them. Set half aside for assembling and half for the sauce.
- Make the Baconnaise Sauce:
- Stir together mayo ketchup mustard chopped bacon Worcestershire apple cider vinegar your favorite all purpose rub and red pepper flakes. Taste and adjust seasoning. Refrigerate so flavors meld.
- Smash the Burgers:
- Heat a griddle or cast iron over medium high and brush with avocado oil. Space burger balls a few inches apart top each with a pile of onions and use a sturdy press to smash them down flat. Season with salt pepper and garlic right away.
- Create the Mustard Crust and Flip:
- After about three minutes squeeze a line of mustard on top and use a large spatula to flip. Add a slice of pepper jack cheese right after flipping. Let it melt as the onions caramelize underneath.
- Toast the Buns:
- Split your burger buns and toast cut sides down on the griddle until golden brown for structure and flavor.
- Assemble the Smash Burgers:
- Spread baconnaise sauce on the bottom bun layer two cheesy patties and more baconnaise. Top with the remaining bun and extra crispy bacon if you like.
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Crispy bacon is my secret weapon in this recipe. My family always goes back for one more spoonful of baconnaise on the side and even likes to dip chips into it when we have leftovers.
Storage tips
Leftover burger patties can be wrapped in foil and refrigerated for up to three days. Store extra baconnaise in a sealed jar in the fridge for up to five days. Always reheat burgers on a skillet or griddle to crisp them back up for best flavor.
Ingredient substitutions
If you are out of pepper jack cheese try sharp cheddar Swiss or even American singles for gooey melt. Turkey bacon or plant based bacon substitutes work in the sauce for those avoiding pork.
Serving suggestions
Pile the burgers high on a platter with pickles and crispy fries alongside. You can also serve with grilled corn potato salad or coleslaw for a full backyard spread. I like to serve extra baconnaise for dipping.
Smash burger history
This burger style traces its roots to old school diners where fast cooking and crispy edges were king. Smashing the patty on a hot griddle caramelizes the beef for that signature flavor that still wows today.
Recipe FAQs
- → What’s the best beef for smash burgers?
Use 80/20 ground chuck for ideal juiciness and flavor, forming loose 1/3 pound balls before cooking.
- → How do I achieve crispy burger edges?
Smash the beef balls firmly on a hot griddle. This maximizes surface contact for a caramelized crust.
- → How is baconnaise sauce prepared?
Blend mayo, crispy chopped bacon, ketchup, mustard, Worcestershire, vinegar, and spices for a creamy, tangy spread.
- → What cheese complements smash burgers best?
Pepper jack cheese melts smoothly and adds a mild kick, pairing perfectly with the smoky bacon and sauce.
- → Can I prepare any components in advance?
The baconnaise sauce and crispy bacon can be made earlier and refrigerated for quick assembly at mealtime.