Smash Burgers Baconnaise Sauce (Print-Friendly Version)
Smashed burgers, bacon, tangy baconnaise sauce, melty cheese, and savory onions on toasted buns.
# What You’ll Need to Make This:
→ Beef Patties
01 -
900 g ground chuck (80/20 blend), formed into 150 g balls
02 -
Salt, freshly ground black pepper, and garlic powder to taste
03 -
Avocado oil, for cooking
04 -
Mustard, for cooking
→ Toppings
05 -
2 white onions, thinly sliced with a mandoline
06 -
225 g bacon, cooked until crispy and chopped
07 -
Pepper jack cheese, sliced
08 -
Burger buns, toasted
→ Baconnaise Sauce
09 -
120 ml mayonnaise
10 -
2 tablespoons ketchup
11 -
2 tablespoons mustard
12 -
225 g crispy chopped bacon
13 -
1 tablespoon Worcestershire sauce
14 -
1 tablespoon apple cider vinegar
15 -
1 tablespoon all-purpose rub (salt, pepper, garlic powder blend)
16 -
1 tablespoon red pepper flakes
# How to Prepare:
01 -
Shape the ground chuck into six 150 g balls. Arrange on a tray and refrigerate for 30 minutes for better searing.
02 -
Thinly slice the white onions using a mandoline and safety guard. Squeeze to release excess moisture, then place in the refrigerator.
03 -
Fry the bacon in a skillet over medium heat until crisp. Drain on paper towels and chop finely. Set aside.
04 -
In a bowl, combine mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Stir until homogenous and refrigerate.
05 -
Preheat a griddle or large skillet to medium-high temperature. Add a thin layer of avocado oil.
06 -
Position the beef balls on the hot griddle with 5 cm spacing. Top each with sliced onions and firmly smash using a burger press or spatula. Season with salt, pepper, and garlic powder.
07 -
Cook for 3-4 minutes without moving, then spread a thin layer of mustard atop each patty. Flip, add pepper jack cheese, and continue cooking until cheese melts, about 3 additional minutes.
08 -
Halve and toast burger buns, cut-side down, on the griddle until golden brown.
09 -
Spread Baconnaise sauce onto the bottom bun. Place a double layer of smash patties with onions and cheese, top with extra Baconnaise sauce, and finish with the top bun. Serve immediately.
# Extra Tips:
01 -
For best texture, keep the beef cold until just before smashing to enhance caramelization.
02 -
Use a burger press or sturdy spatula to smash the beef thinly and evenly.