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Best Bacon Smash Burger

Category: Dinner Ideas That Actually Work

Crisp-edged beef patties meet gooey cheese and smoky bacon-mayo. Caramelized onions and toasted buns take these burgers to the next level.

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Clare Recipes
Created By Lily Chen
Updated on Sat, 19 Apr 2025 01:03:04 GMT
Close-up of a melty, bacon-loaded burger on a sesame bun sitting on wooden table. Save
Close-up of a melty, bacon-loaded burger on a sesame bun sitting on wooden table. | lilicooks.com

Irresistible Smashed Burger Delight

I'm gonna let you in on my top burger secret. These Griddle-Smashed Patties with Bacon Mayo have totally flipped my burger game upside down. The real wow factor happens when the meat smashes against that sizzling hot surface, giving you an amazingly crunchy exterior while keeping everything inside super juicy. Add my bacon-infused mayo mixture and you'll start wondering why you ever made burgers any other way.

Why You'll Love These Burgers

Through tons of kitchen trials, I've found that keeping it basic works best. The real trick is grabbing good quality ground beef with that 80/20 fat ratio - those fatty bits create incredible flavor when cooked. My homemade bacon mayo combo transforms these from tasty to mind-blowing. They've become what I cook whenever friends come over or when I want to turn an ordinary weeknight into something my family gets excited about.

Your Ingredient List

  • Ground Beef: Don't skimp - get that 80/20 ground chuck for the juiciest results.
  • White Onions: Cut them ultra-thin so they'll turn sweet and golden.
  • Bacon: Make it super crispy for the topping and sauce.
  • Flavor Boosters: Just basic salt, pepper and some garlic does the trick.
  • Mustard: Gives a wonderful flavor boost during cooking.
  • Pepper Jack Cheese: Melts beautifully with just enough spicy kick.
  • Burger Buns: Definitely toast them for extra flavor.
  • Avocado Oil: Handles the high cooking temps we need.
  • Bacon Mayo Mix: My killer combo of mayonnaise, ketchup, mustard, bacon bits and spices.

Step By Step Cooking

Prep work first:
Roll your beef into small balls and chill them. Slice onions super thin and cook your bacon until it's nice and crunchy.
Create your sauce:
Combine all sauce ingredients in a bowl. It gets even tastier if it sits in the fridge for a bit.
Start cooking:
Heat your griddle until it's smoking hot, add oil, then drop those meat balls down. Layer with onions and flatten them out. Add seasonings, flip once they're crusty, brush with mustard, top with cheese and finish cooking.
Put it all together:
Give those buns a quick toast on the griddle. Stack everything up with sauce, burger, more sauce and enjoy them while they're hot.

Quick Success Secrets

  • Buy the good stuff: That 80/20 beef really does make your burgers taste better.
  • Watch your fingers: Be careful when slicing those onions thin.
  • Chill out: Cold ingredients help your burgers turn out perfect.
  • Don't crowd: Leave room between patties so they get properly crispy.
  • Toast those buns: It adds amazing flavor and texture.

The Secret Sauce Factor

My bacon-infused mayo mixture is what makes these burgers completely unforgettable. Those tiny smoky bacon pieces mixed into creamy mayonnaise with just the right seasonings creates something you'll want to put on everything. It gives exactly the right amount of rich creaminess that works perfectly with those crispy, juicy beef patties.

A juicy burger with melted cheese, bacon and creamy sauce on a sesame seed bun, placed on a dark surface. Save
A juicy burger with melted cheese, bacon and creamy sauce on a sesame seed bun, placed on a dark surface. | lilicooks.com

Recipe FAQs

→ Why use ground chuck with 80/20 fat?

The mix of 80% lean meat and 20% fat makes juicy but crispy patties. The fat is key for flavor and crust development.

→ Why chill the meat before smashing?

Cold meat holds its shape, making smashing easier. It also avoids sticking to the press and gives you a nicer crust.

→ Why remove onion water?

Squeezing out moisture helps onions brown faster without steaming the patties. It gives better texture and enhances flavor.

→ What sets smash burgers apart?

Unlike regular burgers, smash patties are thinly pressed onto a super-hot grill. This creates a flavorful crust while staying juicy.

→ Can I prep bacon mayo early?

Yep! You can make it up to 3 days in advance. The flavors blend better when allowed to sit in the fridge.

Best Bacon Smash Burger

Smash patties with crispy edges, gooey pepper jack cheese, and rich bacon mayo. Stacked with caramelized onions and crispy bacon for maximum flavor.

Preparation Time
45 min
Cooking Time
20 min
Overall Time
65 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 6 Serves (6 double burgers)

Dietary Options: ~

Ingredients

01 Ground chuck (80/20), 2 pounds, rolled into 1/3 pound balls.
02 Two white onions, sliced extra thin.
03 Crispy bacon, 1/2 pound, chopped into pieces.
04 Season with garlic powder, salt, and black pepper.
05 Add yellow mustard while cooking.
06 Slices of pepper jack cheese.
07 Soft burger buns.
08 Cooking oil (avocado).
09 Half a cup of mayonnaise.
10 Add two tablespoons each of mustard and ketchup.
11 A tablespoon of Worcestershire sauce.
12 One tablespoon of apple cider vinegar.
13 Use a tablespoon of all-purpose seasoning.
14 Crushed red pepper flakes, a tablespoon.

Steps

Step 01

Roll beef into big 1/3 pound balls and keep them cold in the fridge for half an hour.

Step 02

Run onions through a mandoline, press out the liquid, then refrigerate.

Step 03

Fry bacon till crunchy, chop it into bits, and set aside.

Step 04

Whisk mayo, mustard, ketchup, chopped bacon, Worcestershire, apple cider vinegar, spice rub, and red pepper flakes. Chill it until needed.

Step 05

Heat your griddle, pour oil, then place beef balls down. Add onion slices on top and flatten. Sprinkle seasoning, then cook for 3 to 4 minutes.

Step 06

Drizzle mustard on one side, flip the burgers, toss cheese on top, and cook until gooey—around 3 minutes.

Step 07

Toast buns, smear some sauce, stack two patties on each bun, add extra sauce, then finish with the top bun.

Tips

  1. To get the best flavor, use ground chuck with an 80/20 fat ratio.
  2. When using a mandoline, wear gloves or use the guard for safety.
  3. Keep beef cold before griddle time for better texture.

Required Tools

  • Flat-top griddle.
  • Smash press for burgers.
  • Mandoline slicer.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy because of the cheese.
  • Mayo has eggs in it.
  • Buns are made from wheat.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 850
  • Fats: 58 g
  • Carbohydrates: 35 g
  • Proteins: 48 g