Smash Burgers with Baconnaise

These crispy-edged, juicy-centered smash burgers deliver that perfect diner-style experience with a gourmet twist that elevates them far beyond ordinary backyard fare. The signature smashing technique creates incredible caramelization while thin-sliced onions become golden and sweet, all topped with melted pepper jack cheese and a smoky baconnaise sauce that brings everything together in perfect harmony. Each bite combines the satisfying contrast of crispy beef edges, tender centers, and that irresistible bacon-infused sauce that makes these burgers absolutely unforgettable.

The first time I made these with homemade baconnaise for a backyard gathering, I watched them disappear faster than any burger I'd ever served. Now my friends specifically request these at every barbecue, and I've learned to always make extras because nobody ever stops at just one. The combination of that crispy-edged patty with the smoky, creamy sauce creates something truly special.

Essential Components

• Ground chuck 80/20: The perfect fat ratio for juicy flavor and optimal smashing results
• White onions: Thinly sliced for even caramelization and sweet, crispy texture
• Thick-cut bacon: Provides smoky crunch and the essential base for the signature sauce
• Quality seasonings: Salt, pepper, and granulated garlic enhance the natural beef flavors
• Yellow or spicy mustard: Creates caramelization and adds tangy depth when applied before flipping
• Pepper jack cheese: Melts beautifully while adding creamy richness with a spicy kick
• Potato or brioche buns: Soft yet sturdy enough to hold all the delicious components
• Avocado oil: High smoke point oil perfect for achieving those crispy, caramelized edges

Baconnaise Sauce Creation

• Real mayonnaise: Full-fat variety provides the best creamy foundation for the sauce
• Quality ketchup: Adds sweetness and acidity that balances the rich bacon flavors
• Dijon mustard: Contributes tangy zip that brightens the overall flavor profile
• Crispy bacon pieces: The star ingredient that transforms ordinary mayo into something extraordinary
• Worcestershire sauce: Provides umami depth and complex savory notes
• Apple cider vinegar: Adds bright tang that cuts through the richness perfectly
• All-purpose seasoning: Enhances all flavors without overpowering the bacon
• Red pepper flakes: Optional heat that can be adjusted to taste preferences

Detailed Cooking Process

Meat Preparation:

Shape ground chuck gently into one-third pound balls, handling minimally to maintain tender texture. Refrigerate for at least thirty minutes to firm up the fat, which helps burgers smash evenly while retaining maximum juiciness during cooking.

Onion Preparation:

Slice onions extremely thin using a mandoline for consistency, then lay on paper towels and gently squeeze out excess moisture. This crucial step ensures proper caramelization rather than steaming, creating those coveted crispy-sweet onions.

Bacon Processing:

Cook bacon strips over medium heat until deeply golden and crunchy, then drain thoroughly and chop into small pieces. Reserve half for the sauce and half for burger topping, ensuring maximum bacon impact throughout the meal.

Baconnaise Assembly:

Combine mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, seasoning, and pepper flakes in a bowl. Stir until smooth, then refrigerate to allow flavors to meld and develop complexity.

Griddle Preparation:

Heat a large griddle or cast iron pan over medium-high heat until properly hot. Add avocado oil and wait for it to shimmer, indicating the perfect temperature for achieving that signature sear and caramelization.

Smashing Technique:

Place burger balls on the griddle with adequate spacing, top each with generous piles of sliced onions, then use a sturdy spatula to firmly smash until about one-third inch thick. Press onions into the meat surface while seasoning with salt, pepper, and garlic.

Cooking Process:

Cook patties for three to four minutes until edges crisp and onions brown beautifully. Brush uncooked surface with mustard, then flip onion-side down and immediately top with pepper jack cheese. Continue cooking for three minutes to melt cheese and finish cooking.

Assembly Perfection:

Toast burger buns cut-side down on the griddle until golden. Generously spread baconnaise on bottom buns, stack with one or two patties, add more sauce and extra bacon, then crown with top buns for the ultimate burger experience.

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These indulgent burgers have become my favorite way to create a truly satisfying meal that keeps everyone full and happy for hours. While they're definitely a treat, the high-quality protein from the beef and the nutrients from real ingredients make them feel more worthwhile than typical fast food options. The homemade baconnaise also means we control exactly what goes into our food.

Creative Serving Ideas

Serve these exceptional burgers with crispy fries, baked sweet potato wedges, or a fresh green salad that provides cooling contrast to the rich, smoky flavors. Set up a toppings bar with lettuce, tomatoes, pickled jalapeños, and extra cheese for build-your-own burger nights that let everyone customize their perfect combination.

Flavor Variations

Transform these burgers by experimenting with different cheese options like sharp cheddar or creamy American for varied melting experiences. The baconnaise can be modified with chipotle peppers for smoky heat, or made without bacon using smoked almonds for crunch. Different mustard varieties in both the sauce and on the patties create unique flavor profiles.

Storage Solutions

Store leftover burger patties wrapped in foil in the refrigerator for up to three days, reheating quickly on a hot skillet to maintain crispy edges. The baconnaise sauce keeps covered in the fridge for up to five days and actually improves in flavor as it sits. Extra crispy bacon stores well in zip-top bags for quick snacking or future recipes.

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This recipe has taught me that the best burgers come from understanding how simple techniques like proper smashing and caramelization can transform ordinary ingredients into something extraordinary. The baconnaise sauce elevates these beyond typical backyard fare, while the crispy onions and perfectly melted cheese create textural magic in every bite. Every time I make these, I'm reminded that the most memorable meals often come from taking classic comfort foods and adding just the right special touches that make them unforgettable.

Recipe FAQs

→ Why do I need to refrigerate the beef balls?

Chilling the beef helps it hold together better when smashing and creates a better crust. Cold meat also sears more effectively on the hot griddle.

→ Can I make the baconnaise sauce ahead of time?

Yes! The baconnaise actually gets better after sitting for a few hours. Make it up to 2 days ahead and store in the fridge.

→ What if I don't have a mandoline for the onions?

Use your sharpest knife to slice as thinly as possible. The thinner the onions, the better they caramelize and integrate with the burger.

→ Can I use ground beef with different fat content?

80/20 is ideal for flavor and juiciness. You can use 85/15, but avoid anything leaner as the burgers may be dry.

→ How do I get the perfect smash technique?

Use firm, steady pressure with a wide spatula. Press down hard for 10-15 seconds, then leave it alone to develop that crispy crust.