Smash Burgers with Baconnaise (Print Format)

Ultimate smash burgers with crispy bacon, caramelized onions, pepper jack cheese, and rich homemade baconnaise sauce!

# Ingredients:

→ Beef and Patties

01 - 2 pounds ground chuck (80/20), formed into six ⅓-pound balls

→ Vegetables and Aromatics

02 - 2 white onions, thinly sliced

→ Bacon

03 - ½ pound bacon, cooked until crispy and chopped

→ Seasonings and Oils

04 - Kosher salt, coarse black pepper, and granulated garlic for seasoning
05 - Avocado oil for griddle

→ Cheese and Condiments

06 - Pepper jack cheese, sliced
07 - Prepared yellow mustard
08 - 6 burger buns, toasted

→ Baconnaise Sauce

09 - ½ cup mayonnaise
10 - 2 tablespoons ketchup
11 - 2 tablespoons yellow mustard
12 - ½ pound crispy chopped bacon
13 - 1 tablespoon Worcestershire sauce
14 - 1 tablespoon apple cider vinegar
15 - 1 tablespoon all-purpose seasoning blend
16 - 1 tablespoon red pepper flakes

# Steps:

01 - Divide ground chuck into six ⅓-pound portions and shape each into a loose ball. Place on a tray and refrigerate for 30 minutes.
02 - Using a mandoline with proper hand protection, slice white onions as thinly as possible. Squeeze excess liquid from onions and refrigerate until ready to use.
03 - Fry bacon strips until fully crisp. Drain on paper towels and chop finely. Reserve half for the baconnaise sauce and half for burger assembly.
04 - In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, apple cider vinegar, seasoning blend, red pepper flakes, and half of the chopped bacon. Stir thoroughly and refrigerate.
05 - Preheat griddle over medium-high heat and coat with avocado oil. Place chilled beef balls on griddle with 2 inches between each. Add sliced onions on top of each ball. Using a spatula, smash each ball flat so onions press into the beef. Season with salt, pepper, and garlic.
06 - Grill patties without moving for 3-4 minutes until a deep crust forms. Spread yellow mustard on the exposed side, then flip so onions are against the griddle. Top with pepper jack cheese and cook 3 more minutes until cheese melts and onions caramelize.
07 - Place burger buns cut-side down on the griddle until golden and slightly crisp, about 1 minute.
08 - Spread baconnaise sauce on bottom bun. Stack two smash patties with onions and cheese on top. Add more baconnaise and reserved chopped bacon, then cap with top bun.

# Tips:

01 - Refrigerating beef prior to smashing ensures optimal crust development
02 - Always use a mandoline guard or cut-resistant gloves when slicing onions for safety
03 - Don't move patties while cooking the first side to develop a proper crust
04 - Stack two patties per burger for the ultimate smash burger experience

Go Back