I absolutely love this Smash Burgers with Baconnaise Sauce Recipe because it hits that perfect balance of crispy, juicy, and packed with flavor. The smashed patty gets that irresistible crust, while the baconnaise sauce adds a creamy, smoky kick that elevates every bite. Whenever I want a burger that feels both comforting and gourmet without any fuss, this recipe is my go-to.
What makes this recipe really stand out for me is how versatile and simple it is—you can whip it up on a busy weeknight or impress friends on the weekend. Plus, the combination of pepper jack cheese and crispy bacon folded right into the sauce has my whole family going crazy every single time we make these smash burgers with baconnaise sauce. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Juicy and Flavorful: The 80/20 ground chuck creates perfect juicy patties every time.
- Unique Sauce: Baconnaise offers a smoky, tangy twist that’s easy to make and unforgettable.
- Quick and Easy: Smash technique means fast cooking for a crispy crust in minutes.
- Customizable: You can easily swap toppings or cheeses to suit your family’s favorites.
Ingredients You’ll Need
The beauty of the ingredients in this Smash Burgers with Baconnaise Sauce Recipe is how straightforward they are, yet they work together to pack a serious punch of flavor. I always recommend fresh ground chuck and crispy bacon for the best texture and taste.
- Ground chuck: Look for 80/20 fat content to keep your patties juicy and flavorful.
- White onions: Thinly sliced with a mandoline for even cooking and a perfect slight sweetness.
- Bacon: Crispy bacon adds a smoky crunch both inside the patty and in the baconnaise sauce.
- Salt, pepper, and garlic: Essential seasoning to boost the overall flavor of your burgers.
- Mustard: Adds a tangy layer of flavor when brushed on during cooking.
- Pepper jack cheese: Melts beautifully and offers a bit of spice to complement the baconnaise.
- Burger buns: Toasted buns help hold everything together and add a little crunch.
- Avocado oil: Perfect for cooking at high heat without smoking.
- Baconnaise Sauce ingredients: Mayo, ketchup, mustard, bacon bits, Worcestershire sauce, apple cider vinegar, all-purpose rub (salt, pepper, garlic), and red pepper flakes for a smoky, creamy, tangy kick.
Variations
I love encouraging you to make Smash Burgers with Baconnaise Sauce Recipe your own! Whether you’re a spice lover or prefer something milder, there are great ways to tweak this recipe without losing its soul.
- Swap the cheese: I sometimes use sharp cheddar or smoked gouda, and it adds a different but delicious twist.
- Make it spicy: Add jalapeños to the onions or double the red pepper flakes in the baconnaise for an extra kick.
- Gluten-free option: Use gluten-free buns or lettuce wraps for a low-carb version that’s just as tasty.
- Vegetarian twist: Try a smashed black bean patty and use a smoky chipotle mayo instead of baconnaise.
How to Make Smash Burgers with Baconnaise Sauce Recipe
Step 1: Prep Your Ingredients Carefully
Start by forming your ground chuck into 1/3 pound balls and pop them into the fridge for 30 minutes. This chill time helps the meat hold together and makes smashing easier. While you wait, thinly slice your white onions using a mandoline—safety first, always use the guard or gloves—and squeeze out any excess water for better caramelization. Crisp up your bacon separately, chop it finely for the baconnaise, and get all your sauce ingredients ready.
Step 2: Make the Baconnaise Sauce
This sauce is where the magic happens. Mix mayo, ketchup, mustard, your chopped crispy bacon, Worcestershire, apple cider vinegar, the all-purpose rub, and red pepper flakes together. Refrigerate it so the flavors can meld while you cook the burgers. Trust me, preparing this in advance will save you time and give the sauce a chance to develop that rich smoky tang that your smash burgers will love.
Step 3: Sear and Smash the Patties
Heat your griddle to medium-high and add avocado oil—this oil handles high heat without smoking much. Place your chilled meatballs down about 2-3 inches apart, then top each with a few slices of the thin onion. Using a sturdy burger press or spatula, smash them down firmly to create that signature crispy crust. Season generously with salt, pepper, and garlic powder right after smashing. Let them cook undisturbed for 3-4 minutes—you’ll see the edges start to brown and crisp beautifully.
Step 4: Flip, Add Mustard and Cheese
Before flipping, spread mustard on top of the smashed side for extra tang. Flip carefully, then immediately place your pepper jack slices on each patty. Let them cook for another 3 minutes or until cheese melts perfectly. While your patties finish cooking, toast your burger buns right on the griddle for that irresistible slight crunch.
Step 5: Assemble and Enjoy!
Build your burgers by spreading a generous dollop of baconnaise sauce on the bottom bun. Add a double stack of smash patties with onions, then smear more baconnaise on the top bun before closing. Bite in immediately and savor that delightful combination of crispy edges, melty cheese, smoky bacon, and creamy baconnaise. This is comfort food at its best.
Pro Tips for Making Smash Burgers with Baconnaise Sauce Recipe
- Don’t Skip Chilling: Refrigerating your burger balls helps them hold their shape and makes smashing easier without tearing.
- Use a Heavy Spatula: I learned that using a sturdy metal spatula for smashing gives the best crust without losing the juices.
- Control Your Heat: Medium-high heat gives a perfect sear without burning; too hot and the bacon in the sauce might overpower.
- Toast Buns Last: Toasting buns directly on the griddle while patties finish cooking saves time and adds crunch without drying them out.
How to Serve Smash Burgers with Baconnaise Sauce Recipe
Garnishes
When I serve these smash burgers, I always top them with crunchy pickles for brightness and sometimes a handful of fresh arugula for a peppery bite. Thin slices of tomato and extra crispy onion rings work beautifully if you want to get fancy. The baconnaise sauce handles bold flavors well, so don’t be shy with these garnishes!
Side Dishes
I usually pair these smash burgers with classic crispy fries or sweet potato wedges—easy crowd-pleasers that soak up all those drips of baconnaise sauce. On a lighter note, a simple coleslaw with a vinegar-based dressing cuts through the richness perfectly and keeps the meal balanced.
Creative Ways to Present
For special gatherings, I like to serve mini versions of the smash burgers as sliders on a beautiful wooden board with small bowls of baconnaise sauce for dipping. Adding fresh herbs on top and arranging them with colorful veggie sticks really amps up the presentation. It’s always a hit at parties and makes the meal feel extra festive.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and trust me, that’s rare—I wrap the patties individually and keep them in an airtight container in the fridge for up to 2 days. It’s best to store the sauce separately in a small jar to keep the buns from getting soggy.
Freezing
I’ve frozen cooked smash patties before, and while they won’t have quite the same fresh-crisp crust, they reheat nicely for a quick meal. Freeze patties flat with parchment paper in between them, then pop them into a freezer-safe bag for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming up the patties on a skillet over medium heat instead of the microwave; this helps bring back some of that crispy edge. Toast the buns fresh and add the baconnaise right before serving to keep everything tasting vibrant.
FAQs
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Can I make the baconnaise sauce ahead of time?
Absolutely! In fact, making the baconnaise sauce a few hours or even a day ahead allows the flavors to deepen and meld beautifully, making your Smash Burgers with Baconnaise Sauce Recipe taste even better.
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What’s the best way to smash the burgers?
Use a sturdy, flat spatula or a burger press and press down firmly on the raw meatball right after placing it on the hot griddle. Smash quickly and hold for a few seconds to ensure a nice crispy edge without overhandling the meat.
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Can I use a different type of cheese?
Yes! While pepper jack complements the baconnaise well with a bit of spice, you can experiment with cheddar, gouda, or even Swiss cheese depending on your preference.
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Is it ok to freeze the assembled burgers?
I recommend freezing patties separately rather than assembled burgers to keep buns from getting soggy. Assemble fresh after reheating for the best texture and taste.
Final Thoughts
Smash Burgers with Baconnaise Sauce Recipe has truly earned a spot in my regular cooking rotation because it’s effortless, flavorful, and always a crowd-pleaser. I love how every bite delivers crispy edges, smoky bacon goodness, and that creamy sauce that ties it all together. If you’re looking for a burger recipe that’s both simple and extraordinary, give this one a try—I promise you won’t be disappointed!
Print
Smash Burgers with Baconnaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
These Smash Burgers with Baconnaise Sauce are a flavorful twist on the classic American burger. Featuring juicy ground chuck patties smashed thin on a hot griddle, topped with melted pepper jack cheese, crispy bacon, and a tangy, smoky baconnaise sauce, these burgers deliver intense flavor in every bite. The combination of caramelized onions, crispy bacon, and a creamy homemade sauce elevate these burgers to the next level, perfect for an easy, crowd-pleasing meal.
Ingredients
Burgers
- 2 pounds ground chuck (80/20), formed into 1/3 pound balls
- 2 white onions, thinly sliced with a mandoline
- 1/2 pound bacon, crispy and chopped
- Salt, pepper, and garlic powder for seasoning
- Mustard (for cooking)
- Pepper jack cheese, sliced
- Burger buns, toasted
- Avocado oil, for cooking
Baconnaise Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1/2 pound crispy bacon, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose rub (salt, pepper, garlic powder)
- 1 tablespoon red pepper flakes
Instructions
- Prepare the Patties: Form the ground chuck into 1/3 pound balls gently without compacting them too much. Place the formed balls into the refrigerator to chill for 30 minutes, which helps them hold together during cooking.
- Slice the Onions: Using a mandoline with safety guard or gloves, thinly slice the white onions as thin as possible. After slicing, gently squeeze out excess moisture to prevent sogginess, then refrigerate the onions until ready to use.
- Cook the Bacon: Crisp up the bacon in a skillet over medium heat until golden and crispy. Drain excess fat on paper towels, then chop the bacon finely and set aside for both the burgers and the baconnaise sauce.
- Make Baconnaise Sauce: In a bowl, combine mayonnaise, ketchup, mustard, chopped crispy bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub (salt, pepper, garlic powder), and red pepper flakes. Mix thoroughly until well combined. Refrigerate the sauce to allow flavors to meld.
- Heat the Griddle: Preheat your griddle to medium-high heat. Add a light coating of avocado oil to prevent sticking and to aid browning.
- Cook the Burgers: Place the chilled burger balls onto the griddle spaced 2 to 3 inches apart. Immediately place thin slices of onion on top of each ball. Using a burger press or spatula, smash the balls down into flat patties, pressing the onions into the meat. Season the patties generously with salt, pepper, and garlic powder.
- First Side Cooking: Cook the smashed patties for 3 to 4 minutes until the edges are crispy and browned. Spread mustard over the tops right before flipping.
- Flip and Add Cheese: Flip each patty carefully, then immediately top each with a slice of pepper jack cheese. Cook for an additional 3 minutes or until the cheese melts and the burger is cooked through.
- Toast the Buns: While the patties finish, toast the burger buns on the griddle until golden brown and warm.
- Assemble the Burgers: Spread a generous amount of baconnaise sauce on the bottom bun. Place two smash patties stacked with cheese on top. Add more baconnaise sauce on top of the patties, then crown the burger with the toasted top bun. Serve immediately for best flavor and texture.
Notes
- For the best flavor and juiciness, use 80/20 ground chuck meat.
- Using a mandoline helps achieve thin onions that cook quickly and add great caramelized flavor.
- Chilling the formed burger balls prior to cooking helps maintain shape during smashing and cooking.
- Adjust the level of red pepper flakes in the baconnaise sauce to control spiciness.
- If you don’t have a griddle, use a large heavy-bottomed skillet or cast iron pan.
- Pressing the burgers thin ensures a crispy crust and maximizes caramelization for intense flavor.
- Double stacking the smash patties creates a satisfying, hearty burger experience.
