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
Units
Scale
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.
