Name: The Best Smash Burgers with Baconnaise Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds ground chuck (80/20 blend for optimal flavor); 2 white onions, thinly sliced; 1/2 pound bacon, cooked until crispy and chopped; Salt, pepper, and garlic powder for seasoning; Yellow mustard (for cooking); Pepper jack cheese slices; Burger buns, toasted; Avocado oil (for cooking); 1/2 cup mayonnaise; 2 tablespoons ketchup; 2 tablespoons mustard; 1/2 pound crispy chopped bacon; 1 tablespoon Worcestershire sauce; 1 tablespoon apple cider vinegar; 1 tablespoon all-purpose rub (a mix of salt, pepper, and garlic); 1 tablespoon red pepper flakes

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If you’ve never had a smash burger before, you’re in for a treat. These burgers are all about crispy edges, juicy centers, and maximum flavor. But what really takes them over the top? The creamy, smoky Baconnaise sauce. It’s rich, a little tangy, and packed with crispy bacon bits—basically everything a burger needs. Whether you’re making these for a summer cookout or just craving a seriously good burger, this recipe is a must-try.

Why You’ll Love This Recipe

Smash burgers cook fast, develop the best crispy crust, and don’t require fancy ingredients. The Baconnaise sauce adds a smoky, tangy kick that makes every bite even better. Plus, these burgers are super customizable—add cheese, pickles, or whatever toppings you love. They’re easy to make, packed with flavor, and way better than anything from a drive-thru.

Ingredients (partial list – full list below)

Ground beef (80/20 for the best flavor)
Burger buns (brioche or potato buns work great)
Cheese (American or cheddar)
Bacon
Mayonnaise
Dijon mustard

You’ll find the full list of ingredients below.

Directions

Step 1: Make the Baconnaise Sauce

Cook the bacon until crispy, then crumble it into small pieces. In a bowl, mix mayonnaise, Dijon mustard, a little lemon juice, and the crumbled bacon. Stir well and set aside.

Step 2: Prep the Burger Patties

Divide the ground beef into small, loose balls—about 2 ounces each. Don’t pack them too tightly. This helps create that signature crispy texture when smashed.

Step 3: Heat the Griddle or Skillet

Get a cast-iron skillet or griddle screaming hot over medium-high heat. You want it super hot so the burgers sear instantly.

Step 4: Smash the Burgers

Place a beef ball onto the hot surface and immediately press it down with a spatula (use parchment paper between the spatula and beef to prevent sticking). Smash it until it’s thin, about ¼ inch thick. Let it cook for 2 minutes without moving it.

Step 5: Flip and Add Cheese

Once the edges look crispy, flip the burger and top with a slice of cheese. Cook for another minute until the cheese melts.

Step 6: Assemble the Burgers

Toast the buns lightly, then spread a generous amount of Baconnaise sauce on the bottom bun. Place the burger patty on top, add any extra toppings you like, and finish with the top bun.

Expert Tips and Tricks

Use a heavy-duty spatula to smash the burgers—you want them thin and crispy.
Don’t season the beef until after smashing to avoid breaking down the texture.
For the best crust, don’t move the patties around once they hit the skillet.

Recipe Variations and Possible Substitutions

Swap the beef for ground turkey or plant-based patties for a different twist.
Add a little hot sauce or smoked paprika to the Baconnaise sauce for extra kick.
Try caramelized onions or pickled jalapeños for extra flavor.

Serving and Pairing Suggestions

Serve these smash burgers with crispy fries, onion rings, or a side of coleslaw. For drinks, an ice-cold beer or homemade lemonade pairs perfectly with the smoky, savory flavors.

Storage and Reheating Tips

If you have leftovers, store the patties in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat for a minute or two to keep the crispy edges intact. The Baconnaise sauce can be stored separately in the fridge for up to a week.

4 FAQs

1. Can I make the Baconnaise sauce ahead of time?
Yes! It actually tastes even better after a few hours in the fridge, so feel free to make it a day ahead.

2. Can I cook these on an outdoor grill?
Absolutely! Just use a flat-top griddle or cast-iron pan on the grill to get the same crispy crust.

3. What’s the best cheese for smash burgers?
American cheese melts the best, but cheddar, pepper jack, or Swiss are all great options.

4. Can I make smash burgers with leaner beef?
You can, but they won’t be as juicy. If using lean beef, add a little butter to the pan to keep them from drying out.

Conclusion

These Smash Burgers with Baconnaise Sauce are everything you want in a burger—crispy, juicy, and packed with bold flavors. They’re easy to make at home and will definitely become a favorite in your burger lineup. Give them a try and enjoy every bite!

The Best Smash Burgers with Baconnaise Sauce

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A delectable twist on the classic smash burger, featuring crispy-edged beef patties topped with melted pepper jack cheese and a rich, smoky baconnaise sauce.

Author: Touria Elkoudssi
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 65 minutes
Yield: 6 servings (6 double burgers) 1x
Category: Main Course
Method: Grilling or Pan-Frying
Cuisine: American

Instructions

Prepare the Ingredients:
- Form the ground chuck into 1/3-pound balls and refrigerate for 30 minutes to firm up.
- Slice the white onions as thinly as possible using a mandoline; squeeze out excess water with a paper towel and refrigerate.
- Cook the bacon until crispy, chop it, and set aside.
Make the Baconnaise Sauce:
- In a bowl, combine the mayonnaise, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Mix well and refrigerate.
Cook the Burgers:
- Heat a griddle or skillet over medium-high heat and apply a thin layer of avocado oil.
- Place the burger balls on the griddle, spaced 2-3 inches apart.
- Add a handful of sliced onions on top of each burger and smash them down with a burger press or spatula. Season with salt, pepper, and garlic powder.
- After 3-4 minutes, add a thin layer of mustard on top, flip the burgers, and place a slice of pepper jack cheese on each one. Cook for another 3 minutes until the cheese melts.
Assemble the Burgers:
- Toast the burger buns on the griddle.
- Spread a generous amount of baconnaise sauce on the bottom bun, stack the double smash burgers on top, add more baconnaise sauce, and finish with the top bun.
- Serve immediately and enjoy!

Notes

Using 80/20 ground chuck ensures a juicy and flavorful burger.
When slicing onions, use a mandoline safely with a guard or cut-resistant gloves.
Keep the meat chilled until cooking to maintain its shape and prevent sticking.