Smash Burgers with Baconnaise Sauce: A Flavor-Packed Burger You’ll Never Forget

by
Pin

Introduction

There are burgers, and then there are smash burgers—those perfectly seared, thin patties with lacy, crisp edges and juicy centers that make every bite unforgettable. Pair that with baconnaise, a creamy, smoky, bacon-infused sauce, and you’re not just serving a meal—you’re delivering an experience.

This recipe is a celebration of indulgence. It’s perfect for casual weeknight dinners, weekend grill-outs, or when you just need a pick-me-up meal that hits every savory note. Whether you’re an avid grill master or a kitchen novice, this guide will walk you through every step to craft the ultimate smash burger.

What Makes a Smash Burger So Good?

Unlike traditional thick burgers, smash burgers are flattened (or “smashed”) onto a hot griddle or skillet. This technique creates maximum contact between the meat and the cooking surface, which leads to the formation of the Maillard reaction—a scientific term for the delicious crust that forms when meat is seared properly.

This crust gives smash burgers their signature texture: crispy on the outside, juicy on the inside. Combine that with cheese, toppings, and a rich baconnaise spread, and you’ve got a masterpiece of flavor and texture.

The Star of the Show: Baconnaise Sauce

Baconnaise is exactly what it sounds like—a luscious combination of bacon and mayonnaise, with added spices and tang for depth. It’s salty, smoky, a little sweet, and utterly addictive.

While smash burgers are incredible on their own, baconnaise turns them into something extraordinary. It complements the crispy beef patties, melts beautifully with the cheese, and seeps into the toasted bun for an unforgettable finish.

Ingredients Overview

Smash Burgers (serves 6 burgers, double-stacked)

  • 2 lbs (900 g) ground chuck (80/20) – The 80/20 blend ensures juiciness without too much grease. Cold meat works best.

  • 2 white onions, paper-thin sliced – Optional, but add incredible sweetness and texture when seared under the meat.

  • Salt, black pepper, garlic powder – For seasoning the meat.

  • Yellow mustard – Adds tangy flavor and helps enhance crusting when seared.

  • 6 slices of pepper jack cheese – Or your favorite melt-friendly cheese: cheddar, American, Swiss, gouda, etc.

  • 6 burger buns, buttered and toasted – Brioche, potato rolls, or sesame buns all work well.

  • Avocado oil or canola oil – For high-heat searing without burning.

Baconnaise Sauce

  • ½ cup mayonnaise

  • 2 tablespoons ketchup

  • 2 tablespoons mustard (yellow or Dijon)

  • ½ pound cooked, crispy bacon, finely chopped

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon dry rub spice blend (salt, pepper, paprika, garlic powder)

  • Optional: pinch of red pepper flakes for heat

Equipment You’ll Need

  • Cast-iron skillet, griddle, or flat-top grill

  • Sturdy metal spatula (or burger press)

  • Mixing bowl

  • Sharp knife or mandoline for slicing onions

  • Measuring spoons and cups

  • Tongs for bacon

Step-by-Step Instructions

Step 1: Prepare the Ground Beef

  1. Form 12 equal-sized balls (about 3 ounces each) from the ground chuck. Don’t overwork the meat—just roll gently.

  2. Place the balls on a tray or plate and refrigerate for at least 30 minutes. Cold beef smashes better and holds its shape.

Tip: Avoid seasoning the meat in advance. Season only during cooking to prevent dryness.

Step 2: Make the Baconnaise

  1. In a medium bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, vinegar, and spice blend.

  2. Stir until smooth.

  3. Fold in the chopped bacon.

  4. Taste and adjust seasoning—add more mustard for tang, bacon for saltiness, or vinegar for balance.

  5. Cover and refrigerate. This sauce tastes even better after 1–2 hours.

Step 3: Cook the Onions (Optional but Recommended)

  1. Heat your skillet or griddle over medium-high heat. Add a small amount of oil.

  2. Add the thinly sliced onions and sauté for 5–7 minutes, until golden brown and soft.

  3. Remove from pan and set aside.

Step 4: Cook the Smash Patties

  1. Increase the heat to high. Lightly oil the surface.

  2. Working in batches, place a cold meatball on the hot griddle.

  3. Immediately top it with a small handful of onions (if using).

  4. Using a metal spatula or burger press, smash the burger flat until it’s about ¼ inch thick.

  5. Season with salt, pepper, and garlic powder.

  6. Cook for 2–3 minutes. As the edges crisp, spread a small dollop of yellow mustard over the top.

  7. Flip the burger, add cheese immediately, and cook for another 1–2 minutes.

  8. Remove and keep warm. Repeat with remaining patties.

Tip: Scrape aggressively under the patty when flipping to keep the crust intact.

Step 5: Toast the Buns

  1. On a clean skillet or griddle, melt a small amount of butter.

  2. Place buns cut-side down and toast until golden, about 1–2 minutes.

Step 6: Assemble the Smash Burgers

  1. Spread a generous spoonful of baconnaise on the bottom bun.

  2. Add one cooked patty (with cheese).

  3. Stack with a second patty.

  4. Add any extras: lettuce, pickles, tomato slices (optional).

  5. Top with another dollop of baconnaise and the top bun.

  6. Serve immediately while hot and juicy.

Expert Tips for Burger Success

Use Cold Meat

Cold beef smashes cleaner and holds its shape better, leading to superior crust and texture.

Don’t Flip Too Early

Let the burger form a solid crust on the bottom before flipping. This ensures maximum flavor and structural integrity.

Use a Sturdy Spatula

A thin, strong metal spatula is essential for smashing and flipping without tearing.

Watch Your Heat

Too low, and you won’t get the crust. Too high, and you’ll burn the meat before it cooks through. Medium-high is your sweet spot.

Make-Ahead & Storage

Baconnaise: Can be stored in an airtight container in the refrigerator for up to 3 days.

Burger Patties: You can shape the meatballs and refrigerate for up to 24 hours before smashing. Cooked patties can be reheated in a hot skillet for 1–2 minutes per side.

Freezing: Cooked smash patties can be frozen individually in parchment and stored in a freezer-safe bag for up to 1 month.

Recipe Variations

Spicy Smash Burgers

  • Add jalapeños or hot sauce to the baconnaise.

  • Use pepper jack or habanero cheese for extra heat.

Veggie Lovers’ Version

  • Substitute plant-based patties like Beyond or Impossible.

  • Use vegan bacon and vegan mayo for plant-based baconnaise.

Bacon-on-Top Version

  • Instead of mixing bacon into the sauce, layer crispy bacon strips directly on the burger.

Caramelized Onion Upgrade

  • Slowly cook onions in butter and a splash of balsamic for a sweet-and-savory topping.

Serving Ideas

Side Dishes

  • Sweet potato fries

  • Classic French fries

  • Onion rings

  • Coleslaw

  • Grilled corn on the cob

Drinks

  • Cold craft beer (IPA or lager)

  • Sparkling lemonade

  • Iced tea

  • Cola or root beer

Nutritional Information (Approximate per double-patty burger)

  • Calories: 780

  • Fat: 54g

  • Carbohydrates: 28g

  • Protein: 43g

  • Sodium: 950mg

  • Sugar: 6g

Note: Nutrition will vary based on cheese, bun type, and additions.

Hosting a Smash Burger Night?

Create a DIY burger bar where guests can:

  • Choose their cheese (cheddar, Swiss, gouda)

  • Add extra toppings (pickles, jalapeños, arugula, tomato)

  • Select sauces (baconnaise, chipotle mayo, BBQ, sriracha aioli)

  • Customize sides (fries, slaw, grilled veggies)

Make it interactive, fun, and unforgettable.

Final Thoughts

Smash burgers are a modern twist on classic diner fare, and with the addition of baconnaise, you’re elevating them to a whole new level of indulgence. The technique might be simple, but the results are nothing short of magical.

Whether you’re a grill enthusiast, a cast-iron skillet devotee, or someone simply searching for the most satisfying homemade burger, this Smash Burger with Baconnaise Sauce recipe is your new go-to.

Leave a Comment