Smash Burgers with Baconnaise are one of those dishes that sound fancy but are actually super simple to make at home. Honestly, when I first heard about smash burgers, I thought they were just a trendy way to say “really flat burgers,” but let me tell you, they are so much more than that! The combination of a crispy exterior and juicy interior takes burgers to a whole new level, and adding baconnaise just seals the deal.
I remember the first time I made smash burgers. It was one of those evenings when I had a bunch of friends coming over, and I wanted to impress them without spending hours in the kitchen. I had this tiny kitchen, a couple of basic tools, and a bit of determination. I had never really cooked for a crowd before, and the pressure was on! But the moment those burgers hit the griddle and the sizzle filled the air, I knew I was onto something good. The smell of beef and crispy bacon wafting through my apartment was enough to make anyone’s mouth water. And the best part? Everyone loved them!
If you’re looking for a crowd-pleaser that’s easy to whip up and doesn’t require a culinary degree, then this recipe is for you. Whether you’re a busy parent, a college student, or just someone who loves good food, these Smash Burgers with Baconnaise are a game-changer. Let’s dive into why you’ll love this recipe!
Why You’ll Love This Recipe
- **Quick and Easy**: With only a few steps and a short cooking time, you’ll have dinner on the table in less than 30 minutes.
- **Flavor Explosion**: The combination of crispy bacon and the creamy baconnaise brings a whole new depth of flavor to the classic burger.
- **Customizable**: Feel free to swap out toppings or adjust the seasoning to suit your taste.
- **Perfectly Juicy**: The smashing technique ensures a nice crust while keeping the inside juicy.
- **Budget-Friendly**: Ground chuck and bacon are relatively inexpensive, making this a great option for a filling meal without breaking the bank.
Honestly, I was surprised at how simple it was to get that delicious, crispy exterior. It’s almost like magic! And if you’re worried about cooking skills, don’t be. If I can make this in my tiny kitchen, so can you!
Ingredients You’ll Need
- 2 pounds ground chuck (80/20): This fat content keeps the burgers juicy and flavorful.
- 2 white onions: They add flavor and sweetness when caramelized.
- ½ pound beef bacon: Because everything is better with bacon, right?
- Kosher salt, coarse black pepper, and granulated garlic: Essential seasoning for that classic burger taste.
- Avocado oil: Great for high-heat cooking and gives a nice sear.
- Pepper jack cheese: Adds creaminess and a bit of kick.
- Prepared yellow mustard: A classic condiment that complements the beef beautifully.
- 6 burger buns: Toasting them adds texture and prevents sogginess.
- ½ cup mayonnaise: The base for our baconnaise.
- 2 tablespoons ketchup: For a touch of sweetness.
- 2 tablespoons yellow mustard: Adds tanginess to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the umami flavor.
- 1 tablespoon apple cider vinegar: Balances the richness of the sauce.
- 1 tablespoon all-purpose rub: A blend of salt, pepper, and garlic for extra flavor.
- 1 tablespoon red pepper flakes: For a little heat!
You might be wondering about substitutions. If you can’t find beef bacon, turkey bacon works too, or you can simply skip it—though I highly recommend giving it a try for that smoky flavor. And if you’re on a tighter budget, don’t hesitate to use regular yellow onions instead of white. They’ll work just fine!
Let’s Get Started
Step 1: Prep the Beef
Divide the ground chuck into six 1/3-pound portions and shape each into a loose ball. Place them on a tray and refrigerate for 30 minutes. This step helps the burgers hold their shape when cooking.
Step 2: Slice the Onions
Using a mandoline and proper hand protection, slice the white onions as thinly as possible. I learned the hard way that a mandoline is sharp, so be careful! Squeeze excess liquid from the onions and refrigerate until assembly. This step reduces moisture so they caramelize better on the grill.
Step 3: Cook the Bacon
Fry the beef bacon strips until fully crisp. Drain on paper towels and chop finely. Reserve half for the Baconnaise sauce and half for burger assembly. This crispy goodness is what takes these burgers over the edge!
Step 4: Make the Baconnaise
In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, red pepper flakes, and half of the chopped beef bacon. Stir thoroughly and refrigerate. This sauce is a game-changer and adds a creamy, savory kick to the burgers.
Step 5: Heat the Griddle
Preheat a griddle or large cast-iron skillet over medium-high heat. Coat the surface lightly with avocado oil. Place the chilled beef balls on the hot griddle, leaving at least 2 inches between each. Add a portion of sliced onions directly onto each ball. Using a stiff spatula or burger press, smash each ball flat so onions are pressed into the surface of the beef. Season with salt, pepper, and garlic. You’ll hear that satisfying sizzle as they hit the pan—pure bliss!
Step 6: Cook the Patties
Grill the patties without moving for 3–4 minutes until a deep crust forms. Spread yellow mustard on the exposed side, then flip each patty so the onions are now against the griddle. Top with a slice of pepper jack cheese and cook an additional 3 minutes until the cheese is melted and onions are caramelized. This is where the magic happens—watching the cheese melt is like a cooking show moment!
Step 7: Toast the Buns
Place burger buns cut-side down on the griddle until golden and slightly crisp, about 1 minute. This prevents the buns from getting soggy and adds a nice crunch.
Step 8: Assemble the Burgers
Spread baconnaise sauce on the bottom half of each bun. Stack two smash patties with onions and cheese on top. Add additional baconnaise sauce and reserved chopped beef bacon, then cap with the top bun. Get ready to take a bite of pure deliciousness!
The Finishing Touches
Step 9: Serve and Enjoy
Plate those burgers up with some crispy fries or a simple salad, and you’ve got yourself a meal that’s bound to impress. Just remember to have napkins handy—this is a messy and delicious endeavor!
Tips for the Best Smash Burgers with Baconnaise
- Use high-fat ground beef (like 80/20) for the juiciest burgers.
- If you want to save time, you can prep the baconnaise a day ahead and store it in the fridge.
- Don’t overcrowd the griddle; give each burger space to develop that beautiful crust.
- Feel free to experiment with toppings—avocado, jalapeños, or even a fried egg are all great additions.
- If your patties start to stick, a little more avocado oil can help release them without ruining that crust.
Storage Tips
If you find yourself with extra patties (which I honestly doubt will happen), you can store any leftovers in an airtight container in the fridge for about 3 days. Just reheat them in a skillet on medium heat to get that nice crispy texture back. And if you live alone or with roommates, you might find that one batch can last a couple of meals, which is a huge plus for busy weeknights!
Frequently Asked Questions About Smash Burgers with Baconnaise
Can I use turkey or chicken instead of beef?
Absolutely! Just keep in mind that the texture and flavor will differ, so adjust your cooking times accordingly.
What if I don’t have a griddle?
No worries! A cast-iron skillet works just as well. Just make sure it’s preheated before adding your beef.
Can I make the baconnaise without bacon?
Sure! Just skip the bacon and add some spices or smoked paprika for that smoky flavor.
How do I know when my burgers are done?
If you have a meat thermometer, aim for 160°F for medium doneness. If you’re smashing them down properly, they should cook through in about 8 minutes total.
What’s the best way to reheat leftovers?
The best way to maintain flavor and texture is to reheat them in a skillet over medium heat. Avoid the microwave if you can—it can make them soggy.
Can I make these burgers without cheese?
Of course! Just skip the cheese or use a dairy-free alternative if you’re looking for a healthier option.
Final Thoughts
So, there you have it—Smash Burgers with Baconnaise, ready to elevate your home cooking game! I genuinely can’t wait for you to try this recipe. It’s one of those meals that makes you feel accomplished without the fuss. Plus, you can easily adapt it to fit your lifestyle—whether you’re watching your budget or trying to eat a bit healthier, there’s room for creativity here.
I’m already thinking about the next time I’ll whip these up. Maybe a burger night with friends again? Or just a cozy night in with a good movie? Whatever it is, I know these burgers will make it that much better. Happy cooking, and remember to enjoy the process!
Ultimate Smash Burgers with Baconnaise
Ingredients
Method
- Divide ground chuck into six 1/3-pound portions and shape each into a loose ball. Place on a tray and refrigerate for 30 minutes.
- In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, red pepper flakes, and half of the chopped beef bacon. Stir thoroughly and refrigerate.
- Preheat a griddle or large cast-iron skillet over medium-high heat. Coat surface lightly with avocado oil. Place chilled beef balls on the hot griddle, leaving at least 2 inches between each. Add a portion of sliced onions directly onto each ball. Using a stiff spatula or burger press, smash each ball flat so onions are pressed into the surface of the beef. Season with salt, pepper, and garlic.
- Grill patties without moving for 3–4 minutes until a deep crust forms. Spread yellow mustard on the exposed side, then flip each patty so the onions are now against the griddle. Top with a slice of pepper jack cheese and cook an additional 3 minutes until cheese is melted and onions are caramelized.
- Place burger buns cut-side down on the griddle until golden and slightly crisp, about 1 minute.
- Spread Baconnaise sauce on the bottom half of each bun. Stack two smash patties with onions and cheese on top. Add additional Baconnaise sauce and reserved chopped beef bacon, then cap with the top bun.
