Smash Burgers with Baconnaise

These smash burgers with baconnaise sauce deliver serious burger shop vibes right at home. The magic happens when beef hits a blazing hot griddle and you get those caramelized crispy edges with juicy centers. Add gooey pepper jack, delicate ribbons of onion cooked right into the patty, and that smoky creamy baconnaise, and you may never crave a different burger again. Bring out a stack for your next cookout and just watch everyone’s eyes light up.

Once you master that signature smash and sauce, you will look for excuses to make these again and again. I started with these during summer grilling season and now they are my family’s request for every backyard hangout.

Essential Ingredients Selection

• Ground chuck eighty twenty blend: for the right fat that delivers flavor and juiciness Choose fresh from your butcher for best texture
• White onions: for a sweet edge with a little bite Look for heavy onions with tight skins and slice super thin with a mandoline
• Thick cut bacon: for baconnaise go for smoky and well marbled so it renders and crisps just right
• Pepper jack cheese: aged or freshly sliced for a creamy melt and a hit of heat
• Brioche buns: for that soft inside and crisp edge when toasted Pick ones with a beautiful golden color
• Avocado oil: because it stands up to high heat for griddling Skip lower smoke point oils
• Mayonnaise: for the sauce choose rich full fat versions only
• Worcestershire sauce: for depth and earthiness aged is best
• Mustard: whole grain or Dijon for punchy flavor in the sauce and burger
• Sea salt and fresh cracked black pepper: never skip seasoning for building real flavor

Step-by-Step Instructions

Meat Preparation:

Start with cold ground chuck Shape into loose balls about three ounces each Handle gently and chill in the fridge while prepping everything else Cold meat will hold its shape and make superior crusts

Griddle Mastery:

Heat a cast iron griddle or heavy skillet on high until a few water drops sizzle briskly and disappear Wipe on a very thin coat of avocado oil to keep meat from sticking but do not overdo it

The Perfect Smash:

Set one beef ball on the hot griddle Top with a pile of thinly sliced onions Immediately press and smash flat with a sturdy spatula Hold steady for ten seconds and use a piece of parchment under the spatula if sticking is an issue

Seasoning Strategy:

Immediately after smashing scatter sea salt and pepper over the patty Seasoning post smash keeps more moisture in the burger

Timing Precision:

Watch for juices to rise and edges turning deep brown and crisp about three minutes Use your spatula to gently lift and peek if needed

Flipping Technique:

Brush the top of the patty with a thin layer of mustard then flip quickly and confidently using a sharp spatula Scrape under the crispy bits to keep every crunchy piece attached

Cheese Application:

Add a generous slice of pepper jack right after flipping Cover with a lid for thirty seconds to help melt the cheese if needed

Baconnaise Assembly:

For the sauce mix mayonnaise with finely chopped crispy bacon Worcestershire and mustard Stir until well combined Adjust seasoning to taste and chill until serving

Final Build:

Once burgers are cooked rest them off the heat for one minute Toast split brioche buns in leftover griddle fat then spread both sides with baconnaise Place cheesy patties on the buns Top with extra onions or greens if desired

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My favorite part is always when the first whiff of bacon hits the mayo and I know that sauce is going to steal the show Sometimes my kids sneak spoons of baconnaise before the burgers are even done and I cannot blame them

Storage Tips

Smash burgers really shine when eaten fresh and hot but you can preform beef balls and freeze them between parchment layers for up to a month Store baconnaise sauce in an airtight jar in the fridge for up to three days If you are prepping ahead just keep cheese onions buns and meat all separate until cooking time

Ingredient Substitutions

If you want a different cheese feel free to swap in swiss American or cheddar Choose a sturdy roll like potato buns if you do not have brioche And if you need a mayo alternative try a rich Greek yogurt and add extra bacon for good measure Impossible or Beyond Meat can sub for the beef for a vegetarian twist

Serving Suggestions

Serve these burgers immediately on warmed plates for the best texture Offer extra sauce on the side and set out toppings like pickles shredded lettuce or tomato slices For a crowd I love setting up a burger bar where folks can customize with grilled chilies mushrooms or extra cheeses

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Cultural and Historical Context

The smash burger was born out of American diners and lunch counters where pressing the patty on a blisteringly hot griddle became a shortcut to speed and flavor The crispy edge technique has become cult favorite for good reason and now you get to bring that classic right into your own kitchen

Recipe FAQs

→ Why smash the burgers?

Smashing increases contact with the hot surface, yielding crispy edges while keeping the inside juicy and tender.

→ Can I prepare the baconnaise sauce in advance?

Yes, the sauce can be made up to three days prior and stored in the refrigerator to meld flavors.

→ What makes 80/20 ground chuck ideal?

This ratio ensures enough fat for juiciness and flavor without excessive greasiness, perfect for crust development.

→ Is a griddle necessary or can I use a skillet?

A cast iron skillet works well if it's very hot, helping to achieve the desired crispy crust similar to a griddle.

→ Why add mustard during cooking?

Mustard adds sharp flavor and assists in forming a flavorful crust as the burger cooks on the griddle.

→ How important is the griddle temperature?

Maintaining high heat is crucial for proper crust formation and sealing in juices, ensuring a perfect texture.