Smash Burgers with Baconnaise (Printable Version)

Juicy smashed burgers with crispy edges, pepper jack, caramelized onions, and rich baconnaise for savory depth.

# Ingredients:

→ Meat

01 - Freshly ground chuck beef (80/20 fat ratio), chilled, divided into 100g portions

→ Cheese

02 - Aged pepper jack cheese, sliced thinly

→ Vegetables

03 - White onions, thinly sliced with mandoline

→ Sauce

04 - Mayonnaise, full-fat
05 - Thick-cut smoky bacon, cooked until crisp and finely chopped
06 - Worcestershire sauce, aged
07 - Whole grain or Dijon mustard

→ Buns

08 - Brioche burger buns, sliced

→ Oils and Seasonings

09 - Avocado oil, for high-heat cooking
10 - Coarse sea salt
11 - Freshly ground black pepper

# Steps:

01 - Form chilled ground chuck into loose 100g balls without overworking; keep refrigerated until cooking.
02 - Mix mayonnaise, finely chopped crisp bacon, Worcestershire sauce, and mustard until well combined; refrigerate until use.
03 - Heat a griddle or cast iron skillet over high heat until water droplets evaporate instantly; brush with a thin layer of avocado oil.
04 - Place thin onion slices on the hot surface briefly to begin caramelization before placing the meat.
05 - Place meat ball on hot surface atop onions; smash firmly with even pressure using a spatula to create thin patties.
06 - Generously season smashed patties with coarse salt and freshly ground black pepper immediately after smashing.
07 - Allow patties to cook undisturbed for approximately 3 minutes until edges are crispy and juices bubble through the top.
08 - Brush patties with mustard, then carefully flip using a sharp spatula to preserve crispy edges.
09 - Immediately place pepper jack cheese slices on hot patties to melt while finishing cooking.
10 - Toast brioche buns on the griddle until golden and slightly crisp.
11 - Spread baconnaise sauce on buns, place burger with melted cheese and caramelized onions; serve immediately on warmed plates.

# Notes:

01 - Use cold meat and do not re-smash patties after the initial smash to ensure optimal crust and juiciness.
02 - Maintain griddle temperature between batches to achieve consistent caramelization.
03 - Baconnaise sauce can be prepared up to 3 days in advance and refrigerated.

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