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Turn plain ground chuck into something epic and smoky with the help of a no-fuss bacon sauce that begs you to ask yourself how you ever settled for less. Smashing the patties lets you score crunchy edges and a juicy middle all at once. Your kitchen will never be the same.
This smash method helped me beat all my neighbors at a backyard grill-off (three summers running). At first you might think pressing burgers is wrong, but it cranks out those diner-style patties every time at home.
Vibrant Ingredients
- Baconnaise sauce: Tangy, creamy, and way better than any jarred spread; the pieces of bacon push it over the top
- Burger buns: Go for potato or brioche—won’t get soggy and hold everything together
- Mustard: Slap it on before flipping the patties for a wild flavor hit you didn’t expect
- Pepper jack cheese: A little spicy, totally melts over the meat, pick something that turns gooey
- Bacon: Smoky, salty, thick-cut is best, and don’t skimp—it’s for the burgers and the sauce
- White onions: Slice them super fine so they almost disappear into the meat, giving sweetness and caramel taste
- Ground chuck: Get it with 20% fat so you end up with tender burgers and that crunch around the edge
Easy Steps for Cooking
- Toast and assemble:
- Start by toasting your buns—you want the crunch to keep juices from soaking through. Layer sauce on both top and bottom buns so you get that flavor in each bite when you build them.
- The flip and cheese:
- Right before you flip, smear mustard onto the hot surface for major umami. Flip the burger, toss on cheese right away so it melts nice and gooey as the second side cooks. Watch for those crispy borders and a hint of pink in the middle to keep things juicy.
- Cook the burgers:
- Make sure your pan or griddle is super hot. Drop on the beef balls and give them a quick smash—onions on top, smash them so thin. Season them well, since some will fall off as they cook. Thinner patties = more crunch.
- Make the baconnaise:
- Mix up all the sauce parts, and take a second to make sure bacon bits are evenly spread. Mayo brings the cream, ketchup for a little sweet, vinegar cuts through the richness. Cool it for a bit so flavors blend.
- Cook the bacon:
- Set your burner to medium and let the bacon cook slowly so all the fat comes out and you get crispy strips that don’t burn. Save a spoonful of the fat to use in the sauce for next-level flavor.
- Prepare the onions:
- Sliced paper-thin onions are your best friend here—grab a mandoline if you have it. Go as thin as you can, wring out any extra water so the burgers crisp up, not steam.
- Form and chill the meat:
- Roll your ground chuck into balls (about 1/3 pound each) but be gentle so you don’t toughen things up. Chill the meat balls for 30 minutes so the fat hardens—makes smashing and browning way better.
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Bacon is the real hero here. The bacon-mayo combo came about when I tossed crispy bits into mayo on a late-night snack run. Now I make extra for the holidays and people put it on everything—sandwiches, veggies, you name it.
Smash Method, Unpacked
Your grill-master uncle might say never mash a burger, but he missed the trick. As soon as the cold beef touches the screaming hot pan, squash it right away, before it cooks through. This spreads it out for max searing and seals in juices underneath. The science—it's called the Maillard reaction—makes those deep flavors you never get from thick patties. What you get is perfect crunchy outside and super moist inside, every time.
Gear That Works Best
If all you have is cast iron, no problem—it gets the job done. But for best results, use a flat-top griddle for even heat and more space. On smashing tools, you can buy a burger press or just use a tough, flat spatula with parchment to stop sticking. Push down hard and straight. Get the surface really hot so you hear a sizzle, but not so insane it burns before the inside cooks through.
Make It Your Way
You can go wild mixing things up. Switch to blue cheese if you want more funk, or stir in jalapeño slices to both your onions and sauce for heat. Try loading up mushrooms fried in bacon fat for bonus flavor. Looking to cut carbs? Wrap burgers in lettuce leaves instead of bread. Leftover baconnaise makes dipping sweet potato fries next-level. Make extra, because you'll find ways to use it all week—think sandwiches or wraps.
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Try making these smash burgers just once, and you'll totally raise your burger game!
Frequently Asked Questions
- → Why smash the burger patties?
Pushing the meat flat gives more of the burger direct contact with the hot pan. This makes for crispier sides and a huge flavor upgrade because of browning. It also means your patties cook super fast and stay nice and juicy inside.
- → Can I make the baconnaise sauce ahead of time?
Definitely! Just mix it up and stash it in the fridge, sealed tight, for up to 3 days. You'll find the flavors come together even more if you make it early.
- → What's the purpose of adding mustard while cooking?
Throwing on a little mustard as you cook makes the burger's outside get extra tasty. It browns up and adds a bunch of flavor, but doesn't overpower the beef with mustard taste.
- → Why use 80/20 ground chuck specifically?
Going with 80/20 (that's 80 percent meat, 20 percent fat) keeps the burgers juicy and brings loads of flavor. It also helps give you those crispy edges when cooking on high heat.
- → Can I substitute the pepper jack cheese?
For sure! If pepper jack isn't your thing, you can go with any cheese that melts well. American, cheddar, Swiss, or provolone all taste great with the bacon mayo sauce.
- → Why refrigerate the burger balls before cooking?
Chilling the beef balls stops the fat from melting too soon. That way they're easier to flatten on the pan and they'll hold their shape better when you cook 'em hot and fast.