Juicy Smash Burgers Baconnaise (Print Version)
# Ingredients:
→ Burger
01 -
2 pounds (900g) of 80/20 ground chuck, shaped into balls weighing 1/3 pound each
02 -
A couple of white onions, thinly sliced using a mandoline
03 -
Seasonings: garlic powder, salt, and black pepper
04 -
Yellow mustard to cook with
05 -
Sliced pepper jack cheese
06 -
Soft burger buns for assembling your burgers
07 -
Cooking oil (e.g., avocado oil)
→ Baconnaise Sauce
08 -
1/2 pound (225g) of crispy, chopped bacon
09 -
1/2 cup of mayo
10 -
2 tablespoons of ketchup
11 -
2 tablespoons of yellow mustard
12 -
1 tablespoon of Worcestershire sauce
13 -
1 tablespoon of apple cider vinegar
14 -
1 tablespoon of a basic rub (mix of garlic, salt, and pepper)
15 -
1 tablespoon of chili flakes
# Instructions:
01 -
Roll the 80/20 beef into 1/3 pound (150g) balls. Chill them in the fridge for 30 minutes to firm them up.
02 -
Using a mandoline slicer with a protective shield, slice the onions thinly. Press out extra liquid and chill until you need them.
03 -
Fry bacon until it's crisp, then chop it into tiny pieces. Set half aside for the Baconnaise and hold onto the rest for burgers.
04 -
In a bowl, combine mayo, mustard, ketchup, half the bacon, chili flakes, a dash of apple cider vinegar, Worcestershire sauce, and the seasoning rub. Mix well and let it cool in the fridge.
05 -
Preheat the griddle to a medium-high heat. Drizzle a little avocado oil on it. Space the burger balls about 2-3 inches apart and top each with some sliced onions. Smash the meat flat with a press and sprinkle on your seasoning.
06 -
After 3-4 minutes, when the edges are crispy, spread a bit of mustard on the patties. Flip them over, add a slice of cheese, and cook for 3 more minutes until the cheese softens and covers the meat.
07 -
Warm up your buns on the griddle until they get golden. Spread Baconnaise on the base bun, stack on two cheesy patties, sprinkle leftover bacon, drizzle more sauce, and top with the lid.
# Notes:
01 -
80/20 beef gives just the right amount of fat for juicy burgers full of flavor.
02 -
Flattening the patties caramelizes the outside while locking in moisture.
03 -
You can refrigerate the Baconnaise for up to 3 days ahead of time.