Smash Burgers Baconnaise Sauce

Smash burgers with baconnaise sauce bring a perfect mix of crispy edges juicy meat and a creamy punchy sauce that anyone can make at home. I love how these come together in your own kitchen but taste just like the best burger spot.

These smash burgers turn casual dinners into something special. The baconnaise sauce was such a hit I started keeping a jar in the fridge for sandwiches and even fries. If you love bold flavor and big texture this is your go to burger.

Ingredients

• Ground chuck: Shaped into one third pound balls delivers juicy flavorful burgers thanks to the higher fat content try to get freshly ground meat from your butcher if possible
• White onions: Thinly sliced using a mandoline guarantees even caramelization look for firm onions without soft spots
• Bacon: Crispy and chopped is the real star in both the sauce and as a topping buy thick cut bacon and cook until deeply golden
• Salt pepper and garlic: Add simple well balanced seasoning use freshly cracked pepper and kosher or sea salt for best taste
• Mustard: For brushing during cooking gives the crust extra zip choose yellow or spicy brown to your liking
• Pepper jack cheese: Melts beautifully and brings mild heat try to find it sliced fresh at the deli counter
• Burger buns: Should be soft and sturdy enough to hold two patties toast them for best results use brioche or potato buns if you want extra richness
• Avocado oil: Has a high smoke point and prevents sticking you can substitute with canola or grapeseed oil

• For the Baconnaise Sauce
• Mayonnaise: Forms the creamy rich base use whole egg mayonnaise for a smooth consistency
• Ketchup: Brings sweetness pick one without corn syrup if possible
• Mustard: Adds tang yellow or Dijon both work
• Crispy bacon: Loads the sauce with smoky savory flavor use leftovers from burger prep
• Worcestershire sauce: Adds complexity and a touch of umami go for quality brands with real anchovy
• Apple cider vinegar: Brightens things up use unfiltered if you like a bit more bite
• All purpose rub: Blends salt pepper garlic to round out the sauce make extra for sprinkling on fries
• Red pepper flakes: Give gentle heat use more or less to taste

Instructions

Prep Burger Patties:

Shape the ground chuck into even one third pound balls. Arrange them on a tray cover and refrigerate for thirty minutes. Chilling helps the patties hold together and get a better crust.

Slice and Prepare Onions:

Use a mandoline to create paper thin onion rounds. Blot dry with paper towels to remove excess water then chill until ready to use. This step prevents steaming on the griddle for pure crispy flavor.

Mix Baconnaise Sauce:

Combine mayonnaise ketchup mustard chopped bacon Worcestershire apple cider vinegar all purpose rub and red pepper flakes in a bowl. Stir until smooth then refrigerate to let flavors meld.

Crisp and Chop Bacon:

Cook bacon over medium heat until deeply browned and crispy. Drain on paper towels cool and chop finely. Divide for both the sauce and as a burger topper.

Prep Griddle Surface:

Heat a large cast iron griddle or heavy skillet over medium high. Brush with a thin layer of avocado oil until shimmering hot.

Smash Patties with Onions:

Set each cold burger ball onto the hot griddle. Top with a tight handful of onions. Using a burger press or sturdy spatula press down hard to flatten to about one half inch thick. Season generously with salt pepper and garlic powder. This builds a flavorful crust and fuses onions into the meat.

Flip and Add Cheese:

After three or four minutes brush the exposed side with mustard. Flip each patty carefully using a metal spatula scraping up all the crispy bits. Immediately layer on pepper jack cheese. Let cook another three minutes until cheese melts and onions caramelize.

Toast Buns:

While burgers finish cooking split buns and toast on the griddle until golden and crisp. This keeps them from getting soggy under all the juicy goodness.

Assemble Burgers:

Spread a big spoonful of baconnaise sauce over each bottom bun. Stack on two cheeseburger patties with extra onions and bacon if you like. Top with more sauce and finish with the top bun. Serve piping hot so the flavors and textures really shine.

I am obsessed with the baconnaise sauce because it brings bacon flavor into every bite not just on top. Making these burgers with my kids is always a hilarious and happy kitchen mess. Whoever smashes the patties first wins the next turn at the griddle.

Storage Tips

Keep any extra burger patties wrapped in foil in the fridge for up to three days. The baconnaise sauce will last in an airtight jar for four days. To reheat burgers warm them gently in a covered skillet over low so they stay juicy. Avoid microwaving as it makes the buns soggy.

Ingredient Substitutions

If you do not have pepper jack cheese swap in cheddar or gouda. You can use ground turkey for a lighter burger but add a drizzle of olive oil since turkey is leaner. For a gluten free version try cloud bread or lettuce wraps instead of buns.

Serving Suggestions

Pile on pickles tomatoes or shredded lettuce for extra crunch. These burgers are delicious with classic potato salad french fries or a handful of kettle chips. Sweet potato fries are also a fun side that plays nicely with the smoky baconnaise.

Cultural and Historical Context

Smash burgers come from old school diners where cooks would press balls of beef on a flat top for a quick sear. The joy is in the crispy lacey edge and caramelized onions that stick right to the meat. Baconnaise is a playful twist that borrows from Southern comfort flavors and backyard barbecue traditions.

Seasonal Adaptations

Swap white onions for sweet Vidalia or red onions in summer months. Top with heirloom tomato slices or fresh arugula when in season. Pepper jack can switch to sharp cheddar or smoked gouda as holiday comfort. Smash burgers work in every season but feel especially cozy in fall or early spring. You can add some apple slaw for freshness or nestle in roasted peppers after a summer garden haul. The recipe is a blank canvas for seasonal family twists.

Success Stories

My neighbor tried this recipe for her son’s birthday and texted photos of kids holding double burgers with huge grins. Another friend added chopped jalapenos to the sauce and now swears she will never eat a plain burger again. If you keep bacon ready you will find this baconnaise showing up in your kitchen over and over.

Freezer Meal Conversion

Raw burger balls can be frozen on a tray then bagged for up to two months. Let them thaw overnight in the fridge before smashing and cooking. Baconnaise sauce does not freeze well so always make that fresh. Buns can be frozen as well and quickly toasted from frozen.

Smash burgers with baconnaise will make you crave homemade burgers every week. Try these for your next gathering and watch them vanish from the platter.

Recipe Q&A

→ What type of beef works best?

Ground chuck with an 80/20 fat ratio gives juicy, flavorful results and stays moist when smashed.

→ Why add onions during smashing?

Slicing onions thin and smashing them into the patty creates a sweet, caramelized layer under the burger.

→ How is baconnaise sauce prepared?

Blend mayonnaise, ketchup, mustard, chopped bacon, spices, Worcestershire, and vinegar until smooth and tangy.

→ What's the best way to toast the buns?

Place buns cut side down on a hot, lightly oiled griddle until golden and slightly crisp around the edges.

→ Can I substitute the cheese?

Pepper jack adds spice, but you can use cheddar, American, or Swiss based on preference for a melty finish.