Smash Burgers with Baconnaise Sauce (Print View)
Crispy onion-topped burgers with pepper jack, bacon, and tangy baconnaise on toasted buns.
# What You'll Need:
→ Smash Burgers
01 -
2 pounds ground chuck (80/20), formed into six 1/3 pound balls
02 -
2 white onions, thinly sliced
03 -
1/2 pound bacon, cooked until crisp and chopped
04 -
Salt, freshly ground black pepper, and granulated garlic for seasoning
05 -
Yellow mustard, for cooking
06 -
6 slices pepper jack cheese
07 -
6 burger buns, split and toasted
08 -
Avocado oil, for greasing the griddle
→ Baconnaise Sauce
09 -
1/2 cup mayonnaise
10 -
2 tablespoons ketchup
11 -
2 tablespoons yellow mustard
12 -
1/2 pound bacon, cooked until crisp and finely chopped
13 -
1 tablespoon Worcestershire sauce
14 -
1 tablespoon apple cider vinegar
15 -
1 tablespoon all-purpose seasoning blend (salt, pepper, granulated garlic)
16 -
1 tablespoon red pepper flakes
# Directions:
01 -
Form ground chuck into six 1/3 pound balls and refrigerate for 30 minutes to set the shape.
02 -
Thinly slice white onions using a mandoline for even thickness, blot dry with paper towels, and refrigerate until use.
03 -
In a mixing bowl, combine mayonnaise, ketchup, yellow mustard, finely chopped cooked bacon, Worcestershire sauce, apple cider vinegar, all-purpose seasoning, and red pepper flakes. Mix thoroughly and refrigerate for optimal flavor.
04 -
Cook bacon in a skillet over medium heat until crisp. Drain excess fat, chop finely, and divide for sauce and burger topping.
05 -
Preheat a flat griddle over medium-high heat and apply a thin, even layer of avocado oil.
06 -
Place each burger ball on the hot griddle. Top with a portion of sliced onion and smash with a burger press to ensure contact. Season with salt, ground black pepper, and granulated garlic.
07 -
Brush the exposed side of patties with yellow mustard. After 3–4 minutes, flip patties, immediately top with pepper jack cheese, and continue cooking for 3 minutes until cheese has melted.
08 -
While burgers finish, toast the cut sides of buns on the griddle until golden brown.
09 -
Spread Baconnaise sauce on the bottom half of each toasted bun, stack two cheeseburger patties, top with additional sauce, and finish with the upper bun. Serve immediately.
# Notes:
01 -
Chilling the meat balls before smashing helps maintain a juicy interior during searing.