There’s something irresistibly satisfying about a perfectly crafted smash burger. That beautiful crust that forms when beef meets hot griddle, the juicy interior, and those crispy, lacy edges that extend beyond the patty—pure burger magic! Today, I’m sharing my recipe for Smash Burgers with Baconnaise Sauce that will transform your home kitchen into the best burger joint in town.
What elevates these burgers to legendary status is the baconnaise sauce—a creamy, smoky condiment that combines the richness of mayo with the irresistible flavor of bacon. It’s the perfect complement to the thin, crispy beef patties that have been lovingly smashed to perfection. Trust me, once you try making burgers this way, you’ll never go back to thick patties again!
Why You’ll Love This
- The smashing technique creates maximum surface area for an incredible crust while keeping the inside juicy
- Baconnaise sauce adds a smoky, creamy element that takes these burgers to gourmet level
- Ready in under 45 minutes for a quick weeknight dinner or weekend lunch
- Customizable with your favorite toppings while the star components shine
- Uses simple ingredients you likely already have in your kitchen
Ingredients
- 2 pounds ground chuck (80/20 fat ratio for maximum flavor), formed into 1/3 pound balls
- 2 white onions, sliced paper-thin with a mandoline
- Salt, freshly ground black pepper, and garlic powder for seasoning
- Yellow mustard for cooking (helps with browning and flavor)
- 8 slices pepper jack cheese
- 4 burger buns, split
- 2-3 tablespoons avocado oil for cooking (it has a high smoke point)
- 1/2 pound bacon, cooked until extra crispy and finely chopped
- 1/2 cup real mayonnaise, preferably full-fat
- 2 tablespoons ketchup
- 2 tablespoons mustard (Dijon or yellow work great)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose rub (mix of salt, pepper, and garlic powder)
- 1 tablespoon red pepper flakes (adjust to your heat preference)
Instructions
- Divide your ground chuck into even 1/3 pound balls (you’ll get about 6). Don’t overwork the meat – just gently form it into loose balls. Pop them in the fridge for about 30 minutes. Cold meat holds together better when you smash it down.
- While the meat chills, slice your onions as thin as humanly possible using a mandoline. Be careful with your fingers – use the guard or cut-resistant gloves! Once sliced, give them a good squeeze to remove excess moisture, then stash them in the fridge until needed.
- In a large skillet over medium heat, cook your bacon until it’s super crispy – we’re talking shatter-when-you-touch-it crispy. This might take 10-15 minutes. Drain on paper towels, then chop it into small pieces once cooled. Set half aside for the burgers and half for the sauce.
- In a bowl, mix together the mayo, ketchup, mustard, half the crispy bacon bits, Worcestershire sauce, apple cider vinegar, your all-purpose rub, and red pepper flakes. Give it a good stir until everything’s well combined. Pop it in the fridge to let those flavors get friendly while you cook the burgers.
- Heat your griddle or large cast iron skillet over medium-high heat until it’s nice and hot. You want it screaming hot to get those crispy edges that make smash burgers legendary. Drizzle with avocado oil and spread it around.
- Place your chilled meat balls on the hot surface, leaving about 2-3 inches between each. Immediately top each with a small handful of those paper-thin onions. Using a heavy burger press or metal spatula, smash down firmly to create thin patties about 1/4 inch thick. The thinner, the better for those crispy edges!
- Season each patty generously with salt, pepper, and garlic powder. Let them cook undisturbed for about 3-4 minutes until the edges get brown and crispy and you can see the juices bubbling through the top.
- Before flipping, spread a thin layer of yellow mustard on the uncooked side of each patty. Then flip them over (mustard side down) – this creates amazing flavor and helps with browning. Immediately place a slice of pepper jack cheese on each patty so it starts melting.
- While the second side cooks, place your split burger buns cut-side down on a clean section of the griddle to toast until golden brown, about 30-60 seconds. Keep an eye on them so they don’t burn!
- Spread a generous layer of your baconnaise sauce on the bottom bun. Place two cheese-topped patties on top (double-stack for maximum deliciousness). Add more baconnaise on top of the patties, sprinkle with some of the reserved bacon pieces, and crown with the top bun.
- These are best enjoyed piping hot, right off the griddle. The contrast between the crispy edges, juicy inside, melty cheese, and that incredible bacon sauce is pure burger heaven!
Tips & Variations
- For the best smash, use a metal spatula and press down firmly with another heavy object (like a small cast iron pan) for maximum pressure
- Don’t have bacon? The sauce works great with just the spices and a drop of liquid smoke
- Try adding caramelized onions instead of raw for a sweeter flavor profile
- For a spicy kick, add a teaspoon of sriracha or chopped jalapeños to the baconnaise
- The baconnaise can be made up to 3 days ahead and stored in the refrigerator
- For a lighter option, use ground turkey or chicken (though the smash won’t be quite the same)
Serving Suggestions
These smash burgers pair perfectly with classic sides like crispy french fries, sweet potato fries, or onion rings. For a lighter option, serve with a simple green salad dressed with vinaigrette to cut through the richness of the burger.
Don’t forget the beverages! A cold craft beer, classic milkshake, or even a spiked bourbon vanilla shake makes these burgers feel like a true diner experience at home.
Notes
- Store any leftover baconnaise in an airtight container in the refrigerator for up to 5 days
- For food safety, burgers should reach an internal temperature of 160°F (71°C)
- The key to a great smash burger is working quickly while the pan is extremely hot
- Use a wide spatula to scrape up all the crispy bits when flipping the patties
FAQs
Can I make smash burgers without a cast iron pan?
Yes, any heavy-bottomed pan will work, but cast iron retains heat best for achieving that perfect crust.
Why use two thin patties instead of one thick patty?
Two thin patties create more surface area for browning and that delicious crust, plus it allows you to melt cheese between the layers.
Can I prepare the baconnaise ahead of time?
Absolutely! The baconnaise actually improves in flavor when made a day ahead, allowing the flavors to meld.
What’s the best beef blend for smash burgers?
An 80/20 beef blend (80% lean, 20% fat) provides the perfect balance of flavor and juiciness. Avoid lean blends as they can become dry.
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