Name: Smash Burgers - Beef Baconnaise - Ultimate Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 pounds ground chuck (80/20), formed into 1/3 pound balls; 2 white onions, thinly sliced; 1/2 pound bacon, crispy and chopped; Salt, pepper, garlic for seasoning; Yellow mustard for cooking; Pepper jack cheese slices; Burger buns; Avocado oil for cooking; 1/2 cup mayo; 2 tablespoons ketchup; 2 tablespoons mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon apple cider vinegar; 1 tablespoon all-purpose rub; 1 tablespoon red pepper flakes

Smash burgers beef baconnaise are more than just a meal; they’re an experience. Imagine the satisfying sizzle as hand-pressed patties meet a scorching hot griddle, developing that irresistible, crispy, caramelized crust. This isn’t your average backyard burger. We’re talking about a symphony of textures and flavors that will have you rethinking everything you thought you knew about burgers. What makes this particular iteration so utterly captivating? It’s the genius fusion of succulent, perfectly cooked beef with the smoky, salty, umami-rich explosion of homemade baconnaise. This isn’t just a topping; it’s a decadent spread that elevates every single bite. People adore smash burgers for their simplicity and incredible taste, but the addition of this luxurious baconnaise takes them to an entirely new level of culinary delight. It’s a dish that’s both comforting and exciting, promising pure, unadulterated burger bliss.

Ingredients:

2 pounds ground chuck (80/20), formed into 1/3 pound balls.
2 white onions, thinly sliced.
1/2 pound bacon, crispy and chopped.
Salt, pepper, garlic for seasoning.
Yellow mustard for cooking.
Pepper jack cheese slices.
Burger buns.
Avocado oil for cooking.
1/2 cup mayo.
2 tablespoons ketchup.
2 tablespoons mustard.
1 tablespoon Worcestershire sauce.
1 tablespoon apple cider vinegar.
1 tablespoon all-purpose rub.
1 tablespoon red pepper flakes.

Preparing the Baconnaise Sauce

Let’s get started by creating our signature “Baconnaise” sauce, the secret ingredient that elevates these Smash Burgers Beef Baconnaise from delicious to absolutely unforgettable. In a medium bowl, combine the 1/2 cup mayo, 2 tablespoons ketchup, 2 tablespoons mustard, 1 tablespoon Worcestershire sauce, and 1 tablespoon apple cider vinegar. Whisk these ingredients together until they are thoroughly combined and you have a smooth, creamy sauce. Now, for the star of the show: add the 1/2 pound of crispy, chopped bacon to the sauce. Stir it in gently, ensuring each piece of bacon is coated in the luscious mixture. This sauce is going to add an incredible depth of flavor and a delightful texture to every bite. Set this aside, allowing the flavors to meld while we prepare the burgers.

Sautéing the Onions

Next, we need to get our onions ready. Heat a generous swirl of avocado oil in a large cast-iron skillet or a heavy-bottomed pan over medium heat. Once the oil is shimmering, add your 2 thinly sliced white onions. We want to cook these onions down until they are beautifully caramelized and sweet. This process takes patience, so resist the urge to rush it. Stir the onions frequently, scraping them from the bottom of the pan as they begin to soften and brown. This should take about 15-20 minutes. The goal is to achieve a deep, rich color and a wonderfully tender texture, which will add another layer of sweetness and complexity to our Smash Burgers. Once they are perfectly caramelized, remove them from the skillet and set them aside. You can wipe out the skillet if needed, but don’t worry too much about any residual bits, as they can add to the flavor.

Seasoning and Prepping the Patties

Now, let’s focus on the stars of the show: the burgers themselves. Take your 1/3 pound balls of 80/20 ground chuck. We’ve already formed them into balls to make smashing easier. It’s crucial not to overwork the meat at this stage; we want a tender burger. For seasoning, generously season each side of the burger balls with salt, pepper, and a pinch of garlic. I like to create a little dimple in the center of each patty with my thumb. This helps the burger cook more evenly and prevents it from puffing up into a dome shape. If you have an all-purpose rub you love, you can incorporate about a tablespoon of that into your seasoning blend for an extra kick, especially if it contains complementary spices.

The Smash Burger Technique

This is where the magic truly happens: the smash! Get your cast-iron skillet or griddle screaming hot over medium-high heat. Add another generous swirl of avocado oil. Once the oil is almost smoking, carefully place a few of your seasoned burger balls onto the hot surface. Do not overcrowd the pan; you want plenty of space to work. Immediately after placing the burger ball down, use a sturdy spatula or a burger press to firmly and decisively smash the patty flat. Aim for a thickness of about 1/4 inch. This high surface area allows for maximum crust development and that irresistible crispy edge. As you smash, you’ll hear a satisfying sizzle. Now, here’s a pro tip: add a thin layer of yellow mustard directly onto the patty as it’s smashing. This may sound unusual, but the mustard caramelizes beautifully with the beef, adding a subtle tang and enhancing the browning process.

Cooking and Assembling the Burgers

Let those smashed patties cook undisturbed for about 2-3 minutes per side for medium-rare, or longer depending on your desired doneness. You’re looking for a deep, rich brown crust to form. While the first side is cooking, season the top of the patties with a bit more salt and pepper. Once you flip them, it’s time for the cheese. Immediately lay a slice or two of pepper jack cheese over each patty. The residual heat from the burger and skillet will start to melt the cheese beautifully. Continue cooking for another 1-2 minutes until the cheese is melted and gooey. While the burgers are finishing, lightly toast your burger buns on the griddle or in a separate pan. This adds a pleasant crunch and prevents them from getting soggy. To assemble your Smash Burgers Beef Baconnaise, spread a generous amount of your homemade Baconnaise sauce on the bottom bun. Top with a beautifully smashed and cheesy burger patty, a heap of those caramelized onions, and then crown it with the top bun. For a touch of heat, you can sprinkle some of the red pepper flakes over the onions or mix them into the Baconnaise sauce before assembling.

Conclusion:

There you have it – the ultimate guide to creating incredibly delicious Smash Burgers with our Beef Baconnaise! This recipe brings together the satisfying crispiness of a perfectly smashed patty with the irresistible salty, smoky punch of homemade baconnaise. We’ve walked through each step to ensure you achieve that diner-quality taste and texture right in your own kitchen. These Smash Burgers Beef Baconnaise are truly a treat for any occasion, whether it’s a casual weeknight dinner or a weekend barbecue with friends. Don’t be afraid to get your hands a little messy; that’s part of the fun and the secret to that incredible crust!

For serving suggestions, these burgers are fantastic on their own, piled high with your favorite toppings like melted cheese, pickles, and extra baconnaise. They also pair beautifully with classic sides such as crispy french fries, onion rings, or a refreshing coleslaw. Feel free to get creative with variations! You could try adding different cheeses like sharp cheddar or pepper jack, or experiment with a touch of Dijon mustard mixed into the ground beef for an extra layer of flavor. Remember, the key is to have fun and tailor it to your preferences.

We hope you enjoy making and devouring these Smash Burgers Beef Baconnaise as much as we do! Happy cooking!

Frequently Asked Questions:

Can I make the baconnaise ahead of time?

Absolutely! The baconnaise can be made a day or two in advance and stored in an airtight container in the refrigerator. This saves you time when you’re ready to assemble your burgers.

What kind of ground beef is best for smash burgers?

For the best results, use ground beef with a higher fat content, typically an 80/20 blend (80% lean meat, 20% fat). The fat is crucial for flavor and helps create that perfect crispy crust when smashed.