Introduction
There are burgers, and then there are smash burgers—those perfectly seared, thin patties with lacy, crisp edges and juicy centers that make every bite unforgettable. Pair that with baconnaise, a creamy, smoky, bacon-infused sauce, and you’re not just serving a meal—you’re delivering an experience.
This recipe is a celebration of indulgence. It’s perfect for casual weeknight dinners, weekend grill-outs, or when you just need a pick-me-up meal that hits every savory note. Whether you’re an avid grill master or a kitchen novice, this guide will walk you through every step to craft the ultimate smash burger.
What Makes a Smash Burger So Good?
Unlike traditional thick burgers, smash burgers are flattened (or “smashed”) onto a hot griddle or skillet. This technique creates maximum contact between the meat and the cooking surface, which leads to the formation of the Maillard reaction—a scientific term for the delicious crust that forms when meat is seared properly.
This crust gives smash burgers their signature texture: crispy on the outside, juicy on the inside. Combine that with cheese, toppings, and a rich baconnaise spread, and you’ve got a masterpiece of flavor and texture.
The Star of the Show: Baconnaise Sauce
Baconnaise is exactly what it sounds like—a luscious combination of bacon and mayonnaise, with added spices and tang for depth. It’s salty, smoky, a little sweet, and utterly addictive.
While smash burgers are incredible on their own, baconnaise turns them into something extraordinary. It complements the crispy beef patties, melts beautifully with the cheese, and seeps into the toasted bun for an unforgettable finish.
Ingredients Overview
Smash Burgers (serves 6 burgers, double-stacked)
2 lbs (900 g) ground chuck (80/20) – The 80/20 blend ensures juiciness without too much grease. Cold meat works best.
2 white onions, paper-thin sliced – Optional, but add incredible sweetness and texture when seared under the meat.
Salt, black pepper, garlic powder – For seasoning the meat.
Yellow mustard – Adds tangy flavor and helps enhance crusting when seared.
6 slices of pepper jack cheese – Or your favorite melt-friendly cheese: cheddar, American, Swiss, gouda, etc.
6 burger buns, buttered and toasted – Brioche, potato rolls, or sesame buns all work well.
Avocado oil or canola oil – For high-heat searing without burning.
Baconnaise Sauce
½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons mustard (yellow or Dijon)
½ pound cooked, crispy bacon, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon dry rub spice blend (salt, pepper, paprika, garlic powder)
Optional: pinch of red pepper flakes for heat
Equipment You’ll Need
Cast-iron skillet, griddle, or flat-top grill
Sturdy metal spatula (or burger press)
Mixing bowl
Sharp knife or mandoline for slicing onions
Measuring spoons and cups
Tongs for bacon
Step-by-Step Instructions
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