1. Home
  2. Recipes
  3. Smashed Beef Burgers

Flavorful Smash Burgers with Baconnaise

Featured in Savory Beef Dishes.

This recipe makes juicy, crispy-edged smash burgers effortlessly. Start by loosely shaping ground chuck into 1/3-pound rounds and chilling for 30 minutes. Using a mandoline with a guard, slice onions paper-thin and squeeze out any liquid. Cook thick bacon strips to crunchy perfection and chop them small. Whip up baconnaise by mixing mayo, ketchup, mustard, bacon bits, hot sauce, apple cider vinegar, house seasoning, and red pepper flakes. Heat your griddle until very hot, oil it, and place the chilled beef balls far apart. Top each with onions, then press down firmly with a spatula. Sprinkle with garlic powder, salt, and pepper. After three minutes, spread mustard on the tops, flip, put on cheese, and cook for another three minutes. Toast buns on the griddle, spread baconnaise, layer two patties with extra sauce, and finish with the top bun. These bold, tasty burgers are perfect to share with your favorite crowd!
Pin it Share it Send it Print it Jump To Recipe
A woman in a white chef's outfit with a chef's hat and apron.
Updated on Fri, 07 Mar 2025 05:20:26 GMT
Smashed Burgers with Sauce Pin it
Smashed Burgers with Sauce | cuisinegenial.com

Master the art of creating restaurant-style smash burgers at home with their signature crispy, lacy edges and juicy center. This proven technique combines high heat, proper timing, and a flavorful baconnaise sauce for an elevated burger experience.

The secret to exceptional smash burgers lies in mastering the right temperature and precise timing during the cooking process.

Essential Ingredients

  • Ground Chuck: 80/20 lean-to-fat ratio preferred
  • American Cheese: For classic melt
  • Brioche Buns: For toasting
  • Dijon Mustard: For seasoning
  • Bacon: For sauce preparation
  • Mayonnaise: Premium quality
  • Sea Salt: For seasoning
  • Black Pepper: Freshly cracked

Cooking Method

1. Meat Preparation:
Form cold 80/20 beef into 3-ounce portions. Keep refrigerated until cooking. Preheat griddle or cast iron to 400°F until water droplets dance and evaporate.
2. Smashing Technique:
Drop meat onto hot surface. Smash firmly to ¼-inch using heavy spatula. Season liberally. Cook undisturbed until edges brown.
3. Finishing:
Scrape and flip with sharp spatula when crust forms. Add cheese immediately. Cook 60 seconds more.
4. Sauce Creation:
Combine 1 cup mayonnaise, ¼ cup crumbled bacon, 1 tablespoon Dijon, black pepper until smooth.
5. Final Assembly:
Toast buns until golden. Apply baconnaise generously. Layer burger, toppings, close sandwich. Rest briefly before serving.
Smash Burgers with Baconnaise Sauce Pin it
Smash Burgers with Baconnaise Sauce | cuisinegenial.com

Topping Combinations

  • Traditional: Iceberg, tomato, red onion, dill pickles
  • Gourmet: Sautéed mushrooms, caramelized onions, Gruyere
  • Spicy: Fresh jalapeños, avocado, pepper jack cheese
  • Smokehouse: Fried onions, smoked bacon, hickory BBQ
  • West Coast: Microgreens, avocado, herb aioli

Make-Ahead Guidelines

For optimal results with advance preparation:

  • Prepare baconnaise within 3 days
  • Shape patties up to 8 hours ahead
  • Slice and store garnishes separately
  • Toast buns just before serving
Smash Burgers with Baconnaise Sauce Recipe Pin it
Smash Burgers with Baconnaise Sauce Recipe | cuisinegenial.com

Heat Control

Critical temperature points:

  • Maintain 400°F cooking surface
  • Store meat under refrigeration
  • Space patties adequately
  • Allow surface reheating between batches
  • Heat buns last minute
Homemade Smash Burgers with Baconnaise Sauce Pin it
Homemade Smash Burgers with Baconnaise Sauce | cuisinegenial.com

Perfect smash burgers combine quality ingredients with precise technique. Following these temperatures, timings, and methods ensures consistently excellent results for any occasion.

Frequently Asked Questions

→ What makes 80/20 ground chuck ideal?
The 80/20 ratio has just the right balance of fat and meat to keep the patties juicy and flavorful.
→ Do I have to use pepper jack cheese?
Not at all! You can swap it for cheddar, American cheese, or any variety that melts well.
→ How can I tell when the griddle’s ready?
When you see a slight smoke and a droplet of water sizzles immediately, it’s hot enough.
→ Can I prepare the baconnaise earlier?
Yes, you can make the baconnaise up to 24 hours ahead and store it in the fridge.
→ Is this recipe vegetarian-friendly?
No, it’s not suitable for vegetarians since it includes beef, bacon, and dairy.

Smashed Beef Burgers

Smashed patties with crispy edges, gooey pepper jack, and tangy baconnaise sauce make these burgers your next favorite. A heavenly treat for all burger lovers.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Ferdaous

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 burgers)

Dietary: ~

Ingredients

→ For the Burgers

01 Soft burger buns
02 Freshly sliced pepper jack cheese
03 Yellow mustard for cooking the patties
04 1/2 pound crispy, thick-cut bacon, chopped up
05 Fresh ground beef chuck—80/20 ratio—shaped into loose 1/3-pound balls
06 Seasoning: a blend of salt, garlic powder, and black pepper
07 2 sweet onions, sliced as thin as possible
08 Avocado oil—great for high heat grilling

→ For the Bacon Mayo Sauce

09 1 tablespoon apple cider vinegar
10 1/2 pound perfectly cooked, crumbled bacon
11 1/2 cup real-deal mayonnaise
12 2 tablespoons yellow mustard
13 2 tablespoons smooth ketchup
14 1 tablespoon smoky Worcestershire sauce
15 1 tablespoon red pepper flakes for some kick
16 A tablespoon of your go-to house seasoning blend

Instructions

Step 01

Take your ground chuck and form it into loose 1/3-pound balls. Pop them in the fridge for about half an hour to toughen up a bit.

Step 02

Slice the onions super thin—you’ll want them almost see-through! Use a mandoline with a guard for safety. Squeeze out extra liquid and refrigerate until needed.

Step 03

Cook up the thick slices of bacon until they’re golden and crispy. Chop them up into small crumbles that can go into the sauce and as toppings.

Step 04

In a bowl, mix the mayo, ketchup, mustard, crumbled bacon, Worcestershire, vinegar, house seasoning, and red pepper flakes. Try to get it as smooth as possible!

Step 05

Heat your griddle until it’s blazing hot. Drizzle some avocado oil on there and toss the chilled burger balls onto the griddle. Space them out so they cook evenly. Place onion slices on top of the meat, smash them down with a spatula, and hit them with your seasoning blend.

Step 06

After a few minutes, once the sear has formed, spread a layer of yellow mustard across the tops. Flip them over so the mustard caramelizes. Lay on the pepper jack cheese, and let it all cook for another few minutes until gooey and melted.

Step 07

Toast the buns slightly on the griddle. On the bottom bun, slather some baconnaise sauce, then stack on two patties. Add more sauce and finish it off by capping with the top bun. Serve up fast while they’re still hot!

Notes

  1. For extra juicy burgers, make sure to use an 80/20 beef blend.
  2. Always use a mandoline guard to avoid injuries when slicing onions.

Tools You'll Need

  • Flat-top grill or griddle
  • Large spatula, sturdy enough to press
  • Mixing bowls
  • Mandoline slicer for your onions
  • Tongs or a flipping tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese and mayo)
  • Contains wheat (burger buns)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 750
  • Total Fat: 50 g
  • Total Carbohydrate: 30 g
  • Protein: 40 g