Crispy Burgers with Baconnaise

This hearty smash burger recipe has become my weekend indulgence whenever I'm craving that perfect diner-style sandwich at home. The combination of thin, crispy-edged patties and that incredible bacon-infused mayo creates a burger experience that rivals any restaurant version.

I first created these smash burgers during a backyard cookout when I wanted to impress my burger-enthusiast friends. The moment everyone took their first bite and went completely silent except for the occasional "mmm" sound, I knew this recipe was a keeper that would be requested at every gathering.

Ingredients

• Ground chuck: with 80/20 fat ratio perfect for flavor and juiciness while still holding together
• Paper-thin sliced white onions: creates a sweet caramelized layer that melts into the meat
• Pepper jack cheese: adds the perfect amount of heat and melty goodness
• Avocado oil: essential for its high smoke point which helps achieve the perfect sear
• Yellow mustard: creates an incredible crust and adds a subtle tang to complement the beef

• Extra crispy bacon: provides smoky flavor and satisfying texture in every bite
• Full-fat mayonnaise: creates the rich base that carries all the other flavors
• Worcestershire sauce: adds umami depth that enhances the meaty flavor
• Apple cider vinegar: cuts through the richness with brightness
• Red pepper flakes: brings customizable heat that wakes up your taste buds

Step-by-Step Instructions

Form the Meat:

Divide ground chuck into 1/3 pound balls without overworking the meat. The key is keeping them loose and refrigerating for 30 minutes so they hold their shape better during the smashing process. Cold meat also creates better caramelization when it hits the hot cooking surface.

Prepare the Onions:

Slice onions paper-thin using a mandoline for uniform thickness. The thinner they are the quicker they'll cook and meld with the burger. After slicing squeeze them gently to remove excess moisture which would otherwise steam the meat instead of allowing it to sear properly.

Cook the Bacon:

Fry bacon until extremely crispy which usually takes about 15 minutes of patient cooking. You want that satisfying shatter when you bite into the finished burger. The extra cooking time renders out more fat creating intensely flavored bacon bits that distribute perfectly throughout the sauce.

Make the Baconnaise:

Combine mayonnaise ketchup mustard bacon bits Worcestershire sauce vinegar seasonings and red pepper flakes in a bowl. Stir thoroughly to ensure even distribution of ingredients then refrigerate to allow flavors to marry while you prepare the burgers. This resting time is crucial for flavor development.

Heat the Cooking Surface:

Bring your griddle or cast iron skillet to a screaming hot temperature. The intense heat is absolutely crucial for achieving those coveted crispy edges that define a proper smash burger. Test the heat by flicking a tiny drop of water if it dances and evaporates immediately you're ready.

Smash the Patties:

Place meat balls on the hot surface immediately top with thin onions then firmly smash down to about 1/4 inch thickness. The pressure creates maximum contact with the cooking surface developing a deeply caramelized crust. Do not move the patties after smashing to allow proper crust formation.

Season and Cook First Side:

Season generously with salt pepper and garlic powder as soon as you smash the patties. Let them cook undisturbed for 3-4 minutes until edges turn brown and crispy. You'll know they're ready to flip when juices start bubbling through the top and the edges develop a lacy brown appearance.

Flip and Add Cheese:

Spread mustard on the uncooked side before flipping then place patties mustard-side down on the griddle. Immediately add cheese so it has time to melt completely. The mustard creates an amazing flavor crust on the second side while protecting the meat from drying out.

Toast the Buns:

Place split buns cut-side down on a clean section of the cooking surface for 30-60 seconds until golden brown. The toasting creates a barrier that prevents the juicy burger and sauce from making the bun soggy providing structural integrity and enhancing flavor through caramelization.

Assemble the Burgers:

Spread baconnaise on the bottom bun place cheese-topped patties on top add more baconnaise sprinkle with reserved bacon and crown with the top bun. The layering order matters for texture and stability ensuring each bite delivers the perfect combination of flavors.

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The yellow mustard flip technique is something I discovered after years of burger making and it completely transformed my results. I initially doubted it would make much difference but that thin layer creates an incredible flavor seal that keeps the juices inside while developing a beautiful crust on the outside.

The Secret to Perfect Smashing

The true key to exceptional smash burgers lies in the technique and timing of the smash. You must smash immediately after placing the meat on the hot surface before the proteins have a chance to set up. I learned through trial and error that waiting even 30 seconds too long results in a burger that won't spread properly and misses that signature lacy edge. Use significant pressure when smashing and aim for consistent thinness across the entire patty.

Why Thin Onions Matter

The paper-thin onions serve multiple purposes in this recipe. First they add incredible flavor as they partially cook under the burger. Second they create steam pockets that help prevent the patty from sticking to your spatula during the critical smashing phase. Finally they infuse the meat with moisture and sweet onion flavor throughout the cooking process. I spent years trying different vegetables under my smash burgers but nothing compares to properly prepared thin onions.

Make-Ahead Options

While smash burgers are best enjoyed fresh off the griddle you can prepare components ahead of time for easier assembly. The baconnaise sauce actually improves after sitting in the refrigerator for 24 hours as the flavors meld together more completely. You can also prepare the bacon and slice the onions up to two days ahead storing them properly in the refrigerator. Just never form your meat balls more than a few hours ahead as this can affect texture.

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Recipe FAQs

→ Why is it called a smash burger?

Smash burgers get their name from the cooking technique of literally smashing or pressing balls of ground beef onto a hot cooking surface. This creates thin patties with crispy, caramelized edges that develop incredible flavor while keeping the inside juicy.

→ What's the ideal meat-to-fat ratio for smash burgers?

An 80/20 meat-to-fat ratio (80% lean beef, 20% fat) is ideal for smash burgers. This higher fat content is essential for creating juicy burgers with crispy edges and maximum flavor development during the high-heat cooking process.

→ Why do you add mustard before flipping the patties?

The mustard flip technique adds a subtle tang and actually helps create a perfect crust on the second side of the burger. The acids and moisture in the mustard interact with the meat proteins to promote browning (Maillard reaction) while adding a layer of flavor.

→ Can I make the baconnaise sauce ahead of time?

Yes! The baconnaise sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld together even better, resulting in a more flavorful sauce.

→ Why should the meat be cold before cooking?

Keeping the meat cold right until cooking serves two important purposes: it helps the fat stay solid until it hits the hot cooking surface (which creates better texture), and it allows the meat to hold together better when you smash it down, preventing it from falling apart.

→ What can I use if I don't have a burger press?

If you don't have a dedicated burger press, you can use any heavy, flat object wrapped in aluminum foil. A large metal spatula, the bottom of a small cast iron pan, or even a sturdy metal measuring cup will work. The key is applying firm, even pressure to create a thin patty.