Smash burgers need exactly 2.5 ounces of meat pressed for 10 seconds—any longer destroys the crust formation.
Best Smash Burgers with Homemade Baconnaise Sauce
Get ready to elevate your burger game with these mouthwatering smash burgers slathered in a creamy baconnaise sauce! With their perfectly crispy edges and succulent centers, each bite is a flavor explosion, especially when smothered in melty pepper jack cheese. Fire up your grill and treat yourself to this irresistible homemade delight!
Prep
20
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Pepper Jack Cheese
🥩Meat & Seafood(2)
- Thick-cut bacon
- Ground Chuck (80/20) (454 g)
🫙Pantry Staples(1)
- Avocado Oil (30 ml)Pure olive oil can be used, but avoid extra virgin.
🍯Sauces & Condiments(3)
- Hot sauce
- Mayonnaise (240 ml)
- Mustard (5 ml)
📦Other(2)
- Burger Buns
- White Onions
👨🍳 Instructions
- 1
Divide meat into 4-ounce portions and gently roll into loose balls. Chill the meat balls for at least 30 minutes.
- 2
While meat chills, slice onions paper-thin using a sharp knife.
- 3
Cook bacon until extra crispy, drain on paper towels.
- 4
Finely chop the crispy bacon until you have tiny, crunchy bits. Mix mayo, chopped bacon, a splash of mustard, and your favorite hot sauce. Let it rest in the fridge.
- 5
Heat your griddle or large cast-iron skillet until it's smoking hot. Place meat balls on the surface, leaving space between them. Cover each ball with a handful of sliced onions.
- 6
Using a sturdy spatula and significant pressure, smash each patty very thin. Season generously with salt and pepper.
- 7
Cook until edges are deeply browned and crispy (about 2-3 minutes). Scrape and flip, add cheese immediately. Cook additional 1-2 minutes until cheese melts.
💡 Pro Tips
- ✓Heat your griddle to 400-450°F before smashing because the Maillard reaction requires surface temperatures above 300°F to create the crispy, caramelized crust that defines a smash burger.technique400-450°F
- ✓Smash patties within 10-15 seconds of hitting the hot surface while proteins are still pliable, as they firm up quickly and won't flatten properly once cooked.timing10-15 seconds
- ✓Use 80/20 ground beef with 20% fat content because lower fat percentages won't render enough to prevent sticking and create the signature crispy edges.ingredient20% fat content
- ✓Place onions on top of meat balls before smashing so they get pressed into the patty and caramelize from direct griddle contact while steaming the meat from above.technique
- ✓Cook bacon to 15-20% moisture content (extra crispy) so it maintains crunch in the baconnaise rather than becoming chewy when mixed with mayo.ingredient15-20% moisture
Share this recipe
Prep
20
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Smash burgers need exactly 2.5 ounces of meat pressed for 10 seconds—any longer destroys the crust formation.
Best Smash Burgers with Homemade Baconnaise Sauce
Get ready to elevate your burger game with these mouthwatering smash burgers slathered in a creamy baconnaise sauce! With their perfectly crispy edges and succulent centers, each bite is a flavor explosion, especially when smothered in melty pepper jack cheese. Fire up your grill and treat yourself to this irresistible homemade delight!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Pepper Jack Cheese
🥩Meat & Seafood(2)
- Thick-cut bacon
- Ground Chuck (80/20) (454 g)
🫙Pantry Staples(1)
- Avocado Oil (30 ml)Pure olive oil can be used, but avoid extra virgin.
🍯Sauces & Condiments(3)
- Hot sauce
- Mayonnaise (240 ml)
- Mustard (5 ml)
📦Other(2)
- Burger Buns
- White Onions
👨🍳 Instructions
- 1
Divide meat into 4-ounce portions and gently roll into loose balls. Chill the meat balls for at least 30 minutes.
- 2
While meat chills, slice onions paper-thin using a sharp knife.
- 3
Cook bacon until extra crispy, drain on paper towels.
- 4
Finely chop the crispy bacon until you have tiny, crunchy bits. Mix mayo, chopped bacon, a splash of mustard, and your favorite hot sauce. Let it rest in the fridge.
- 5
Heat your griddle or large cast-iron skillet until it's smoking hot. Place meat balls on the surface, leaving space between them. Cover each ball with a handful of sliced onions.
- 6
Using a sturdy spatula and significant pressure, smash each patty very thin. Season generously with salt and pepper.
- 7
Cook until edges are deeply browned and crispy (about 2-3 minutes). Scrape and flip, add cheese immediately. Cook additional 1-2 minutes until cheese melts.
💡 Pro Tips
- ✓Heat your griddle to 400-450°F before smashing because the Maillard reaction requires surface temperatures above 300°F to create the crispy, caramelized crust that defines a smash burger.technique400-450°F
- ✓Smash patties within 10-15 seconds of hitting the hot surface while proteins are still pliable, as they firm up quickly and won't flatten properly once cooked.timing10-15 seconds
- ✓Use 80/20 ground beef with 20% fat content because lower fat percentages won't render enough to prevent sticking and create the signature crispy edges.ingredient20% fat content
- ✓Place onions on top of meat balls before smashing so they get pressed into the patty and caramelize from direct griddle contact while steaming the meat from above.technique
- ✓Cook bacon to 15-20% moisture content (extra crispy) so it maintains crunch in the baconnaise rather than becoming chewy when mixed with mayo.ingredient15-20% moisture