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Smash burgers piled high with a tangy baconnaise sauce are my ultimate choice when I want bold flavors and a home-cooked burger night that feels like a treat. The creamy sauce mingled with crispy bacon and juicy beef hits every craveable note and never disappoints.
I first whipped up these burgers on a whim for a last minute game day, but the smoky creamy sauce was such a hit my family wants them on repeat.
Ingredients
- Ground beef 80 20 blend: perfect flavor and juiciness check butcher for fresh beef
- Hamburger buns: soft yet sturdy to hold up to saucy toppings brioche is my favorite
- American cheese: classic melt and creamy bite try to get deli slices for best melt
- Mayonnaise: the creamy base for the sauce full fat delivers best flavor
- Cooked bacon: smoky richness and crisp bits in the sauce use thick cut for more texture
- Dijon mustard: adds tangy sharpness choose a smooth style with good zing
- Garlic powder: enhances meatiness and depth always use fresh for the best taste
- Onion powder: brings subtle sweetness pick a pure onion powder free from anti caking
- Salt and pepper: to highlight and balance all flavors use kosher salt and fresh cracked pepper
- Butter: for rich perfectly toasted buns choose real butter for golden color and flavor
Step-by-Step Instructions
- Form the Beef Balls:
- Divide your ground beef evenly into four portions. Gently shape each into a loose ball without packing it too tightly as this creates a juicy tender patty after smashing.
- Mix the Baconnaise Sauce:
- Combine mayonnaise chopped bacon Dijon mustard garlic powder onion powder and a pinch of salt and pepper in a bowl. Stir well until fully blended and set aside for flavors to meld.
- Preheat Skillet and Season:
- Heat a cast iron skillet or griddle over medium high until hot. While it heats season the beef portions generously with salt and pepper on all sides.
- Smash and Sear the Patties:
- Place the beef balls onto the hot skillet. Using a sturdy spatula immediately press each ball flat into a thin patty. Let them cook undisturbed for two to three minutes until the edges are deliciously crisp and brown.
- Flip and Add Cheese:
- Use a spatula to flip each patty. Top each with a slice of cheese right away. Cook another one to two minutes until the cheese is melted and the patty is cooked through.
- Toast the Buns:
- While burgers finish cooking split your hamburger buns and spread the inside with butter. Place them butter side down on another skillet on medium until golden and crisp to the touch.
- Build Your Ultimate Burger:
- Spread a healthy amount of baconnaise sauce on the bottom bun. Add the cheesy patty and layer on any toppings you like such as lettuce tomato or pickles. Cap with the top bun and serve while hot.
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The smoky bits of bacon in the sauce always remind me of summer grilling with my cousins when the sizzle from the pan would get everyone peeking into the kitchen for a taste.
Storage Tips
Store leftover patties and buns separately wrapped well in foil or containers to keep the buns from going soggy. The baconnaise sauce stores best in a small airtight jar for up to three days in the refrigerator. Reheat the patties gently on a skillet to preserve texture.
Ingredient Substitutions
For the cheese you can swap in white cheddar or pepper jack for a sharper or spicy flavor. Turkey bacon works for a lighter option in the sauce. Potato rolls or whole wheat buns hold up well if you need an alternative to classic white or brioche.
Serving Suggestions
Serve your smash burgers with classic French fries crispy tater tots or a fresh green salad for contrast. I also love piling on sweet pickles for an extra bite or offering sliced onions on the side. Chips make an easy crowd favorite for a casual gathering.
A Bit of Burger History
The smash burger technique became popular in diners because smashing the beef on a hot griddle creates an irresistible crust. The addition of baconnaise is a modern twist adding both nostalgia and a creamy upgrade that reminds many of classic drive in flavors.
Recipe FAQs
- → What ground beef blend is best?
An 80/20 blend of ground beef ensures juicy, flavorful smash burgers while promoting crisp edges.
- → How do I make the baconnaise sauce?
Mix mayonnaise, chopped cooked bacon, Dijon mustard, garlic and onion powders, salt, and pepper until smooth.
- → How can I achieve crispy burger edges?
Smash loose beef balls onto a very hot skillet and avoid moving them until the edges brown and crisp up.
- → Can I use a different cheese?
Yes, cheddar or pepper jack offer alternative flavors while still melting beautifully over the patties.
- → Do I need to toast the buns?
Toasting the buttered buns boosts texture and ensures they stand up to the juicy patties and sauce.
- → How can I add more heat?
Mix hot sauce into the baconnaise to introduce extra spice and deepen the flavor profile.