Last Sunday, a group of us gathered for a nail-biter of a football match. I wanted to serve something satisfying but unfussy, and smash burgers instantly came to mind.
I had just picked up a pack of ground chuck and some fresh buns that morning, and I knew it was the perfect excuse to finally test out a smoky, tangy sauce I’d been dreaming about baconnaise. The kitchen quickly filled with the scent of seared beef and caramelized onions, and every sizzle from the griddle matched the intensity of the game on screen.
By halftime, I had a tray of melty, double-stacked smash burgers ready to go, each dripping with molten cheese and slathered in that addictive bacon-infused sauce. No forks, no fuss just juicy bites and big flavors. The guys couldn’t stop raving, and neither could I. These burgers? They’re made for game day.
Short Description
These juicy smash burgers are topped with caramelized onions, melted pepper jack cheese, and a smoky homemade baconnaise sauce perfect for game day snacking.
Key Ingredients
For the Patties:
- 2 pounds ground chuck (80/20), formed into six 1/3-pound balls
- Kosher salt, coarse black pepper, and granulated garlic (for seasoning)
For the Onions:
- 2 white onions, thinly sliced
For the Bacon:
- 1/2 pound bacon, cooked until crispy and chopped
For the Cheese:
- Pepper jack cheese, sliced
For the Buns:
- 6 burger buns, toasted
For the Condiments:
- Yellow mustard
For the Baconnaise Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- 1/2 pound crispy chopped bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp all-purpose rub (salt, pepper, garlic blend)
- 1 tbsp red pepper flakes
Tools Needed:
- Griddle or large cast-iron skillet
- Stiff spatula or burger press
- Mixing bowls
- Mandoline (for onions)
Cooking Instructions
Step 1: Prepare the Patties
Divide the ground chuck into six 1/3-pound portions and gently shape each into a loose ball. Set on a tray and refrigerate for 30 minutes to firm up.
Step 2: Slice the Onions
Use a mandoline (with proper hand protection) to slice onions as thinly as possible. Squeeze out excess moisture using a clean towel, then refrigerate.
Step 3: Cook the Bacon
Fry bacon strips until crisp. Drain on paper towels and finely chop. Set aside half for the sauce and half for burger topping.
Step 4: Make the Baconnaise Sauce
In a bowl, mix mayo, ketchup, mustard, Worcestershire, vinegar, rub, red pepper flakes, and half the chopped bacon. Stir until smooth and refrigerate.
Step 5: Smash the Burgers
Preheat griddle or cast-iron skillet over medium high heat. Lightly coat with avocado oil. Place the beef balls onto the hot surface, spacing them apart. Add a pile of sliced onions on top of each. Smash each ball flat, pressing onions into the beef. Season with salt, pepper, and garlic.
Step 6: Flip and Cheese
Let patties cook undisturbed for 3–4 minutes until a crust forms. Spread mustard on the top side, flip so the onions are against the griddle, and immediately top with cheese. Cook another 3 minutes until cheese is melted.
Step 7: Toast the Buns
Place buns cut-side down on the griddle for 1 minute or until golden and crisp.
Step 8: Assemble the Burgers
Spread baconnaise on the bottom bun. Stack two patties on top, add more sauce and reserved chopped bacon. Cap with the top bun and serve hot.
Why You’ll Love This Recipe
– Perfect for casual, social gatherings
– Layers of texture: crispy edges, soft buns, creamy sauce
– Big, bold flavors without fancy ingredients
– Customizable with your favorite cheese or toppings
– Great excuse to use up extra bacon (as if you needed one!)
Mistakes to Avoid & Solutions
Mistake 1: Overworking the beef
Solution: Keep the meat loosely packed to ensure tenderness. Handle it gently and avoid compressing the patties too much.
Mistake 2: Smashing too late
Solution: Smash the patties immediately after placing them on the hot griddle to develop that crispy, golden crust.
Mistake 3: Skipping onion moisture step
Solution: Pat the sliced onions dry before cooking. Wet onions will steam instead of caramelize, losing their flavor and texture.
Mistake 4: Overcrowding the griddle
Solution: Cook the patties in batches to avoid steaming. Overcrowding lowers the heat and prevents a proper sear.
Mistake 5: Sauce separation
Solution: Stir the baconnaise well before using, especially if it has been sitting for a while, to ensure a smooth, creamy consistency.
Serving and Pairing Suggestions
– Serve with pickles, slaw, or fries on the side.
– Pairs well with cold beer, iced tea, or classic soda.
– Best served tray style for group sharing while watching games.
Storage and Reheating Tips
– Store leftover patties and buns separately in airtight containers.
– Refrigerate sauce in a covered jar up to 5 days.
– Reheat patties in a skillet over medium heat for best texture.
– Toast buns again before reassembling.
– Avoid microwaving assembled burgers to keep buns from going soggy.
FAQs:
1. Can I make the patties in advance?
Yes! Shape them and refrigerate for up to 24 hours.
2. What if I don’t have a griddle?
A cast-iron skillet works just as well.
3. Is there a substitute for bacon in the baconnaise?
Try turkey bacon or a vegetarian bacon crumble.
4. Can I freeze cooked patties?
Yes, wrap tightly and freeze for up to 2 months. Reheat in a skillet.
5. Is the sauce spicy?
It has a kick from red pepper flakes. Adjust to taste.
Tips & Tricks
– Use a heavy spatula or metal press to smash effectively.
– Chill meatballs before smashing for better shape retention.
– Let cheese melt naturally covering with a lid can help speed this up.
– Double the baconnaise it goes fast!
Recipe Variations
Spicy Jalapeno Smash Burgers: Add sliced jalapeños under the cheese.
Blue Cheese Twist: Swap pepper jack for crumbled blue cheese.
BBQ Smash: Replace mustard with BBQ sauce and add crispy onions.
Low-Carb Version: Serve patties in lettuce wraps with extra sauce.
Veggie Option: Use smashed black bean patties with the same toppings.
Final Thoughts
Smash burgers are one of those meals that feel as fun to make as they are to eat. There’s a kind of rhythm to the process smash, sizzle, flip, melt that turns your kitchen into a griddle-side hangout. And that baconnaise? It might just steal the show.
On game day, grill night, or anytime you’re craving a seriously satisfying bite, these burgers deliver. No napkin stays clean, and no one walks away hungry. That’s what good food and good company is all about.
Smash Burgers With Baconnaise Sauce
Ingredients
For the Patties:
- 2 pounds ground chuck 80/20, formed into six 1/3-pound balls
- Kosher salt coarse black pepper, and granulated garlic (for seasoning)
For the Onions:
- 2 white onions thinly sliced
For the Bacon:
- ½ pound bacon cooked until crispy and chopped
For the Cheese:
- Pepper jack cheese sliced
For the Buns:
- 6 burger buns toasted
For the Condiments:
- Yellow mustard
For the Baconnaise Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- ½ pound crispy chopped bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp all-purpose rub salt, pepper, garlic blend
- 1 tbsp red pepper flakes
Instructions
- Chill the Patties: Form 6 loose 1/3-pound beef balls and chill for 30 minutes.
- Prep the Onions: Thinly slice and squeeze out moisture. Chill until ready.
- Cook Bacon: Fry until crisp, chop, and divide half for sauce, half for topping.
- Make Baconnaise: Mix mayo, ketchup, mustard, vinegar, Worcestershire, BBQ rub, red pepper flakes, and half the bacon. Chill.
- Smash the Burgers: Heat griddle, add beef balls and onions, smash flat. Season well.
- Flip & Add Cheese: Spread mustard on top, flip, top with cheese, and cook until melted.
- Toast & Assemble: Toast buns, layer with baconnaise, patties, remaining bacon, and top bun.
