Last summer, my family and I went on a quick weekend trip to a nearby lake town. It was one of those lazy, sunshine-filled days when you lose track of time between paddle boats and chasing kids around the dock. By evening, everyone was starving, and we stumbled upon a small food truck parked near the water—no fancy sign, just the smell of sizzling beef and bacon drifting through the air.

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The guy behind the grill handed me a burger that looked almost too simple—just a smashed patty, melted cheese, and some mysterious sauce oozing down the sides. But one bite later, I was hooked. It was salty, smoky, tangy, and perfectly messy.

When we got back home, I couldn’t stop thinking about it. After a few rounds of experimenting in my kitchen (and a few failed attempts), I nailed that same flavor magic with my own twist, this Juicy Smash Burger with Creamy Baconnaise Sauce.

Now, it’s a weekend favorite in our house. I’ll sear the burgers while my husband preps the buns, and the kids hover, waiting for that first plate to hit the table. The smell alone could pull a neighbor or two off their porch.

Short Description

These juicy smash burgers topped with homemade creamy baconnaise sauce are the perfect mix of crispy, smoky, and tangy. They’re easy to make at home and taste just like something off a gourmet food truck.

Key Ingredients

For the Smash Burgers:

1½ pounds (680 g) ground beef (80/20 lean-to-fat ratio)
Kosher salt and freshly cracked black pepper
4 slices American cheese or cheddar
4 soft burger buns, lightly toasted (potato or brioche)
Optional toppings: shredded lettuce, pickles, sliced onions, or tomatoes

For the Creamy Baconnaise Sauce:

6 strips thick-cut bacon
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika (optional)
1 teaspoon lemon juice
Salt and pepper, to taste

For Serving:

Fries, onion rings, or a side salad

Tools Needed

Cast-iron skillet or griddle
Mixing bowl
Metal spatula or burger press
Tongs
Paper towels

Cooking Instructions

Step 1: Make the Baconnaise Sauce
Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, reserving about 1 tablespoon of bacon fat. Finely chop the bacon. In a bowl, whisk together mayonnaise, Dijon mustard, garlic powder, smoked paprika, lemon juice, and the reserved bacon fat. Stir in chopped bacon, season to taste, and refrigerate for at least 15 minutes.

Step 2: Prep the Beef Patties
Divide the ground beef into 4 equal balls, about 5–6 ounces each. Roll gently without compacting. Keep chilled until ready to cook.

Step 3: Toast the Buns
Brush buns lightly with bacon fat or butter and toast cut-side down on a hot skillet until golden brown. Set aside.

Step 4: Smash the Burgers
Preheat a cast-iron skillet over high heat until smoking hot. Place a beef ball on the skillet and press firmly with a metal spatula until it’s about ¼-inch thick. Season with salt and pepper. Cook 2 minutes until the edges crisp up, then flip, add a cheese slice, and cook another minute until melted. Repeat for remaining patties.

Step 5: Assemble the Burgers
Spread creamy baconnaise on both buns. Add the cheesy patty (or double-stack for extra indulgence). Top with lettuce, onions, pickles, or tomatoes. Close it up and serve hot with fries or a cold drink.

Why You’ll Love This Recipe

Flavor Explosion: The smoky bacon sauce and crispy-edged beef create the ultimate umami bite.

Quick and Easy: No grill required—just a hot skillet and a few pantry staples.

Family Favorite: Kids love the cheesy melt, adults love the bold flavors.

Customizable: Pile on your favorite toppings or switch up the cheese.

Restaurant-Quality at Home: It’s juicy, satisfying, and better than most takeout burgers.

Mistakes to Avoid & Solutions

Overmixing the Beef: This makes burgers dense. Keep the meat loose and tender.

Pressing Too Late: Smash the patty right after placing it on the pan—wait too long and you’ll lose the crispy sear.

Skipping Rest Time for Sauce: The baconnaise needs at least 15 minutes in the fridge to develop its smoky, creamy flavor.

Using Lean Beef: Stick with 80/20 for juiciness; lean meat dries out fast.

Crowding the Pan: Cook two at a time so they sear instead of steam.

Serving and Pairing Suggestions

Serve these burgers with crispy fries, onion rings, or even sweet potato wedges.

Pair with a cold lemonade, iced tea, or a light beer for a refreshing balance.

For a family-style meal, line the buns, toppings, and sauce on the counter and let everyone build their own.

Storage and Reheating Tips

Storage: Store cooked patties and sauce separately in airtight containers in the fridge for up to 3 days.

Reheating: Reheat patties in a hot skillet for 1–2 minutes per side. Microwave gently if in a hurry.

Sauce: Keep the baconnaise refrigerated for up to 5 days. Stir before using.

FAQs

1. Can I use turkey or chicken instead of beef?
Yes! Ground turkey or chicken works fine—just add a touch of olive oil to keep them juicy.

2. Do I need a cast-iron skillet?
Not necessarily, but it helps with that crispy sear. Any heavy-bottomed pan works.

3. Can I make the baconnaise ahead of time?
Absolutely. It actually tastes better after chilling overnight.

4. What if I don’t have smoked paprika?
You can skip it or add a dash of regular paprika or hot sauce for a little kick.

5. How do I prevent my burgers from sticking to the pan?
Make sure the skillet is very hot before placing the patties, and use a sturdy metal spatula for scraping.

Tips & Tricks

Chill the beef balls before smashing for the best texture.

A touch of Worcestershire sauce in the meat adds extra flavor.

For a lighter version, use Greek yogurt instead of some of the mayo in the baconnaise.

Toasting the buns with bacon fat adds irresistible depth.

Serve immediately after assembling for the perfect melty bite.

Recipe Variations

Spicy Baconnaise Smash Burger: Add 1 teaspoon hot sauce or sriracha to the baconnaise and use pepper jack cheese for heat.

Avocado Smash Burger: Add mashed avocado and swap the baconnaise for a lighter lemon-garlic aioli.

BBQ Smash Burger: Brush patties with barbecue sauce before flipping, and top with crispy onions.

Breakfast Smash Burger: Add a fried egg and a slice of crispy bacon right on top for a brunch twist.

Final Thoughts

When I first recreated these burgers, I made them on a Friday night after a long week at work. My kitchen windows were open, music was playing, and the smell of sizzling beef filled the air. By the time we sat down, everyone was already grinning, it was one of those moments where the food just brought everyone together without effort.

That’s what I love about recipes like this. They’re unfussy, a little indulgent, and guaranteed to lift the mood. Now, whenever I make these burgers, I think back to that lakeside food truck and the joy of finding something simple that sparks pure happiness. That’s what cooking at home is all about.

Smash Burgers With Creamy Baconnaise Sauce

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Ingredients

For the Smash Burgers:

1½ pounds 680 g ground beef (80/20 lean-to-fat ratio)
Kosher salt and freshly cracked black pepper
4 slices American cheese or cheddar
4 soft burger buns lightly toasted (potato or brioche)
Optional toppings: shredded lettuce pickles, sliced onions, or tomatoes

For the Creamy Baconnaise Sauce:

6 strips thick-cut bacon
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika optional
1 teaspoon lemon juice
Salt and pepper to taste

For Serving:

Fries onion rings, or a side salad

Instructions

Cook bacon in a skillet over medium heat until crispy, then drain on paper towels and reserve 1 tablespoon of bacon fat.
Finely chop the bacon and mix it with mayonnaise, Dijon mustard, garlic powder, smoked paprika, lemon juice, and the reserved bacon fat. Season to taste and chill for 15 minutes.
Divide ground beef into 4 loose balls (about 5–6 ounces each) and keep chilled. Brush buns with bacon fat or butter and toast cut-side down until golden.
Heat a cast-iron skillet until smoking hot. Place a beef ball on the skillet, smash it flat (¼ inch thick), and season with salt and pepper.
Cook 2 minutes until the edges are crisp, then flip, top with cheese, and cook 1 more minute. Repeat for the rest.
Spread creamy baconnaise on both buns, add the cheesy patty (or two for a double stack), and layer on lettuce, pickles, onions, or tomatoes. Close the bun and serve hot with fries or a cold drink.