Smash Burgers with Baconnaise Sauce: A Flavor-Packed Burger You'll Never Forget

Get ready to ruin restaurant burgers for yourself forever. There is nothing quite like a proper smash burger. I’m talking about that ultra-thin patty with those irresistible, crispy, lacy edges, topped with perfectly melted American cheese. But today, we are taking it to an entirely new level. Enter: Baconnaise. This smoky, creamy, bacon-packed sauce is the ultimate game-changer. When you spread this rich sauce onto a toasted brioche bun and stack it with double crispy beef patties, you get a flavor explosion that you will literally never forget. Fire up your cast-iron skillet, because burger night is about to get a major upgrade!

Ingredients

For the Baconnaise Sauce:

• 1/2 cup mayonnaise

• 4 slices thick-cut bacon, cooked extra crispy and finely crumbled

• 1 tbsp reserved bacon fat (liquid, slightly cooled)

• 1 tsp lemon juice

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp freshly cracked black pepper

For the Smash Burgers:

• 1 lb 80/20 ground chuck beef (do not use lean beef!)

• 4 brioche buns, split

• 2 tbsp unsalted butter, softened (for the buns)

• 8 slices classic American cheese

• 1 tsp Kosher salt

• 1 tsp black pepper

• Thinly sliced red onions and dill pickles (optional, for topping)

Step-by-Step Instructions

Step 1: Whip Up the Baconnaise Cook your bacon until perfectly crispy. Save 1 tablespoon of the rendered bacon fat. In a small bowl, whisk together the mayonnaise, crumbled bacon, reserved bacon fat, lemon juice, smoked paprika, garlic powder, and black pepper. Cover and place in the fridge so the flavors can marry while you cook the burgers.

Step 2: Prep the Beef Balls Divide the cold ground beef into 8 equal portions (about 2 ounces each). Gently roll them into loose balls. Do not pack the meat tightly! Keeping them loose helps create those jagged, crispy edges when smashed.

Step 3: Toast the Buns Butter the cut sides of your brioche buns. Heat a large cast-iron skillet or griddle over medium heat. Toast the buns facedown until golden brown and slightly crispy (about 1-2 minutes). Set aside.

Step 4: Smash! Turn your skillet heat up to medium-high and let it get smoking hot. Place a beef ball onto the dry skillet (cook in batches if necessary). Place a square of parchment paper over the meat, and use a heavy burger press or a sturdy spatula to press down firmly until the patty is completely flattened (about 1/4-inch thick). Peel off the parchment paper and generously season the patty with Kosher salt and pepper.

Step 5: Flip and Melt Cook undisturbed for about 2 minutes until the edges are dark brown and crispy. Scrape fiercely under the patty with a sharp spatula to keep the crust intact, then flip. Immediately place a slice of American cheese on top. Cook for just 1 more minute until the cheese is beautifully melted.

Step 6: Assemble the Masterpiece Spread a generous layer of Baconnaise on the bottom bun. Add some pickles and thinly sliced onions if desired. Stack two cheesy smash patties on top of each other, slather more Baconnaise on the top bun, and close the burger. Serve immediately!

Pro Tips for the Best Smash Burger

• The Pan Matters: You must use a cast-iron skillet, a flat-top griddle, or stainless steel. Non-stick pans cannot handle the extreme heat required, and you won't get that signature crust.

• Keep the Meat Cold: Keep your ground beef in the fridge right until you are ready to cook. Cold fat renders slower in the hot pan, creating a better, crispier crust.

• The Parchment Paper Trick: Always place a small piece of parchment paper between your spatula/press and the raw meat. This prevents the beef from sticking to your tool when you smash it.

Storage Instructions

Smash burgers are absolutely best eaten fresh right off the griddle. However, if you have leftover cooked patties, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat. The Baconnaise sauce can be stored in a sealed jar in the refrigerator for up to 1 week. It's also amazing as a dip for French fries!