Best Bacon Smash Burger

Crispy-edged smash burgers loaded with melted cheese, caramelized onions, and smoky homemade baconnaise.

These Bacon Smash Burgers are everything a great burger should be: crispy, juicy, melty, and stacked with bold flavor in every layer. Using high-heat smashed ground chuck creates those iconic lacy, caramelized edges while keeping the centers incredibly tender. Add pepper jack cheese, caramelized onions, extra-crispy bacon, and a creamy bacon-infused baconnaise sauce, and you get a gourmet burger that beats anything at a restaurant.

Perfect for cookouts, game days, or an indulgent weeknight dinner, these smash burgers are fast, simple, and unbelievably satisfying. With just a few key techniques and the right ingredients, you can make burger-shop quality smash burgers at home every single time.

Why You’ll Love This Recipe

• Real smash burger flavor: Super crispy edges, juicy centers, and a deep beefy crust created by high heat and smashing.
• Homemade baconnaise: Smoky bacon pieces blended into creamy mayo with seasonings for an unforgettable burger sauce.
• Minimal ingredients, maximum flavor: 80/20 ground chuck delivers perfect juiciness without fillers.
• Fast cooking method: Each patty cooks in minutes—ideal for feeding a crowd or making doubles.
• Customizable: Swap cheeses, add pickles, or adjust seasoning to build your perfect burger.

Ingredients

For the Smash Burgers

• 2 pounds ground chuck (80/20), formed into six ⅓-lb balls
• 2 white onions, very thinly sliced (mandoline recommended)
• ½ pound bacon, cooked crispy and chopped
• Salt, pepper, and garlic powder, to taste
• Yellow mustard, for cooking
• 6–12 slices pepper jack cheese (one or two per patty)
• 6 burger buns, toasted
• Avocado oil, for high-heat cooking

For the Baconnaise Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon all-purpose rub
• 1 tablespoon red pepper flakes
• ¼–⅓ cup chopped crispy bacon (from above batch)

Instructions

1. Prep the Ingredients

1. Form the ground chuck into ⅓-lb balls and refrigerate for 30 minutes (cold meat creates the best crust).
2. Slice onions very thin using a mandoline. Squeeze out excess water to help them caramelize quickly.
3. Cook bacon until very crispy, chop, and set aside.

2. Make the Baconnaise

1. In a bowl, combine mayo, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes.
2. Stir in the chopped bacon.
3. Chill for at least 15 minutes to develop flavor.

3. Cook the Smash Burgers

1. Preheat a griddle or cast-iron skillet over medium-high heat. Add a drizzle of avocado oil.
2. Place chilled meat balls onto the hot surface. Add a small handful of onions on top of each.
3. Using a burger press or heavy spatula, smash the patties firmly into thin discs.
4. Season with salt, pepper, and garlic.
5. Cook 3–4 minutes until the edges are deeply browned and crispy.
6. Spread a thin layer of mustard on top of each patty. Flip.
7. Add a slice of pepper jack cheese to each patty and cook another 2–3 minutes until melted.

4. Build the Burgers

1. Toast burger buns directly on the griddle until golden.
2. Spread baconnaise on the bottom buns.
3. Stack two patties onto each bun.
4. Add more baconnaise and top with the toasted bun.
5. Serve hot.

Tips / Storage / FAQs

Tips for Success

• Use 80/20 ground chuck: The fat content is essential for crispy edges and juicy texture.
• Keep meat cold: Cold beef smashes cleaner and browns better.
• Don’t overcrowd the griddle: Give each patty space for maximum crust formation.
• Toast the buns: Adds structure and prevents sogginess.
• Smash only once: Don’t continue pressing—this releases juices.

Storage

• Patties: Cooked patties can be refrigerated for 3 days. Reheat on a hot skillet.
• Sauce: Baconnaise lasts 3 days in the refrigerator.
• Onions: Caramelized onions can be stored for 5 days.

FAQs

Why use 80/20 beef?
The fat ensures perfect browning and keeps smash burgers tender.

Can I substitute the cheese?
Yes—American, cheddar, Swiss, or provolone all melt beautifully.

Can I prep the patties ahead?
Yes, form them into balls and refrigerate for up to 24 hours.

What if I don’t have a griddle?
Use a large cast-iron skillet over high heat.

Final Thoughts

These Bacon Smash Burgers with Baconnaise are the ultimate homemade burger experience—crispy, juicy, smoky, and layered with bold flavor. Simple ingredients and the right technique transform this from a basic burger into something restaurant-quality (or better). Once you try them, you’ll want to make them again and again.

📖 Recipe