Best Bacon Smash Burger
Best Bacon Smash Burgers with Baconnaise – Crispy Juicy Smash Burger RecipeMeta Description: Make the ultimate bacon smash burger with crispy-edged beef patties, pepper jack cheese, caramelized onions, and a smoky baconnaise sauce. Easy instructions and expert tips.
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
Prep the Ingredients
- Form the ground chuck into ⅓-lb balls and refrigerate for 30 minutes (cold meat creates the best crust).
- Slice onions very thin using a mandoline. Squeeze out excess water to help them caramelize quickly.
- Cook bacon until very crispy, chop, and set aside.
Make the Baconnaise
- In a bowl, combine mayo, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes.
Stir in the chopped bacon.
- Chill for at least 15 minutes to develop flavor.
Cook the Smash Burgers
- Preheat a griddle or cast-iron skillet over medium-high heat. Add a drizzle of avocado oil.
- Place chilled meat balls onto the hot surface. Add a small handful of onions on top of each.
- Using a burger press or heavy spatula, smash the patties firmly into thin discs.
- Season with salt, pepper, and garlic.
- Cook 3–4 minutes until the edges are deeply browned and crispy.
- Spread a thin layer of mustard on top of each patty. Flip.
- Add a slice of pepper jack cheese to each patty and cook another 2–3 minutes until melted.
Build the Burgers
- Toast burger buns directly on the griddle until golden.
- Spread baconnaise on the bottom buns.
- Stack two patties onto each bun.
- Add more baconnaise and top with the toasted bun.
Serve hot.
Notes
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.