recipe, step by step, with helpful tips and additional insights for perfect execution.

Ingredients

For the Smash Burgers

• 2 pounds ground chuck (80/20 blend for juiciness and flavor)
  Tip: The fat content is essential for achieving that crispy edge and tender bite.
• 2 white onions
  • Thinly sliced using a mandoline for uniformity. The thinner, the better for proper caramelization.
  • Squeeze out excess water from the onions to avoid steaming the burgers.
• 1/2 pound bacon
  • Cooked until extra crispy and finely chopped. Reserve some bacon fat for cooking, if desired.
• Salt, pepper, garlic powder (as seasoning rub for the burgers)
• Mustard
  • Regular yellow mustard works best here for its sharp tang.
• Pepper jack cheese
  • Sliced. Provides a creamy texture with a hint of spice that complements the smoky bacon.
• Burger buns
  • Soft buns like potato rolls or brioche work best, toasted for added texture and flavor.
• Avocado oil
  • Perfect for griddling because of its high smoke point.

For the Baconnaise Sauce

This is the flavor-packed star of the show:

• 1/2 cup mayo
• 2 tablespoons ketchup (for a hint of sweetness and acidity)
• 2 tablespoons mustard
• 1/2 pound crispy bacon, chopped finely (adds smoky, salty crunch)
• 1 tablespoon Worcestershire sauce (umami depth)
• 1 tablespoon apple cider vinegar (adds a bright tanginess to cut through the richness)
• 1 tablespoon all-purpose rub (a mix of salt, pepper, and garlic powder)
• 1 tablespoon red pepper flakes (optional, for a little heat)

Tip: Refrigerating the sauce after mixing allows the flavors to meld beautifully.

Equipment Needed

• Flat-top griddle or cast-iron skillet for even heat distribution
• Burger press or a sturdy spatula to smash the burgers
• Mandoline slicer (with a guard or safety gloves!)
• Mixing bowls for sauce preparation

Instructions

1. Prep the Ingredients

• Ground Beef:
  • Form the ground chuck into 6 equal-sized balls (1/3 pound each). Do not overwork the meat—handle it lightly to keep the burgers tender.
  • Place the burger balls on a tray or plate, cover, and refrigerate for at least 30 minutes. This helps the burgers hold their shape when smashing.
• Onions:
  • Slice the onions as thin as possible using a mandoline slicer. This ensures they cook quickly and caramelize on the griddle.
  • Squeeze out any excess moisture with a paper towel, so they don’t steam the burger patties.
• Bacon:
  • Cook the bacon until crispy (about 8-10 minutes in a skillet or oven at 375°F).
  • Finely chop the bacon, and set aside. Save a tablespoon or two of bacon fat if desired for additional cooking flavor.

2. Prepare the Baconnaise Sauce

In a medium bowl, combine:

• Mayo, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all-purpose rub, red pepper flakes, and crispy chopped bacon.
• Whisk thoroughly until smooth and creamy.
• Cover and refrigerate until ready to use. The colder the sauce, the better it complements the hot burger.

3. Cook the Smash Burgers

• Heat the griddle:
  • Preheat a griddle or cast-iron skillet to medium-high heat. It should be hot enough that water droplets sizzle instantly.
  • Add a thin layer of avocado oil (or reserved bacon fat) to the surface to prevent sticking.
• Smashing the Burgers:
  1. Place each burger ball on the hot griddle, spaced about 2-3 inches apart.
  2. Immediately place a generous handful of thinly sliced onions on top of each ball.
  3. Using a burger press (or a spatula covered with parchment paper), firmly smash each ball into a thin patty. Press down for 10 seconds to ensure the onions adhere and the patty crisps at the edges.
  4. Season the patties with salt, pepper, and garlic powder.
• Cooking and Flipping:
  • Cook the burgers for 3-4 minutes on the first side. You’ll see the edges caramelize and turn crispy.
  • Add a squirt of mustard to the uncooked side of the patty before flipping. This step infuses tangy flavor as it cooks.
  • Flip the burgers with a sturdy spatula. The onions should now be beautifully caramelized on top.
  • Immediately place a slice of pepper jack cheese on each patty and cook for another 2-3 minutes until the cheese melts.

4. Toast the Buns

• Place the burger buns, cut-side down, on the griddle. Toast them until golden brown and slightly crisp. This prevents sogginess and adds flavor.

5. Assemble the Burgers

• Spread a generous amount of Baconnaise Sauce on the bottom bun.
• Place a double stack of smash burger patties (with onions and cheese) on top of the sauce.
• Add more Baconnaise Sauce on the patties for extra flavor.
• Cap with the top bun.

Serving Tips

• Serve the smash burgers immediately for the best experience—the melted cheese, crispy patties, and fresh sauce are at their peak when hot.
• Pair with crispy seasoned fries, onion rings, or a light side salad.
• Add optional toppings like pickles, jalapeños, or lettuce if desired, but the simplicity of the onions and Baconnaise Sauce is what shines here.

Pro Tips for Success

1. Smash Early: Smash the burgers within the first 10-15 seconds of hitting the griddle to ensure they stick and develop a crispy crust.
2. Don’t Overcook: Smash burgers are thin, so they cook quickly. Keep an eye on them to avoid drying out.
3. Sharp Onions: The caramelized onions add sweet, savory notes that pair perfectly with the tangy mustard and rich beef. Don’t skip this step!
4. Keep the Sauce Cold: The contrast of hot burgers with the chilled Baconnaise Sauce elevates the experience.

Final Thoughts

This recipe is an absolute showstopper for burger lovers. The crispy-edged smash patties combined with melty cheese, caramelized onions, and the smoky, creamy Baconnaise Sauce are a flavor explosion. Whether you’re cooking for friends, family, or yourself, these burgers are guaranteed to impress. 🍔🔥

Let me know if you’d like additional tips on toppings, sides, or cooking techniques!