Juicy Smash Burgers With Baconnaise Sauce

Last weekend, I hosted a backyard cookout to break in my brother’s newly finished patio. I went with smash burgers they’re fast, flavorful, and always a hit. I prepped early: sliced onions paper-thin, fried bacon until crisp, and whipped up a rich, smoky baconnaise sauce.

By the time the grill was hot, the beef balls were chilled and ready to hit the griddle. That first sizzle drew everyone in. As the patties cooked, pressing them down over the onions created the perfect crust and caramelization. I stacked each burger high with cheese, sauce, and bacon, and before I knew it, we were on round two.

Juicy Smash Burgers With Baconnaise Sauce turned what could’ve been a run of the mill barbecue into something downright unforgettable. I’m sharing every detail here so you can recreate this moment in your own backyard, no matter the occasion.

Short Description

These Juicy Smash Burgers with Baconnaise Sauce combine crispy edged beef patties, melty pepper jack cheese, caramelized onions, and a smoky, tangy bacon infused sauce all stacked high on toasted buns. Perfect for any cookout or weeknight indulgence.

Key Ingredients

For the Beef Patties:

• 2 pounds ground chuck (80/20), divided into six 1/3-pound balls

For the Onions:

• 2 white onions, thinly sliced

For the Bacon:

• 1/2 pound bacon, cooked until crispy and chopped

For Seasoning:

• Kosher salt
• Coarse black pepper
• Granulated garlic

For Cooking Fat:

• Avocado oil

For the Cheese:

• Pepper jack cheese, sliced

For Condiments:

• Prepared yellow mustard

For the Buns:

• 6 burger buns, toasted

For the Baconnaise Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons yellow mustard
• 1/2 pound crispy chopped bacon
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon all-purpose rub (salt, pepper, garlic blend)
• 1 tablespoon red pepper flakes

Tools Needed

• Griddle or large cast-iron skillet
• Stiff spatula or burger press
• Mixing bowls
• Mandoline slicer (with protective guard)
• Paper towels
• Tray for chilling patties

Cooking Instructions

Step 1: Prep the Beef
Divide the ground chuck into six loose 1/3-pound balls. Place them on a tray, cover, and refrigerate for at least 30 minutes. Chilling helps the meat stay intact when smashed.

Step 2: Slice the Onions
Using a mandoline, slice the onions as thin as possible (think paper-thin). Squeeze out any excess moisture with your hands or a clean towel. Refrigerate until ready to cook.

Step 3: Cook the Bacon
Fry the bacon until fully crisp, then transfer it to a plate lined with paper towels. Chop the cooled bacon finely. Reserve half for your Baconnaise sauce and the other half for assembly.

Step 4: Make the Baconnaise
In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, apple cider vinegar, all purpose rub, red pepper flakes, and half the chopped bacon. Stir until smooth. Refrigerate to let the flavors develop.

Step 5: Preheat the Griddle
Set your griddle or cast-iron skillet over medium-high heat. Once hot, coat it lightly with avocado oil.

Step 6: Smash the Patties
Place the chilled beef balls onto the griddle, leaving about 2 inches between each. Add a mound of sliced onions on top of each ball. Use a stiff spatula or burger press to smash each ball flat, pressing the onions into the beef. Season generously with kosher salt, coarse black pepper, and granulated garlic.

Step 7: Sear and Flip
Cook without moving for 3–4 minutes, until a deep crust forms. Spread yellow mustard on the raw side, then flip the patties so the onions are underneath. Immediately top with a slice of pepper jack cheese. Cook for an additional 3 minutes, until the cheese is melted and the onions are golden.

Step 8: Toast the Buns
Place the buns cut-side down on the griddle. Toast for about 1 minute, until lightly golden and crisp.

Step 9: Assemble the Burgers
Spread Baconnaise on the bottom half of each bun. Stack two patties with their onions and cheese. Add more Baconnaise and reserved chopped bacon. Cap with the top bun and serve hot.

Why You’ll Love This Recipe

– Big flavor in every bite smoky, tangy, and rich

– Quick cooking on a griddle means burgers in minutes

– Customizable toppings for different tastes

– Perfect texture: crispy edges and tender centers

– Great for feeding a crowd without much fuss

Mistakes to Avoid & Solutions

Mistake 1: Overcrowding the griddle
Solution: Leave at least 2 inches between each patty so the edges crisp instead of steaming.

Mistake 2: Pressing after flipping
Solution: Only smash the patties right after placing them down. Pressing after flipping squeezes out juices.

Mistake 3: Not chilling the beef
Solution: Always chill the beef balls. Warm meat falls apart and sticks.

Mistake 4: Skipping onion draining
Solution: Squeeze out extra liquid from onions or they’ll steam and turn soggy.

Mistake 5: Cooking bacon too far ahead
Solution: Keep bacon loosely covered at room temp until ready to chop so it stays crispy.

Serving and Pairing Suggestions

– Serve with crispy sweet potato fries or classic shoestring fries.

– Add a side of tangy coleslaw for crunch and balance.

– Pair with ice-cold lager, hoppy IPA, or a refreshing iced tea.

– Great plated individually or set up a burger bar for self serve customization.

Storage and Reheating Tips

– Store cooked patties and buns separately in airtight containers in the fridge up to 3 days.

– Reheat patties in a skillet over medium heat for 3–4 minutes per side until warmed through.

– Refresh buns in a toaster oven for 1–2 minutes.

– Keep Baconnaise refrigerated in a covered container for up to 5 days.

FAQs

1. How thin should the patties be when smashed?
Smash them to about 1/4-inch thick so you get crispy edges and a juicy center.

2. Can I make these without a griddle?
Yes! A large cast-iron skillet works perfectly. Just be sure it’s hot enough to sear.

3. What can I use instead of pepper jack cheese?
Try cheddar, American, or provolone for a milder flavor.

4. Is there a substitute for avocado oil?
Use any high smoke point oil, like canola or grapeseed.

5. Can I prep anything in advance?
Absolutely slice onions, cook and chop bacon, and mix Baconnaise a day ahead.

Tips & Tricks

– Chill the beef balls to help them hold shape when smashing.

– Use parchment paper between the spatula and meat to prevent sticking.

– Don’t skip the mustard on the raw side before flipping it adds flavor and helps form a crust.

– Let the Baconnaise sit at least 30 minutes so the flavors meld.

– Toasting the buns right before serving keeps them from getting soggy.

Recipe Variations

Spicy Jalapeño Smash Burgers:
Add 1 sliced fresh jalapeño per patty before smashing. Top with extra pepper jack.

Classic Cheeseburger Smash:
Skip onions and Baconnaise. Use cheddar, lettuce, tomato, and pickles instead.

Turkey Smash Burgers:
Swap ground beef for ground turkey (85/15). Smash gently to avoid dryness. Cook 2–3 minutes per side.

Bacon BBQ Smash Burgers:
Replace Baconnaise with your favorite BBQ sauce. Top with smoked gouda.

Final Thoughts

Cooking these smash burgers felt like a little backyard celebration all its own. The simplicity of pressing beef into a hot griddle, layering it with sweet onions and melty cheese, and finishing with smoky Baconnaise is proof that good food doesn’t need to be complicated. Each bite had a balance of crunch, creaminess, and satisfying richness that made me forget about all the fancy burger trends.

I’ve shared every tip I picked up through trial and error, so you can serve these confidently whether it’s your first cookout or your hundredth. Don’t be afraid to tweak the toppings and experiment smash burgers are as adaptable as they are delicious.