Smash Burgers with Baconnaise Sauce Recipe

If you’re craving a burger that’s juicy, flavorful, and downright addictive, this Smash Burgers with Baconnaise Sauce Recipe is going to become your new go-to. I absolutely love how the crispy bacon combined with the tangy, creamy baconnaise sauce takes these smash burgers to a whole new level. Whether you’re cooking for a casual weeknight dinner or a weekend cookout, this recipe never disappoints.

When I first tried smashing burgers topped with this rich baconnaise, it reminded me why simple ingredients with a twist can outshine fancy ones any day. You’ll find that the thin smashed patties get a perfect sear that locks in juices, while that baconnaise sauce adds a smoky, spicy kick that keeps everyone coming back for more.

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Ingredients You’ll Need

For this Smash Burgers with Baconnaise Sauce Recipe, I like to use fresh, quality ingredients so everything shines through. The balance of beef, bacon, sweet onions, and that special sauce makes all the difference.

• Ground chuck (80/20): The fat ratio is key for juicy, flavorful smash burgers that don’t dry out.
• White onions: Thinly sliced for a mild sweetness that caramelizes beautifully on the griddle.
• Bacon: Crispy and chopped, it adds savory crunch and smokiness both in the patties and the sauce.
• Salt, pepper, and garlic: Simple seasoning essentials to enhance natural flavors.
• Mustard: A subtle tang added during cooking to heighten flavor complexity.
• Pepper jack cheese: Melts perfectly with a little kick to complement the baconnaise.
• Burger buns: Toasted just right to hold everything together without getting soggy.
• Avocado oil: Great for high heat cooking with a mild flavor that lets the beef shine.
• Baconnaise sauce ingredients: Mayo, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub (salt, pepper, garlic), and red pepper flakes come together for that signature creamy sauce.

Variations

I love how this Smash Burgers with Baconnaise Sauce Recipe is a fantastic base that you can easily personalize. I often switch up toppings or spice levels depending on the occasion or what I have in the fridge.

• Cheese Variations: I’ve tried swapping pepper jack for cheddar or Swiss for a milder or nuttier flavor, and it’s always delicious.
• Spicy Baconnaise: Sometimes I add extra red pepper flakes or a dash of hot sauce to the baconnaise for more heat.
• Veggie Option: When I want something lighter, I swap the bacon for sautéed mushrooms and use a plant-based patty instead of beef.
• Different Buns: Brioche buns add a touch of sweetness, while potato buns hold up really well to the juicy patties and sauce.

How to Make Smash Burgers with Baconnaise Sauce Recipe

Step 1: Prep Your Ingredients Like a Pro

First, shape your ground chuck into 1/3 pound balls and pop them into the fridge for about 30 minutes. This chill time helps them hold together when you smash them on the griddle. Meanwhile, slice your onions as thin as possible — I swear by my mandoline for this — then squeeze out some of the excess moisture and set them aside chilled. Lastly, cook up your bacon until crispy and chop it finely; these crispy bits are gold for the baconnaise sauce and adding on top.

Step 2: Make the Baconnaise Sauce

In a bowl, combine mayo, ketchup, mustard, your chopped crispy bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub seasoning, and red pepper flakes. Mix it well and refrigerate while you cook the burgers. This sauce is the magic ingredient, giving you that smoky tang with a hint of heat that’ll have your guests talking.

Step 3: Get Smashing and Searing

Heat your griddle to medium-high and brush it with avocado oil to prevent sticking. Place the chilled burger balls 2-3 inches apart, then pile some sliced onions on top of each. Using a sturdy burger press or spatula, smash them down until thin. Season generously with salt, pepper, and a sprinkle of garlic powder. Let them cook undisturbed for 3-4 minutes — this is where that crust develops, sealing in all the juices.

Step 4: Flip and Finish with Cheese

Brush a little mustard on the cooked side before flipping each patty carefully. Add a slice of pepper jack cheese immediately after flipping to give it time to melt perfectly. Cook another 3 minutes or until the cheese is gooey and the patties are cooked through but still juicy.

Step 5: Toast, Assemble, and Devour

Toast your burger buns on the griddle for about a minute until golden. Then, assemble your masterpiece by spreading a generous amount of baconnaise sauce on the bottom bun, layering on double smash burgers with all that melted cheese, add more baconnaise on top, and finally crown with the other half of the bun. Get ready for an explosion of flavors and textures!

How to Serve Smash Burgers with Baconnaise Sauce Recipe

Garnishes

I usually keep toppings simple so the baconnaise and crispy bacon take center stage. Thinly sliced pickles add a perfect tangy crunch, and sometimes I toss on extra fresh onions or a few lettuce leaves for freshness. If you like, jalapeño slices work wonders if you want to amp up the spice even more.

Side Dishes

My go-to sides with these smash burgers are classic crispy fries, a refreshing coleslaw, or even oven-roasted sweet potato wedges. For lighter days, a simple green salad with a lemon vinaigrette pairs beautifully with all the rich flavors.

Creative Ways to Present

For gatherings, I like to serve these Smash Burgers with Baconnaise Sauce Recipe as mini sliders on cocktail buns so everyone can sample different toppings and sauces. Sometimes I set up a “build your own” station with extra baconnaise, sliced veggies, and various cheeses—your guests will love the customization!

Make Ahead and Storage

Storing Leftovers

After assembling, I usually keep leftover patties and sauce separately in airtight containers in the fridge for up to 3 days. This keeps everything fresher and prevents the buns from getting soggy. The bacon in the baconnaise holds up surprisingly well refrigerated without losing flavor.

Freezing

I’ve frozen uncooked burger balls successfully by placing them in a single layer on a baking sheet, then transferring to a freezer bag once frozen. When ready to use, thaw overnight in the fridge. I recommend making the baconnaise sauce fresh or storing it separately as mayo-based sauces don’t freeze well.

Reheating

To reheat leftover patties, I gently warm them in a skillet over medium heat to revive the crust and prevent drying out. Avoid microwaving if you want to keep that crisp texture. Re-toast buns and add fresh baconnaise and cheese for best results.

FAQs

Final Thoughts

This Smash Burgers with Baconnaise Sauce Recipe is one of those meals that feels like a special treat but is so simple to whip up any time you crave comfort food with a twist. I love sharing these with friends because everyone gets just how those small details—the smash technique, the baconnaise sauce—make the difference between ordinary and unforgettable. Give it a try and I promise you’ll be hooked on that juicy, crispy texture and bold, smoky flavors!

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