Smash Burgers with Baconnaise
Introduction
I remember the first time I made smash burgers with baconnaise: a rainy Sunday evening, the cast-iron skillet hissing on the stove, and the whole kitchen smelling like seared beef and smoky bacon. I’d been craving something crunchy at the edges, juicy inside, and a little tangy from a sauce that felt decadent but simple.
The first bite a paper-thin, caramelized edge giving way to a tender center slathered in smoky, creamy baconnaise felt like rediscovering the joy of burgers all over again. That sensory mix of sizzle, salt, and richness is why this recipe became a favorite in my house.
If you enjoy quick weeknight dinners that taste like they took all afternoon, you will love this. For a similar cozy dinner that pairs well with lighter sides, try this creamy pasta twist I often make: Alfredo pasta with chicken and shrimp.
The Secret Behind This Delicious Recipe
This recipe shines because it balances speed and flavor. Smash burgers cook in minutes but develop deep, savory crusts that larger patties rarely achieve. The baconnaise combines the smoky kick of bacon with the tangy creaminess of mayonnaise for an instant flavor boost. It is family-approved, quick to assemble, and flexible enough for weeknights or a backyard cookout.
What You’ll Need
For the Burgers:
- 1 pound ground beef, 80/20 blend, loosely packed (makes 4 smooshed patties)
Note: Higher fat content gives better crust and juiciness; do not overwork the meat. - 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices American or cheddar cheese (optional for melting)
For the Baconnaise:
- 1/2 cup mayonnaise (use full-fat for best texture)
- 2 tablespoons crispy cooked bacon, finely chopped (or 1 tablespoon rendered bacon fat for extra flavor)
- 1 tablespoon finely chopped dill pickle or 1 teaspoon pickle relish
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- Pinch of black pepper
Note: Taste and adjust. For a lighter version, use light mayo or Greek yogurt blend.
For Assembly:
- 4 soft burger buns, lightly toasted (or gluten-free buns)
- Butter or oil for toasting
- Sliced red onion, lettuce, tomato, and dill pickle slices
- Optional: a smear of mustard or ketchup
How to make Smash Burgers with Baconnaise
Step 1: Prepare the baconnaise (10 minutes).
- In a small bowl, combine 1/2 cup mayonnaise, chopped bacon, pickle, lemon juice, smoked paprika, and black pepper. Mix until smooth. Refrigerate while you cook the burgers so flavors meld.
Step 2: Portion the beef (2 minutes).
- Divide the 1 pound ground beef into four equal portions (about 4 ounces each). Gently form loose balls without packing.
Step 3: Heat the skillet or griddle (3–5 minutes).
- Heat a heavy cast-iron skillet or flat griddle over medium-high to high heat until very hot. If you have a thermometer, aim for about 450 to 500°F surface temperature. Add a thin film of oil with a high smoke point.
Step 4: Smash and sear (3–4 minutes per batch).
- Place two beef balls on the hot surface, leaving room between them. Using a sturdy metal spatula (or a second spatula and a press), firmly press each ball into a thin patty about 1/4 inch thick. Hold the press for 8 to 12 seconds to create a good sear. Season with salt and pepper immediately.
- Cook without moving until the edges are deeply browned and the top looks matte, about 2 minutes. Flip the patties and cook 30 to 60 seconds more. If using cheese, place a slice on each patty and cover the pan briefly to melt.
Step 5: Toast buns and assemble (2 minutes).
- Butter the cut sides of the buns and toast them in the skillet until golden. Spread a generous tablespoon of baconnaise on the bottom bun, place the hot patty on top, add onions, pickles, tomato, lettuce, and a second smear of baconnaise if you like. Top and serve.
Visual cues: Look for deeply browned, almost lacy edges and a matte top before flipping. The patty will be thin and crisp on the outside while remaining juicy inside.
Expert Tips & Ideas
- Use 80/20 beef for best flavor and juiciness; leaner beef dries out quickly.
- Keep the meat cold and handle it minimally to preserve tenderness.
- Press firmly and quickly for a thin patty with maximum crust. A weighted press or heavy spatula works best.
- Cook in small batches so the pan stays hot. Overcrowding lowers temperature and prevents good searing.
- For extra smoky flavor, stir a teaspoon of rendered bacon fat into the beef balls before smashing.
- Vegetarian option: use store-bought plant-based burger balls and cook according to package timing, then smash gently to avoid crumbling.
- Low-carb: serve in lettuce wraps or over a bed of greens.
- Make baconnaise ahead: it keeps up to 3 days refrigerated in an airtight container.
- Reheat leftovers gently in a skillet over low heat to preserve crust; avoid microwaving which makes patties soggy.
How to Serve
- Pair with classic shoestring fries, sweet potato fries, or crispy onion rings.
- For drinks, a cold lager, hoppy IPA, or a creamy milkshake complements the richness.
- Plate with a small ramekin of extra baconnaise for dipping. Arrange pickles and a wedge of lemon for brightness.
- Serving size: recipe makes four sandwiches. Estimated calories vary widely depending on bun and cheese choices, roughly 650 to 900 calories per burger with buns and cheese.
Frequently Asked Questions
Q: Can I make the baconnaise ahead of time?
A: Yes. It stores in the refrigerator for up to 3 days in an airtight container. Stir before using.
Q: Can I freeze the patties?
A: You can shape and flash-freeze the beef balls, then store them in a freezer bag for up to 3 months. Cook from frozen but allow a little extra time and be gentle when smashing.
Q: What can I use instead of bacon in the baconnaise?
A: Try smoked paprika and a touch of liquid smoke for bacon-like flavor, or use chopped smoked salmon for a different twist.
Q: How do I keep the buns from getting soggy?
A: Lightly toast and butter the buns and spread a thin layer of baconnaise on the inner sides to act as a moisture barrier.
Q: Can I make this recipe gluten-free or dairy-free?
A: Use gluten-free buns or lettuce wraps, and swap mayo with a dairy-free mayonnaise. Use dairy-free cheese or omit cheese.
“This burger balanced crispy, smoky, and creamy in every bite. The baconnaise transformed a simple smash into something unforgettable.” – Home Cook Review
Conclusion
Thank you for reading and trying my smash burgers with baconnaise. This recipe is one of those easy, joyful meals that brings people together around a sizzling skillet. If you want to compare techniques or see another take on this classic twist, check out this related recipe: Smash Burgers with Baconnaise Sauce – Grill Nation – Recipes …. I hope you give this a try, leave a comment with your tweaks, and share a photo of your perfectly crisp edges and creamy baconnaise. Happy cooking!
Smash Burgers with Baconnaise
Ingredients
Method
- In a small bowl, combine mayonnaise, chopped bacon, pickle, lemon juice, smoked paprika, and black pepper. Mix until smooth. Refrigerate while you cook the burgers.
- Divide the ground beef into four equal portions (about 4 ounces each). Gently form loose balls without packing.
- Heat a heavy cast-iron skillet or flat griddle over medium-high to high heat until very hot, aiming for a surface temperature of about 450 to 500°F. Add a thin film of oil.
- Place two beef balls on the hot surface, pressing each ball into a thin patty about 1/4 inch thick and season immediately with salt and pepper. Cook without moving until edges are deeply browned, about 2 minutes. Flip and cook for another 30 to 60 seconds. If using cheese, place a slice on each patty and cover briefly to melt.
- Butter the cut sides of the buns and toast them in the skillet until golden. Spread a generous tablespoon of baconnaise on the bottom bun, place the hot patty on top, add onions, pickles, tomato, lettuce, and more baconnaise if desired. Top and serve.
Notes
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