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Smash Burgers with Baconnaise

Delicious smash burgers with a creamy baconnaise sauce that adds smoky flavor and tanginess, perfect for quick weeknight dinners or backyard cookouts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Burgers
  • 1 pound ground beef, 80/20 blend, loosely packed 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
  • 1 pinch black pepper
For Assembly
  • 4 pieces 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

Method
 

Preparation
  1. 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.
Cooking
  1. Divide the ground beef into four equal portions (about 4 ounces each). Gently form loose balls without packing.
  2. 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.
  3. 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.
  4. 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

For extra smoky flavor, stir a teaspoon of rendered bacon fat into the beef balls before smashing. Vegetarian option: use plant-based burgers and cook according to package timing.