Smash Burgers With Baconnaise Sauce Recipe

Ready to transform your burger game? Smash burgers aren't just another meal—they're a culinary adventure waiting to happen. You'll learn how to create restaurant-quality patties with a killer baconnaise sauce that'll make your taste buds dance. These aren't your average burgers; they're crispy, caramelized masterpieces that'll elevate your grilling skills from basic to brilliant. Want to know the secret techniques that'll have your friends begging for your recipe? Keep reading, and get ready to become a backyard burger legend.

Recipe Highlights

• Use 80/20 ground beef, forming loose 2-ounce balls for optimal smash burger texture and caramelization on a scorching hot cooking surface.
• Create baconnaise sauce by blending crispy chopped bacon with mayonnaise, providing a smoky, creamy condiment that elevates the burger's flavor profile.
• Smash meat balls quickly onto 400-425°F griddle or cast-iron skillet, pressing firmly to maximize crispy, caramelized edges and develop deep flavor crust.
• Cook burgers for approximately 2-3 minutes, adding cheese in the final minute to ensure perfect melting and achieving a golden-brown exterior.
• Serve on soft, toasted buns with baconnaise sauce, allowing the smoky, creamy condiment to complement the burger's rich, caramelized meat flavor.

History

Although smash burgers might seem like a recent culinary trend, their roots stretch back to the early 20th century in American diner culture.

You'll find their origin in small, family-owned diners where short-order cooks discovered that pressing beef patties created an unparalleled caramelized crust.

These innovative chefs realized that:

• High heat
• Firm pressing
• Minimal handling

Were key to creating a superior burger experience.

By the 1940s, restaurants like Steak 'n Shake popularized the technique, transforming how Americans viewed hamburger preparation.

You can trace the smash burger's evolution through:

1. Diner innovation
2. Fast-food adaptation
3. Gourmet reinvention

Today, professional and home cooks alike embrace this method, appreciating how a simple technique can elevate a classic comfort food into a culinary art form.

Recipe

The art of the smash burger transforms an ordinary patty into a culinary masterpiece, creating an irresistibly crispy exterior while maintaining a juicy interior. By pressing the meat firmly onto a scorching hot surface, you'll develop a rich, caramelized crust that seals in flavor and creates textural perfection.

Complementing the burger's robust profile, baconnaise sauce adds a smoky, creamy dimension that elevates the entire eating experience. This innovative condiment combines the richness of mayonnaise with the deep, savory notes of crispy bacon, resulting in a sauce that will make your smash burger truly unforgettable.

Ingredients:

• 1 lb ground beef (80/20 fat content)
• 4 slices thick-cut bacon
• 1/2 cup mayonnaise
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 burger buns
• Optional cheese slices

Preheat a cast-iron skillet or flat-top griddle over high heat until smoking hot.

Divide the ground beef into 4 loose balls, approximately 4 ounces each. Season the balls generously with salt and pepper, handling the meat minimally to prevent tough burgers.

Place each beef ball onto the hot surface and immediately smash down with a heavy spatula or burger press, creating a thin patty with crispy, lacy edges. Cook for 2 minutes until the bottom develops a deep brown crust, then flip and cook for an additional 45-60 seconds.

If desired, add cheese during the last minute of cooking. While burgers cook, fry bacon until crisp, then finely chop and mix with mayonnaise to create the baconnaise sauce.

When preparing smash burgers, temperature and technique are critical. Always start with cold meat, use a scorching hot cooking surface, and resist the urge to press the patties after the initial smash.

The goal is to create maximum surface contact for browning while preserving the meat's internal moisture. Prepare your baconnaise in advance and let it sit in the refrigerator to allow the flavors to meld, ensuring a more complex and developed sauce.

Cooking Steps

Get ready to transform your ground beef into a crispy, caramelized masterpiece by carefully preparing your meat, heating your cooking surface to screaming hot temperatures, and smashing those beef balls with confident precision.

Your goal is to create a beautiful crust that locks in flavor while maintaining a juicy interior, so pay close attention to your technique when pressing the patties.

Once you've achieved that perfect golden-brown exterior, you'll top your smash burger with a slice of melty cheese and assemble it with your favorite toppings, turning a simple burger into a culinary work of art.

Step 1. Prepare Ground Beef Carefully

When preparing ground beef for smash burgers, start with high-quality 80/20 ground chuck, which offers the perfect balance of lean meat and fat for optimal flavor and juiciness.

Handle the meat gently to prevent overworking, which can make burgers tough and dense. Divide the chuck into loose 2-ounce balls, keeping them cold until cooking.

Use a light touch when forming the balls, barely holding them together so they'll break apart easily on the hot cooking surface. Season generously with kosher salt and freshly ground black pepper just before cooking.

Key tips include:

• Keep meat cold
• Handle minimally
• Use 80/20 chuck
• Form loose balls
• Season right before cooking

Avoid compressing the meat tightly, as this prevents the signature crispy edges and tender interior of classic smash burgers.

Step 2. Heat Cooking Surface

Because achieving the perfect smash burger demands precision, you'll want to prepare your cooking surface with meticulous care. Cast-iron skillets and flat-top griddles work best, providing exceptional heat distribution and superior crust development.

Heat your surface to 400-425°F, ensuring it's smoking hot before adding meat. Use an infrared thermometer for precise temperature measurement if possible.

Key surface preparation tips:

• Clean surface thoroughly
• Ensure even, consistent heat
• Avoid using non-stick surfaces
• Preheat for 5-7 minutes minimum

Test surface readiness by sprinkling water droplets; they should dance and evaporate immediately. A well-heated surface guarantees the signature crispy exterior and caramelized edges that define an authentic smash burger.

Step 3. Smash Beef Balls Firmly

Smash those beef balls with confidence and precision, transforming modest meat portions into crispy, caramelized burger perfection. Use cold 80/20 ground beef, forming loose 2-ounce balls that'll hold together without overworking the meat.

Place your cast-iron skillet or flat-top griddle at scorching temperatures, ensuring the surface is smoking hot.

• Center each beef ball on the cooking surface
• Press down firmly with a sturdy metal spatula
• Apply maximum downward pressure for an even, thick smash
• Aim for a patty about ¼-inch thick with ragged, crispy edges

The initial smash is crucial: flatten quickly and decisively, creating maximum surface area for that delectable Maillard reaction.

Work swiftly, maintaining high heat, and resist the temptation to press again after the first smash.

Step 4. Add Cheese Slice

Elevate your smash burger game by adding a slice of cheese during the final minute of cooking. Choose a high-quality cheese that melts beautifully, like American, cheddar, or Swiss.

Place the cheese slice directly on top of the hot patty after flipping, allowing it to soften and drape over the edges. The residual heat will transform the cheese into a luscious, creamy layer that complements the crispy burger crust.

Pro cheese-melting tips:

• Cover the skillet briefly with a lid to trap heat
• Use room-temperature cheese for more even melting
• Select cheese slices approximately the same size as your burger patty
• Press cheese gently to ensure good contact with the meat

Avoid moving the patty during cheese melting to maintain that perfect crust.

Step 5. Assemble Burger With Toppings

When you're ready to transform those perfectly cooked smash burger patties into a mouthwatering masterpiece, choose a soft, toasted brioche or potato bun that can handle the juicy burger and creamy baconnaise sauce.

Spread a generous layer of baconnaise on the bottom bun, creating a flavorful base. Place the hot, crispy smash burger patty directly on the sauce, allowing the heat to slightly meld the flavors.

Top the patty with:

• Fresh lettuce leaves
• Thinly sliced tomato
• Crisp pickle rounds
• Additional crispy bacon bits (optional)

Finish by spreading more baconnaise on the top bun, then gently press the bun down to create a compact, easy-to-eat burger.

Serve immediately while the patty is still piping hot and the bun remains perfectly toasted.

Final Thoughts

Because great cooking is about more than just following a recipe, this baconnaise smash burger represents a culinary journey of technique and flavor.

You'll discover that mastering the smash burger technique requires practice, patience, and a keen understanding of heat management. Pay attention to your cooking surface temperature, ensuring it's blazing hot before adding meat. The crispy, caramelized edges aren't just visually appealing—they're a testament to your culinary skill.

Your baconnaise sauce adds a smoky, creamy dimension that transforms a simple burger into a gourmet experience. Remember that each element—from meat selection to seasoning to sauce—contributes to the final masterpiece.

Keep experimenting, trust your instincts, and don't be afraid to make the recipe your own.