Savory Smash Burgers with Baconnaise Sauce

Smash burgers are a classic American favorite: crispy edges, juicy centers, and full of flavor. This version takes it up a notch with crispy bacon and creamy Baconnaise sauce — a garlic-bacon mayo that elevates every bite.

The secret to a great smash burger is high heat, minimal flipping, and letting the patty caramelize naturally. The cheese melts perfectly, the bacon adds crunch and smokiness, and the Baconnaise sauce ties everything together in creamy, garlicky bliss.

These burgers are perfect for weeknight dinners, backyard cookouts, or even party platters where everyone fights for the last bite.

Ingredients

– 1 lb (450g) ground beef (80/20 blend for juiciness)
– 4 brioche buns, toasted
– 4 slices cheddar cheese
– 6 strips bacon, cooked until crispy
– 1 small onion, thinly sliced
– 4 leaves lettuce
– 4 slices tomato
– Pickles (optional)

Baconnaise Sauce:
– ½ cup mayonnaise
– 2 strips cooked bacon, finely crumbled
– 1 teaspoon garlic powder
– ½ teaspoon smoked paprika
– Salt and pepper, to taste

– Salt and pepper for seasoning patties
– 1 tablespoon vegetable oil or butter (for cooking)

Instructions

1. Prepare Baconnaise:
   In a small bowl, mix mayonnaise, crumbled bacon, garlic powder, smoked paprika, salt, and pepper. Refrigerate until ready to use.
2. Toast buns:
   Lightly butter brioche buns and toast in a skillet or oven until golden. Set aside.
3. Cook bacon:
   Fry bacon strips until crispy. Drain on paper towels. Reserve some bacon for Baconnaise if not already used.
4. Form beef balls:
   Divide ground beef into 4 equal portions and gently roll into balls. Do not compact too tightly.
5. Smash the patties:
   Heat a cast-iron skillet or heavy pan over high heat. Add oil or butter. Place a beef ball on the skillet and smash with a spatula until ¼–½ inch thick. Season with salt and pepper. Repeat for remaining patties.
6. Cook patties:
   Cook each side for 2–3 minutes until crispy and caramelized. Add cheese slices on top during the last minute of cooking, covering the pan with a lid to melt.
7. Assemble burgers:
   Spread Baconnaise sauce on the bottom buns. Layer with lettuce, tomato, smashed patty with cheese, bacon, onions, pickles (optional), and top bun.
8. Serve immediately:
   Serve hot with fries, onion rings, or a side salad.

Chef’s Tips

1. High heat is key: Ensures caramelized edges and juicy centers.
2. Do not press too hard after the first smash: Keeps the burger juicy.
3. Cheese melt hack: Cover skillet with a lid for 30–60 seconds.
4. Make ahead Baconnaise: Can be stored in fridge up to 3 days.
5. Variations: Try pepper jack cheese, sautéed mushrooms, or avocado slices.

Serving Suggestions

– Classic American side: fries and coleslaw
– Party platter: Mini smash burgers with toothpicks
– Meal prep: Make patties in advance and cook just before serving

Story Behind the Recipe

This recipe is inspired by diner-style smash burgers with an added gourmet twist. The idea came from experimenting with bacon in every form — crispy on the patty and infused into a creamy sauce. The first taste was unforgettable: smoky, savory, creamy, and perfectly balanced. Now, it’s a family favorite for weekends and gatherings.

Savory Smash Burgers with Baconnaise Sauce

Juicy smash burgers with melted cheddar, crispy bacon, and creamy Baconnaise sauce — perfect for quick dinners, parties, and indulgent meals.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 burgers

Course: Burger, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Burgers

• 1 lb ground beef 80/20 blend
• 4 brioche buns toasted
• 4 slices cheddar cheese
• 6 strips bacon cooked crispy
• 1 small onion thinly sliced
• 4 leaves lettuce
• 4 slices tomato
• pickles optional

Baconnaise Sauce

• 0.5 cup mayonnaise
• 2 strips bacon finely crumbled
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• salt and pepper to taste
• 1 tbsp vegetable oil or butter for cooking

Equipment

• Cast-iron skillet
• Spatula
• Mixing bowl
• Knife

Method

 

1. Prepare Baconnaise by mixing mayonnaise, crumbled bacon, garlic powder, smoked paprika, salt, and pepper.
2. Toast brioche buns and set aside.
3. Cook bacon strips until crispy. Drain and reserve for Baconnaise if needed.
4. Divide ground beef into 4 balls for patties.
5. Heat skillet over high heat. Smash beef balls into thin patties and season with salt and pepper.
6. Cook patties 2–3 minutes per side. Add cheese slices on top and cover to melt.
7. Assemble burgers with Baconnaise, lettuce, tomato, patty with cheese, bacon, onions, and pickles.
8. Serve immediately with sides like fries or onion rings.

Notes

High heat ensures caramelized edges. Serve immediately for best results.

Make-Ahead & Storage Tips

– Baconnaise: Store in fridge for up to 3 days.
– Patties: Can prep and refrigerate for a few hours before cooking.
– Assembled burgers: Best served immediately; avoid storing fully assembled to maintain crispiness.

Nutrition (Per Burger)

Calories: 520
Protein: 28g
Carbohydrates: 35g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 780mg
Fiber: 3g
Sugar: 5g
Vitamin A: 6%
Vitamin C: 10%
Calcium: 25%
Iron: 20%