Easy Smash Burgers Recipe with Homemade Baconnaise Sauce (Print version)
Crispy double-stack smash burgers with melted cheese, shaved onions, and a smoky homemade baconnaise sauce.
# Ingredients:
For the baconnaise sauce
01 -
8 slices bacon, cooked crisp and finely chopped
02 -
1/2 cup (120 g) mayonnaise
03 -
2 tablespoons ketchup
04 -
1 tablespoon yellow mustard
05 -
1 teaspoon Dijon mustard
06 -
1 tablespoon honey
07 -
1 tablespoon pickle brine
08 -
1/2 teaspoon chili flakes
For the burgers
09 -
2 lb (900 g) 80/20 or 85/15 ground beef
10 -
1 small yellow onion, shaved very thin
11 -
1 1/2 teaspoons kosher salt
12 -
1 teaspoon black pepper
13 -
1 teaspoon garlic powder
14 -
8 slices American cheese
15 -
4 brioche or potato burger buns
16 -
2 tablespoons unsalted butter, softened, for buns
17 -
Pickle chips, shredded lettuce, or sliced tomato, optional
# Instructions:
01 -
Cook the bacon until crisp, drain it well, and chop it finely. Stir mayonnaise, ketchup, yellow mustard, Dijon, honey, pickle brine, and chili flakes together, then fold in the bacon. Chill while you cook the burgers.
02 -
Divide the beef into 8 loose balls, about 4 oz (115 g) each. Handle the meat gently and do not form tight patties.
03 -
Heat a flat-top griddle or cast iron skillet over medium-high to high heat until very hot. Butter the cut sides of the buns and keep them ready nearby.
04 -
Place beef balls on the hot surface with room between them. Top each with shaved onion, smash very thin with a press or heavy spatula for about 10 seconds, then season with salt, pepper, and garlic powder.
05 -
Cook for 2-3 minutes until the edges are deeply browned. Scrape under each patty with a thin metal spatula, flip, season lightly again, add cheese, and cook 1-2 minutes until melted and the beef is cooked through.
06 -
Toast buns cut-side down on the griddle for about 1 minute. Spread baconnaise on both bun halves, stack 2 cheesy patties per burger, add pickles or lettuce if using, and serve hot.
# Good to know:
01 -
Best served immediately while the patties are crisp and the cheese is melted.
02 -
Make the baconnaise up to 3 days ahead and keep refrigerated.
03 -
Cook ground beef to 160°F for food safety.