Smash Burger with Baconnaise Sauce – The Ultimate Crispy, Juicy Burger Experience
There’s something primal about a good burger — the sizzle of beef hitting a hot griddle, the caramelized crust that forms in seconds, and that irresistible aroma filling the kitchen. The Smash Burger with Baconnaise Sauce takes that experience to a whole new level. Imagine a thin, crispy-edged burger patty layered with melted cheese, crisp smoky bacon, and a creamy, tangy, bacon-infused sauce that ties it all together. It’s everything you crave from a diner-style burger — only better, because you made it yourself.
If you’ve never made a smash burger before, get ready for your new obsession. Unlike thick patties that cook low and slow, smash burgers rely on high heat and quick cooking. Pressing the patty down (literally “smashing” it) onto the hot griddle creates a beautifully browned, ultra-flavorful crust known as the Maillard reaction — the same magic that makes seared steak so delicious. Combine that crispy crust with the luscious, smoky richness of baconnaise, and you’ve got yourself a restaurant-worthy meal in under 30 minutes.
Ingredients:
- 1 lb ground beef (80/20 blend for best flavor)
- 6 slices bacon, cooked until crisp
- 4 burger buns, toasted
- 4 slices American cheese (or cheddar)
- Salt and black pepper, to taste
- Lettuce leaves
- Tomato slices
- Pickles (optional)
For the Baconnaise Sauce:
- ½ cup mayonnaise
- 2 tablespoons finely crumbled cooked bacon
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon pickle juice (optional for tang)
- Salt and pepper, to taste
Instructions:
- Prepare the Baconnaise: In a small bowl, combine mayonnaise, crumbled bacon, mustard, smoked paprika, garlic powder, and pickle juice. Mix until smooth and creamy. Chill in the refrigerator while you prepare the burgers.
- Cook the Bacon: If not already done, cook your bacon until crispy and set aside. Reserve a small amount of rendered bacon fat for toasting the buns if desired.
- Form the Beef Balls: Divide the ground beef into 4 equal portions (about 4 oz each). Roll each into a loose ball without compacting too much.
- Preheat the Griddle or Cast Iron Pan: Heat it over high heat until it’s smoking hot. Lightly grease the surface with a touch of bacon fat or neutral oil.
- Smash the Patties: Place 1–2 beef balls on the hot surface. Immediately press down firmly using a heavy metal spatula or burger press, flattening into a thin patty about ¼ inch thick. Hold for 10 seconds to sear.
- Season and Cook: Sprinkle with salt and pepper. Let cook undisturbed for about 1–2 minutes until deeply browned and crispy on the edges.
- Flip and Add Cheese: Flip the burger, top immediately with a slice of cheese, and cook for another 30–45 seconds until melted.
- Toast the Buns: In the same pan, toast burger buns cut-side down until golden. You can use bacon fat for extra flavor.
- Assemble: Spread baconnaise sauce generously on both bun halves. Layer lettuce, tomato, the cheesy burger patty, bacon strips, and pickles (if using). Top with the bun and press lightly.
- Serve: Enjoy immediately while hot, with fries or a cold soda for that perfect diner vibe.
Tips & Tricks:
- Don’t overwork the meat: Loose-packed beef gives a better crust and juicier texture.
- Use a sturdy spatula: You’ll need something strong enough to press hard without bending.
- Cook one or two at a time: Overcrowding the pan drops the temperature and prevents proper searing.
- Double up for extra indulgence: Make two thin patties per burger with cheese between them for a double smash classic.
Variations:
- Spicy Kick: Add hot sauce or chopped jalapeños to the baconnaise for heat.
- BBQ Twist: Mix barbecue sauce into the baconnaise for a smoky-sweet profile.
- Turkey Smash Burger: Substitute ground turkey and add extra seasoning for a lighter option.
- Breakfast Smash Burger: Top with a fried egg for the ultimate brunch burger.
Smash Burger with Baconnaise Sauce
Ingredients
Equipment
Method
- Mix all baconnaise ingredients and chill until ready to use.
- Cook bacon until crispy and set aside, reserving some fat for toasting buns.
- Form beef into 4 loose balls.
- Heat griddle or skillet on high until smoking hot.
- Smash each beef ball into a thin patty; season with salt and pepper.
- Cook 1–2 minutes per side, adding cheese after flipping.
- Toast buns and assemble burgers with baconnaise, lettuce, tomato, bacon, and pickles.
Notes
Serving Suggestions:
Serve your smash burger with crispy French fries, onion rings, or a simple side salad. For a full diner experience, pair it with a creamy milkshake — chocolate, vanilla, or strawberry all work beautifully. Hosting friends? Set up a burger bar with extra toppings like caramelized onions, pickled jalapeños, and different cheeses.
Storage Information:
Store leftover patties and sauce separately in airtight containers. Burgers will keep in the fridge for up to 3 days. Reheat the patties in a hot skillet for a few minutes to revive the crust. Baconnaise can be stored for up to 1 week in the refrigerator.
FAQ:
What’s the best beef for smash burgers?
Use 80/20 ground beef — the fat ensures juicy burgers and creates that signature crust.
Can I use a regular pan instead of a griddle?
Yes! A cast iron skillet works perfectly. Just make sure it’s hot before smashing.
Can I make the baconnaise ahead of time?
Absolutely. It actually tastes better after resting for a few hours as the flavors meld.
History / Fun Facts:
The smash burger technique was born in the American Midwest in the 1950s, when cooks realized that pressing burgers onto a hot griddle created a crisp, caramelized crust and locked in flavor. Fast forward to today, and it’s a beloved method for burger enthusiasts worldwide. The addition of baconnaise — a creamy bacon-flavored sauce — brings a gourmet edge to this classic comfort food. It’s indulgent, nostalgic, and downright delicious.
