Description
Delicious smash burgers topped with a rich Baconnaise sauce, perfect for any burger lover.
Ingredients
Scale
- 2 pounds ground chuck (80/20), formed into 1/3 lb balls
- 2 white onions, thinly sliced (mandoline recommended)
- ½ pound bacon, cooked crispy and chopped
- Salt, pepper, garlic powder (SPG), to taste
- Yellow mustard (for searing)
- 6 slices pepper jack cheese
- 6 burger buns, toasted
- Avocado oil or high-heat oil, for cooking
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- ½ pound crispy chopped bacon (for Baconnaise sauce)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose rub (SPG)
- 1 tablespoon red pepper flakes (adjust to taste)
Instructions
- Form the ground beef into loose 1/3 pound balls and refrigerate for 30 minutes to help them hold shape. Thinly slice onions using a mandoline. Pat dry with a paper towel and chill in the fridge. Cook bacon until crisp, then chop finely. Reserve half for the burgers and half for the sauce.
- In a bowl, combine mayo, ketchup, mustard, Worcestershire, apple cider vinegar, red pepper flakes, and all-purpose rub. Stir in half the chopped bacon. Mix well and refrigerate until ready to use.
- Heat a cast-iron skillet or griddle over high heat with a little avocado oil. Place one beef ball in the pan, top with a handful of sliced onions, then smash flat with a spatula. Season with salt, pepper, and garlic powder. Spread a small amount of mustard directly on the patty as it cooks.
- After 2–3 minutes, flip the patty (onions should be caramelized underneath). Add a slice of pepper jack cheese and let it melt as the second side cooks, about 1–2 more minutes. Repeat with remaining patties.
- Toast buns until golden. Spread Baconnaise sauce on both sides. Add the burger patty (or double stack if you’re feelin’ it). Sprinkle on extra chopped bacon, and top with lettuce, pickles, or more onions if desired.
Notes
- For added flavor, you can experiment with different cheese types.
- Ensure the skillet is hot enough to get a good sear on the burgers.
- The Baconnaise sauce can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 650
- Sugar: 3g
- Sodium: 1000mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg