Description
These Smash Burgers with Baconnaise Sauce are juicy, crispy-edged beef patties cooked on a hot skillet, topped with melted cheddar cheese and a flavorful bacon-infused mayonnaise sauce. Perfectly toasted buns and optional fresh toppings complete this indulgent, satisfying burger experience that’s easy to make at home.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef (80/20 blend)
- 4 slices of bacon
- 4 hamburger buns
- 4 slices of cheddar cheese
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
Baconnaise Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Crumbled crispy bacon (from cooked 4 slices)
Optional Toppings
- Lettuce
- Tomato slices
- Pickles
- Onions
Instructions
- Cook the Bacon: Preheat a skillet over medium heat and cook the bacon slices until crispy. Remove from the pan and drain on paper towels. Once cooled, crumble the bacon into small pieces for the sauce.
- Make Baconnaise Sauce: In a small bowl, combine mayonnaise, crumbled bacon, Dijon mustard, ketchup, and Worcestershire sauce. Mix well until the sauce is smooth and evenly blended.
- Prepare the Beef Patties: Divide the ground beef into four equal portions and shape them into balls. Season each ball generously with salt and freshly ground black pepper.
- Smash and Cook the Patties: Heat a large cast-iron skillet or griddle over high heat until very hot. Place each beef ball onto the skillet, leaving space between them. Using a spatula, firmly smash each ball into a thin patty. Cook for 2 to 3 minutes until the edges are crispy and browned.
- Flip and Add Cheese: Flip each patty carefully. Immediately place a slice of cheddar cheese on top of each patty. Cook for an additional 1 to 2 minutes until the cheese is melted and the patty is cooked through.
- Toast the Buns: Spread butter on the insides of the hamburger buns. Using the same skillet, toast the buns cut side down until golden brown and slightly crisp.
- Assemble the Burgers: Spread a generous amount of baconnaise sauce on both the top and bottom buns. Layer the bottom bun with the cheesy burger patty, add your choice of lettuce, tomato, pickles, and onions, then top with the sauced bun.
Notes
- For best results, use fresh ground beef with an 80/20 fat ratio for juicy patties.
- Use a sturdy spatula to smash the patties evenly and achieve crispy edges.
- Customize your toppings to your liking, but pickles and onions add great tang and crunch.
- Make sure the skillet is very hot before cooking the patties to get that perfect sear.
- Leftover baconnaise sauce can be stored in the refrigerator for up to 3 days.
