Smash Burgers with Baconnaise Sauce

When it comes to crafting the perfect burger, the smash burger technique stands out as a game-changer. This method is all about maximizing flavor and achieving the ideal texture—a crispy, caramelized crust on the outside and a juicy, tender center. The beauty of a smash burger lies in its simplicity and the way it transforms humble ingredients into a mouthwatering meal.In this recipe, we’re taking things up a notch by adding a rich, smoky Baconnaise sauce, making these burgers a surefire hit at any gathering. Whether you’re planning a weekend cookout or simply want to elevate your burger night, this recipe delivers a gourmet experience that’s easy to recreate at home.

Why is 80/20 ground chuck the gold standard for smash burgers?

The secret to a truly delicious smash burger starts with the meat. Using 80/20 ground chuck, which consists of 80% lean meat and 20% fat, is key. The fat content ensures that the burger remains juicy as it cooks, while also helping to create that crispy crust. As the fat renders, it bastes the meat from the inside, infusing each bite with incredible flavor.This balance between lean meat and fat is what makes 80/20 ground chuck the ideal choice for achieving a perfect smash burger.

Mandoline safety: A quick guide to keeping your fingers safe

A mandoline is a fantastic tool for getting those paper-thin onion slices that are perfect for smash burgers, but it requires careful handling. Safety should always be a priority when using a mandoline, as the sharp blades can easily cause injury. Always use the safety guard that comes with the mandoline to protect your fingers. If you don’t have a guard, it’s wise to invest in cut-resistant gloves to prevent accidents. Take your time and focus on your slicing technique to ensure both consistent results and your safety.

Ingredients:

•For the Smash Burgers:

•2 pounds ground chuck, formed into 1/3 pound balls (80/20 for the best flavor)

•2 white onions, thinly sliced with a mandoline

•1/2 pound bacon, crispy and chopped

•Salt, pepper, garlic for seasoning

•Mustard (for cooking)

•Pepper jack cheese, sliced

•Burger buns, toasted

•Avocado oil (for cooking)

•For the Baconnaise Sauce:

•1/2 cup mayo

•2 tablespoons ketchup

•2 tablespoons mustard

•1/2 pound crispy chopped bacon

•1 tablespoon Worcestershire sauce

•1 tablespoon apple cider vinegar

•1 tablespoon all-purpose rub (Salt, pepper, garlic)

•1 tablespoon red pepper flakes

Instructions:

Start by preparing your ingredients. Form the ground chuck into 1/3 pound balls and place them in the fridge for 30 minutes to firm up. Slice the white onions as thin as possible using a mandoline, then squeeze out the excess water with a paper towel and place them in the fridge.Be sure to use the mandoline safely, using the guard or cut-resistant gloves to protect your hands. Crisp up the bacon, chop it, and set it aside.

Next, make the Baconnaise Sauce. In a bowl, combine the mayo, ketchup, mustard, chopped bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Mix well and place the sauce in the fridge to chill.

When you’re ready to cook, heat up a griddle on medium-high heat. Apply a thin layer of avocado oil to the surface, then place the burger balls on the griddle, spaced 2-3 inches apart.Add a handful of sliced onions on top of each burger and smash them down with a burger press. Season with salt, pepper, and garlic. After 3-4 minutes, add a thin layer of mustard on top, flip the burgers, and place a slice of pepper jack cheese on each one. Cook for another 3 minutes until the cheese melts.

While the burgers are cooking, toast the burger buns on the griddle. To assemble, spread a generous amount of Baconnaise sauce on the bottom bun, stack the double smash burgers on top, and finish with more Baconnaise sauce. Add the top bun and enjoy the perfect smash burger.