Smash Burgers: Epic Beef Patties & Creamy Beef Baconnaise

Smash Burgers Beef Baconnaise – just reading those words conjures images of the ultimate burger experience, doesn’t it? That perfect combination of a deeply caramelized, impossibly juicy patty, nestled between soft buns, and crowned with a luscious, smoky baconnaise. It’s more than just a meal; it’s a culinary event that tantalizes every sense and truly redefines what a burger can be, taking comfort food to an exciting new level.

The smash burger technique itself is a beloved American diner tradition, born from the simple desire to maximize flavor by pressing a loose ball of ground beef onto a scorching hot griddle. This creates an unparalleled crust through the Maillard reaction, locking in incredible juiciness. While smash burgers have graced menus for decades, the addition of a gourmet spread like baconnaise elevates this classic to new heights of indulgence. This isn’t merely a burger; it’s a testament to how simple techniques and thoughtful, bold ingredients can transform a familiar favorite into something truly extraordinary.

Why Everyone Falls in Love with Smash Burgers Beef Baconnaise

What makes a Smash Burgers Beef Baconnaise so utterly irresistible? For me, it’s the symphony of textures and flavors. You get the crispy, savory edges of the smashed patty contrasting beautifully with its tender, flavorful interior. The rich beefy goodness is amplified by the creamy, undeniably addictive baconnaise, which brings a smoky, tangy, and subtly sweet counterpoint. It’s an explosion of umami, a satisfying crunch, and a velvety smooth finish all in one bite. Whether you’re a seasoned grill master or a home cook looking to impress, mastering this recipe promises a meal that everyone will rave about and demand again soon.

Ingredients:

• For the Smash Burgers:
  • 2 lbs (approx. 900g) 80/20 ground chuck (or similar good quality ground beef)
  • 12 slices American cheese (or your favorite melting cheese like cheddar or Monterey Jack)
  • 6 brioche burger buns, split
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1-2 tablespoons neutral oil with a high smoke point (like grapeseed, canola, or vegetable oil), for the griddle
• For the Signature Baconnaise:
  • 8 slices thick-cut bacon
  • 1 cup (240ml) good quality mayonnaise
  • 2 cloves garlic, minced very finely or grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
• For Toppings (Optional, but highly recommended):
  • 1 head butter or green leaf lettuce, leaves separated
  • 2 ripe tomatoes, thinly sliced
  • ½ red onion, very thinly sliced or finely diced (for those who prefer less bite)
  • Dill pickle chips, to taste

Crafting Your Signature Baconnaise

The secret weapon in our “Smash Burgers Beef Baconnaise” recipe, this creamy, smoky condiment elevates every bite. I love making this first because it gives the flavors time to meld, and it can be prepared a day or two in advance, making burger day a breeze!

1. First things first, let’s get that bacon nice and crispy. Lay your 8 slices of thick-cut bacon in a cold skillet or a heavy-bottomed pan. I prefer to start with a cold pan because it allows the fat to render slowly and evenly, resulting in perfectly crispy bacon every time. Turn the heat to medium and cook, flipping occasionally, until the bacon is beautifully golden brown and incredibly crisp. This usually takes about 8-12 minutes, depending on the thickness of your bacon and your stovetop.
2. Once your bacon has reached peak crispiness, carefully remove it from the pan and place it on a plate lined with paper towels to drain any excess fat. Do not discard the rendered bacon fat in the pan! This golden liquid is pure flavor gold and a crucial component for our baconnaise. Let the bacon fat cool slightly in the pan, and then transfer about 2 tablespoons of it into a small, heatproof bowl. Let this rendered fat cool completely to room temperature – this is really important for the emulsification process later.
3. While the bacon fat is cooling, grab the crispy bacon slices. Resist the urge to snack on all of them (though one or two for the chef is perfectly acceptable!). Chop the cooled, crispy bacon into very small bits. You want a fine crumble here, so it distributes evenly throughout the baconnaise.
4. In a medium-sized mixing bowl, combine the good quality mayonnaise, finely minced garlic, Dijon mustard, fresh lemon juice, smoked paprika, and freshly ground black pepper. Give this mixture a good stir with a whisk or a spoon until all the ingredients are well incorporated and you have a smooth, aromatic base for our baconnaise.
5. Now for the magic touch: the bacon fat. Once your reserved bacon fat has completely cooled to room temperature (it should be slightly solidified or very viscous, not hot liquid), it’s time to emulsify it into the mayo mixture. While continuously whisking the mayonnaise base, slowly drizzle in the cooled bacon fat. Drizzle slowly is key here; you’re looking to create a stable emulsion, much like making homemade mayonnaise. As you whisk, you’ll notice the mixture becoming richer, glossier, and beautifully infused with that savory bacon flavor.
6. Finally, fold in your finely chopped crispy bacon bits into the baconnaise. Stir gently until they are evenly distributed. Taste and adjust seasoning if needed – sometimes a tiny pinch more salt or pepper can really make it sing. Transfer your finished baconnaise to an airtight container and refrigerate it for at least 30 minutes to allow the flavors to deepen and meld. This chill time is essential for the full “Smash Burgers Beef Baconnaise” experience, allowing the smoky, savory notes to truly shine. It will also thicken slightly as it chills.

Preparing the Burger Elements

While our baconnaise is chilling and developing its exquisite flavors, let’s get everything else ready for our “Smash Burgers Beef Baconnaise” feast. Organization is key to a smooth and enjoyable cooking experience!

7. First up, let’s tackle the fresh toppings. Wash your lettuce leaves thoroughly and gently pat them dry with paper towels or use a salad spinner. This prevents a watery burger. Thinly slice your ripe tomatoes. For the red onion, you can either slice it very thinly into rings or finely dice it if you prefer a less pronounced onion flavor. Arrange all your prepped lettuce, tomato, onion, and dill pickle chips on a serving platter or in small bowls so they’re easily accessible during assembly.
8. Now, for the star of the show: the beef. Gently divide your 2 lbs of 80/20 ground chuck into 12 equally sized, loose balls. The key word here is loose – do not compact the meat! I find that lightly rolling them in my palms without applying much pressure works best. This loose texture is critical for achieving that beautiful, craggy crust when we smash them. Each ball should be roughly 2.5 to 3 ounces. Place these beef balls on a parchment-lined tray or plate.
9. Prepare your cheese slices. If you’re using individual slices of American cheese, they’re likely already ready. If you’ve opted for a block of cheddar or Monterey Jack, slice it thinly so it melts quickly and evenly over the hot patties. Arrange the cheese near your cooking station.
10. Finally, prepare your burger buns. I always recommend lightly toasting the buns for a smash burger. This creates a barrier against the burger juices, preventing sogginess, and adds a lovely textural contrast. You can do this on your griddle during the final cooking steps of the burgers, or under a broiler for a few moments. Have your buns split and ready to go.

The Art of the Smash Burger

This is where the magic happens! Achieving that perfect, lacy, crispy crust on your “Smash Burgers Beef Baconnaise” patties is all about high heat and a swift smash. Don’t be shy with the heat; it’s your best friend here!

11. Get Your Griddle Blazing Hot: The absolute most crucial step for a true smash burger is an incredibly hot cooking surface. Place a large cast-iron griddle, a heavy-bottomed skillet, or a flat-top grill over high heat. Let it preheat for at least 5-10 minutes until it’s smoking slightly. You want it screaming hot! Add about 1-2 tablespoons of your neutral oil to the griddle, ensuring it lightly coats the surface. The oil should shimmer and potentially smoke slightly.
12. The Smash Technique: Working in batches of 2-4 burgers at a time, depending on the size of your griddle, carefully place a beef ball onto the screaming hot surface. Immediately, using a sturdy, flat spatula (preferably a metal one) and a piece of parchment paper or foil on top of the beef ball to prevent sticking, press down firmly and evenly on the beef ball. Apply significant pressure to flatten the beef into a thin patty, about 1/4 to 1/8-inch thick. You should hear a satisfying sizzle and see the edges crisping up almost instantly. The goal is to maximize contact with the hot surface to create that incredible crust.
13. Season and Cook the First Side: As soon as you’ve smashed the patty, generously season the top with kosher salt and freshly ground black pepper. Let the patty cook undisturbed for about 1.5 to 2 minutes. You’ll know it’s ready to flip when the edges are deeply browned and crispy, and you can see a significant crust forming underneath. The top of the patty will also start to look slightly grey, and you might see some juices bubbling up.
14. Flip, Cheese, and Finish: To flip, use your sturdy spatula to carefully scrape underneath the entire patty, ensuring you get all that beautiful crust. Flip the patty over. Immediately place one or two slices of American cheese (or your chosen cheese) on top of each hot patty. Cook for another 30-60 seconds, or until the cheese is beautifully melted and gooey, and the second side has developed a nice char. The internal temperature should be around 160°F (71°C) for a well-done burger, which is typical for smash burgers.
15. Toast the Buns: As your last batch of burgers is cooking or immediately after removing them, quickly place your split burger buns cut-side down onto the hot griddle. Toast them for about 30 seconds to 1 minute, until they are lightly golden brown and slightly crispy. This brief toast prevents the buns from getting soggy and adds another layer of texture. Remove the toasted buns from the griddle.
16. Transfer the cooked, cheesy burger patties directly onto your prepared, toasted bun bottoms or a holding tray while you finish any remaining batches. Don’t let them sit too long, these “Smash Burgers Beef Baconnaise” are best served hot off the griddle!

Assembling Your Smash Burgers Beef Baconnaise Masterpiece

The moment of truth! All your hard work culminates in this final, delicious step. This is where we bring together the crispy patties, fresh toppings, and our incredible signature baconnaise to create the ultimate “Smash Burgers Beef Baconnaise”.

17. Grab your perfectly toasted brioche buns. I like to spread a generous amount of our homemade Baconnaise on both the bottom and top halves of each bun. Don’t be shy here; this is the flavor powerhouse that ties everything together. The smoky, creamy, garlicky baconnaise provides an unparalleled richness that truly elevates the burger experience.
18. On the bottom bun, layer your fresh toppings. I typically start with a couple of crisp lettuce leaves, followed by a slice or two of ripe tomato, a few thin rings of red onion (or a sprinkle of diced onion), and a generous scattering of tangy dill pickle chips. This fresh foundation provides a wonderful counterpoint to the rich beef and baconnaise.
19. Carefully place one or two (or even three, if you’re feeling ambitious and have made enough patties!) of your hot, cheesy smash burger patties directly on top of the fresh vegetable layers. The heat from the patties will slightly warm the toppings, releasing their aromatic qualities.
20. Finally, crown your burger with the top bun half, which should also have a good slathering of Baconnaise. Gently press down on the finished burger to compact it slightly, making it easier to handle and ensuring all the flavors are cohesive.
21. Serve your glorious “Smash Burgers Beef Baconnaise” immediately while everything is still hot and fresh. Pair with your favorite side, perhaps some crispy fries or a simple salad, but honestly, these burgers are a meal unto themselves. Get ready for an explosion of flavor and texture that will make this recipe a staple in your culinary repertoire!

Conclusion:

Well, my friends, we’ve reached the delicious crescendo of our culinary journey. I genuinely hope you’ve felt the excitement building, because what we’ve talked about isn’t just a recipe; it’s an experience. This isn’t just about cooking a burger; it’s about mastering a technique that elevates a humble patty into a symphony of textures and flavors. When you embark on making these incredible smash burgers, you’re not just preparing a meal, you’re crafting a moment. The magic truly happens when that patty hits the searing hot surface, creating those irresistible crispy edges and locking in all the juicy goodness. It’s that beautiful Maillard reaction, a scientific marvel that turns simple beef into something utterly divine, and trust me, your taste buds will thank you profusely for it.

What makes this particular rendition a true standout, a absolute must-try for anyone who appreciates the finer things in comfort food, is undoubtedly the masterful combination of the perfectly smashed patty with that unbelievably rich, smoky, and creamy baconnaise. It’s a sauce that transcends mere condiment status, becoming an integral part of the burger’s soul. Imagine sinking your teeth through a perfectly toasted bun, past the crisp fresh lettuce, the tangy pickles, and then into that incredibly flavorful, juicy, and slightly charred beef, all brought together by the irresistible embrace of the baconnaise. That, my friends, is why this particular recipe for Smash Burgers Beef Baconnaise isn’t just good; it’s legendary. It’s the kind of burger that makes you close your eyes, savoring every single bite, and momentarily forget about anything else happening in the world. It’s an umami explosion, a texture sensation, and an absolute joy to eat.

Unleash Your Creativity: Serving Suggestions & Variations

While the core recipe is a masterpiece in itself, the beauty of a great burger lies in its versatility. Once you’ve mastered the fundamentals of our smash burger technique and perfected that glorious baconnaise, feel free to let your culinary imagination run wild. For serving, consider pairing these beauties with classic crispy French fries, perhaps seasoned with a touch of smoked paprika, or go for some sweet potato fries for a delightful contrast. A fresh, tangy coleslaw can offer a lovely crunch and cut through the richness, while a simple garden salad with a light vinaigrette makes for a refreshing counterpoint. Don’t forget the pickles – a mix of classic dill and sweet bread & butter pickles can add layers of zing! And for the ultimate indulgence, why not serve it alongside a thick, creamy milkshake? Vanilla, chocolate, or even a salted caramel shake would be a fantastic companion.

When it comes to variations, the possibilities are virtually endless! Experiment with different cheeses; while American cheese melts like a dream and is a classic for a reason, don’t shy away from sharp cheddar, spicy pepper jack, creamy Havarti, or even a bold blue cheese for an adventurous twist. Caramelized onions can add a wonderful sweetness and depth, while thinly sliced fresh red onion brings a sharp, pungent bite. For those who love a bit of heat, a few slices of jalapeño or a dash of hot sauce in the baconnaise would be phenomenal. Consider adding a fried egg, runny yolk and all, for an extra layer of decadence. Different bun choices can also make a significant impact: a classic potato bun is soft and forgiving, a brioche bun adds richness, and a pretzel bun brings a unique chewiness. You could even go for a lettuce wrap if you’re looking for a low-carb option that still delivers on flavor. The key is to make it yours, adapting it to your preferences and what you have on hand.

Your Turn: Taste the Magic, Share the Joy!

Now, it’s your turn to bring this incredible recipe to life in your own kitchen. I truly believe that once you try these smash burgers, you’ll understand exactly why I’m so passionate about them. They are surprisingly simple to make, yet the payoff in flavor is astronomically high. Don’t be intimidated; the technique is easy to master, and the results are consistently spectacular. Gather your ingredients, crank up your griddle, and prepare yourself for one of the most satisfying burger experiences you’ve ever had. I am genuinely excited for you to try this recipe, to experience the crispy, juicy perfection firsthand.

But the journey doesn’t end there! Cooking is a communal act, and I would absolutely love to hear about your experience. Did you add a secret ingredient? Did you find a new favorite topping? What was your favorite side to pair with them? Please, once you’ve cooked up your batch of these magnificent burgers, come back and share your thoughts. Tell me about your culinary triumphs, post your photos, and let me know how you made this recipe your own. Your feedback and variations inspire not just me, but other home cooks looking for their next delicious adventure. So go forth, smash those patties, slather on that baconnaise, and prepare for a truly unforgettable meal!

Smash Burgers Beef Baconnaise

Experience the ultimate burger with deeply caramelized, juicy beef patties and a luscious, smoky beef baconnaise. This recipe redefines comfort food, combining the classic smash burger technique with a gourmet, flavorful spread for an extraordinary culinary event.

Prep Time
1 Hours

Cook Time
15 Minutes

Total Time
15 Minutes

Servings
6 burgers

Ingredients

• 2 lbs (approx. 900g) 80/20 ground chuck
• 6 slices American cheese (or favorite melting cheese)
• 6 brioche burger buns, split
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1-2 tablespoons neutral oil
• 8 slices thick-cut beef bacon
• 1 cup (240ml) mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• 1 head butter or green leaf lettuce
• 2 ripe tomatoes, thinly sliced
• ½ red onion, thinly sliced
• Dill pickle chips

Instructions

1. Step 1
   Lay 8 slices thick-cut beef bacon in a cold skillet over medium heat. Cook, flipping, until golden brown and crisp (8-12 min). Remove bacon, drain on paper towels.
2. Step 2
   Reserve 2 tablespoons rendered beef bacon fat; let cool completely to room temperature. Chop cooled, crispy beef bacon into small bits.
3. Step 3
   In a bowl, combine 1 cup mayonnaise, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, ½ tsp smoked paprika, and ¼ tsp black pepper. Stir well.
4. Step 4
   Slowly drizzle the cooled beef bacon fat into the mayonnaise mixture while continuously whisking to emulsify.
5. Step 5
   Fold in chopped crispy beef bacon bits. Taste and adjust seasoning. Refrigerate for at least 30 minutes to meld flavors and thicken.
6. Step 6
   Wash and dry lettuce. Thinly slice tomatoes and red onion. Arrange all fresh toppings and dill pickle chips.
7. Step 7
   Divide 2 lbs 80/20 ground chuck into 6 loose, 1/3 lb balls. Chill for 30 minutes.
8. Step 8
   Prepare 6 slices American cheese. Split and lightly toast 6 brioche burger buns.
9. Step 9
   Heat a cast-iron griddle or heavy skillet over high heat for 5-10 minutes until screaming hot. Add 1-2 tbsp neutral oil.
10. Step 10
    Place a beef ball onto the hot surface. Immediately, using a sturdy spatula with parchment/foil, firmly press into a thin patty (1/4 to 1/8-inch thick). Season with salt and pepper.
11. Step 11
    Cook undisturbed for 1.5-2 minutes until edges are deeply browned and crispy. Scrape underneath and flip.
12. Step 12
    Immediately place 1 slice American cheese on the hot patty. Cook for another 30-60 seconds until cheese is melted and second side has a nice char (internal temp 160°F).
13. Step 13
    Transfer cooked, cheesy patties to toasted bun bottoms or a holding tray.
14. Step 14
    Spread generous amount of Beef Baconnaise on both halves of each toasted bun.
15. Step 15
    On the bottom bun, layer lettuce, tomato, red onion, and dill pickle chips.
16. Step 16
    Place the hot, cheesy smash burger patty on top of toppings.
17. Step 17
    Crown with the top bun half. Gently press and serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.