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Two juicy smash burgers topped with melted cheese and baconnaise sauce on a black serving tray outdoors

Smash Burgers with Baconnaise Sauce

Smash burgers with baconnaise sauce made from 85/15 ground beef smashed thin on a hot griddle with shaved onions pressed into the surface, topped with melted cheddar or American cheese, served on toasted brioche buns with a creamy bacon-loaded sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Burgers
  • 2 lbs 85/15 ground beef
  • Salt, pepper, garlic powder or your favorite burger seasoning
  • 1 small onion thinly shaved
  • Brioche buns
  • Thin cheddar or American cheese slices
Baconnaise Sauce
  • 12 oz bacon about 10-12 slices
  • 0.5 cup mayonnaise
  • 0.25 cup ketchup
  • 3 tbsp mustard
  • 3 tbsp honey
  • 1 tsp chili flakes

Equipment

  • Griddle or cast iron skillet
  • Burger press or heavy spatula

Method
 

  1. Cook bacon until crispy. Cool and chop into small bits. Combine mayo, ketchup, mustard, honey, and chili flakes. Fold in bacon bits. Set aside.
  2. Divide ground beef into 4 oz meatballs. Keep them loose. Thinly shave the onion. Preheat griddle over medium-high heat.
  3. Place meatballs on hot griddle. Top with shaved onions and smash flat immediately. Season with salt, pepper, and garlic. Cook 2-3 minutes until crispy edges form.
  4. Flip, season again, and add cheese. Cook another 1-2 minutes until cheese is fully melted.
  5. Toast brioche buns on the griddle. Spread baconnaise sauce on both sides. Stack 1-2 patties per burger. Serve immediately.

Notes

Smash once only: Press hard within the first 10 seconds, then leave it alone. Pressing again breaks the crust and releases juices.
Keep meatballs loose: Overworked beef produces dense, dry patties. Handle the meat as little as possible.
Onions go on before the smash: They get embedded into the patty surface and caramelize directly into the crispy edges.
Make the sauce first: Baconnaise tastes better after sitting while the burgers cook. The flavors meld together as it rests.

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