1. Home
  2. Recipes
  3. Baconnaise Smash Burgers

Bold Smash Burgers Baconnaise Sauce

Category: Satisfying Main Dishes for Every Occasion

Dig into double-layered smash burgers with pepper jack melted on top and a deep golden sear. Chopped bacon and thin onions punch up every bite, and the creamy baconnaise brings a smoky tang. Keep everything together between warm, toasted buns. Fun to make for a crowd or a treat-yourself night. Smash beef on a scorching griddle and toss on cool toppings for big taste, super fast.

Pin It Share Send Print Jump to Recipe
Barbara Chef
Updated on Mon, 16 Jun 2025 00:32:13 GMT
Two smash burgers slathered with baconnaise. Highlight
Two smash burgers slathered with baconnaise. | cookwithcarla.com

Epic smash burgers dripping with bacon-loaded baconnaise sauce are a wild bite for anyone who loves a stacked burger. Fire one up with friends on grilling nights or for an after-work guilty pleasure. Those crunchy beefy edges and tangy, rich sauce will have you skipping your usual burger run.

The first time I made these smash burgers was when buddies dropped by for an impromptu game night. That baconnaise was such a crowd-pleaser, we were dunking fries in it by the handful.

Irresistible Ingredients

  • Bacon: Sizzling crispy bacon makes both the sauce and beef taste smoky and awesome. Go with thick slices so they stay crunchy.
  • Pepper jack cheese: Melts like a dream and brings a gentle heat. Grab pre-sliced to keep things simple.
  • Ground chuck: Shape into balls to keep juicy. Go for the classic 80 20 fat lean mix and fresh ground if you can swing it.
  • White onions: Super thin slices melt into sweet flavor, just like old-school diners do it. Mandoline makes it easy.
  • Mustard: Squirt some on each patty before you flip for zesty golden edges. Classic yellow is perfect.
  • Avocado oil: Handles high heat without burning and doesn’t change the flavor. Sub in any neutral oil if needed.
  • Burger buns: Get the bakery kind that can take on a saucy patty. Toast ’em on the griddle for a golden crust.
  • Salt, pepper, garlic powder: Simple seasonings that let the beef and bacon shine. Fresh ground is best if you’ve got it.
  • Baconnaise Sauce: Mayo makes it creamy, ketchup and mustard give tang, crumbled bacon for crunch, Worcestershire and vinegar perk it up, then all purpose rub and red chili flakes for a kick. Real-deal mayo works best for texture.

Easy Steps

Stack the Smash Burgers:
Slather baconnaise on the bottom bun, pile on two cheesy patties, dollop on more sauce, then top with the second bun and any extra bacon you like.
Prep and Toast Buns:
Split your buns open and toast the insides on the hot griddle till they’re golden and crisp.
Flip and Cheese the Patties:
After a few minutes, draw a line of mustard over each burger. Flip with a big spatula, add a slice of pepper jack right away, and let the cheese melt while the onions sizzle beneath.
Smash Burgers on the Griddle:
Drop burger balls on a hot, oiled griddle. Top each one with onions, then smash them super flat. Sprinkle salt, pepper, and garlic right away.
Get the Sauce Ready:
Mix mayo, ketchup, mustard, some of the bacon, Worcestershire, apple cider vinegar, your go-to rub, and red pepper flakes. Give it a taste and chill it so the flavors blend.
Bacon to Crispy Perfection:
Cook bacon strips till they’re extra-crunchy, then chop. Save half for assembling and half for that killer sauce.
Slice and Chill Onions:
Slice onions extra thin with a mandoline, squeeze out water, and chill for crunch and bite.
Get Beef Ready:
Roll ground chuck into hefty balls (about a third pound each) and chill for at least half an hour. Keeps the fat cold and sets you up for a crisp crust.
Two smash burgers dripping with baconnaise sauce on a plate. Highlight
Two smash burgers dripping with baconnaise sauce on a plate. | cookwithcarla.com

I swear crispy bacon is the magic trick here. We always sneak in a heap more baconnaise, and any leftovers get scooped up with chips or fries—it never lasts long!

Smart Storage

Got leftovers? Wrap burger patties up in foil and stash in the fridge for three days. Extra baconnaise goes in a jar and keeps five days chilled. To reheat, always use a skillet or griddle to get the crispy edges back and all that flavor popping again.

Swaps and Variations

No pepper jack? Sharp cheddar, American, or Swiss all melt just as gooey. Plant-based bacon or turkey bacon will totally work for the sauce if you don’t eat pork.

Ways to Serve

Stack ’em tall on a platter with pickles and a mountain of crispy fries. Try them with some grilled corn, potato salad, or tangy slaw for a full-on cookout vibe. I always leave out a bowl of that baconnaise for dipping everything.

Fun Burger Story

This hamburger style shook up classic diners, where speed and crunchy crusts ruled. Smashing beef on a blazing griddle creates those caramelized edges people still can’t get enough of today.

Recipe FAQs

→ What’s the best beef for smash burgers?

Grab 80/20 ground chuck so your burgers stay juicy. Just roll up loose ground beef into 1/3-pound rounds before you cook 'em.

→ How do I achieve crispy burger edges?

Press those beef balls down hard onto a super hot griddle. The hotter and flatter, the crunchier your edges get.

→ How is baconnaise sauce prepared?

Mix together mayo, crumbled up crunchy bacon, ketchup, some mustard, Worcestershire, a splash of vinegar, and your favorite spices. You’ll have a creamy, tangy sauce in no time.

→ What cheese complements smash burgers best?

If you want melty, spicy cheese, pepper jack nails it. It’s smooth and ties in with the smoky bacon and sauce.

→ Can I prepare any components in advance?

Yep—the baconnaise and bacon can chill in the fridge so you can throw things together quickly when you’re hungry.

Baconnaise Smash Burgers

Crisped onions, smashed patties, gooey cheese, zingy baconnaise, and cooked bacon stacked on a toasted bun.

Prep Time
30 min
Cook Time
20 min
Total Time
50 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 double smash burgers)

Dietary Preferences: ~

Ingredients

→ Beef Patties

01 Lightly brush griddle with avocado oil before cooking
02 Season to taste with garlic powder, salt, and black pepper
03 900 g ground chuck (go for 80/20), divided into six balls around 150 g each
04 Splash of mustard for searing

→ Toppings

05 Toasted burger buns
06 Pepper jack cheese slices
07 225 g bacon, cook until crunchy then chop up
08 2 white onions, slice super thin with a mandoline

→ Baconnaise Sauce

09 1 tablespoon apple cider vinegar
10 2 tablespoons mustard
11 120 ml mayo
12 1 tablespoon red pepper flakes
13 2 tablespoons ketchup
14 1 tablespoon all-purpose rub (mix of salt, pepper, garlic powder)
15 225 g bacon, cooked crisp and chopped
16 1 tablespoon Worcestershire sauce

Steps

Step 01

Spoon Baconnaise on your bottom bun, stack on two patties with melty cheese and onions, add more Baconnaise if you're feeling it, and place the top bun. Dig in right away.

Step 02

Stick cut sides of split buns straight onto your hot griddle. Watch and flip when they're looking nicely browned.

Step 03

Let patties sizzle untouched for 3-4 minutes, swipe some mustard on top, flip them, drop a cheese slice on each, and keep cooking 'til cheesy and gooey—about three minutes longer.

Step 04

Leave a little gap between each beef ball on the heated griddle, pile on a handful of sliced onions, smash them flat with your press or sturdy spatula, then hit the patties with seasoning.

Step 05

Turn your skillet or griddle on to medium-high, add a light coat of avocado oil, let it get good and hot.

Step 06

Toss mayo, ketchup, mustard, chopped bacon, Worcestershire, vinegar, all-purpose rub, and pepper flakes into a bowl. Give everything a good stir and chill the sauce till you're ready.

Step 07

In a pan on medium, cook the bacon till it's crunchy. Move to paper towels to drain, then chop it up fine and save for later.

Step 08

Grab a mandoline and cut onions super thin, squeeze them a bit to get rid of extra juice, then tuck them in the fridge for now.

Step 09

Roll ground chuck into six even-sized balls (about 150 g each). Set them on a tray and stick it in the fridge for half an hour so they're cold and ready for searing.

Notes

  1. Keep meat cold until smashing so you get a nice crust.
  2. A burger press works great, but a tough spatula does the trick for pressing those patties flat.

Required Equipment

  • Mixing bowls
  • Burger press or tough spatula
  • Mandoline slicer
  • Large heavy skillet or griddle

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has gluten (buns), dairy (cheese, mayo), eggs (mayo), and maybe mustard.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 910
  • Fat: 59 g
  • Carbs: 41 g
  • Protein: 51 g