Baconnaise Smash Burgers (Print)
Crisped onions, smashed patties, gooey cheese, zingy baconnaise, and cooked bacon stacked on a toasted bun.
# 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:
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.
02 -
Stick cut sides of split buns straight onto your hot griddle. Watch and flip when they're looking nicely browned.
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.
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.
05 -
Turn your skillet or griddle on to medium-high, add a light coat of avocado oil, let it get good and hot.
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.
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.
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.
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:
01 -
Keep meat cold until smashing so you get a nice crust.
02 -
A burger press works great, but a tough spatula does the trick for pressing those patties flat.