There’s nothing quite like biting into a perfectly seared smash burger, especially when it’s topped with a smoky, creamy baconnaise sauce. This recipe combines the irresistible crisp edges of classic diner-style burgers with the rich flavor of bacon-infused mayo. I tried this version on a cast-iron skillet, and it turned out beautifully juicy and flavorful—the kind of burger you can’t help but crave again the next day. Whether you’re hosting a weekend cookout or making an indulgent dinner for two, these burgers hit all the right notes: crunchy, creamy, salty, and downright satisfying.
Why You’ll Love This Recipe
These Smash Burgers with Baconnaise Sauce are quick, flavorful, and use simple ingredients. The smashing technique ensures a crispy crust while keeping the inside tender and juicy. The homemade baconnaise adds a smoky richness that elevates this burger far beyond anything you’ll find at a fast-food joint. It’s easy enough for weeknights but impressive enough for entertaining.
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Smash Burgers with Baconnaise Sauce – The Ultimate Juicy Burger Experience
- Total Time: 30 mins
- Yield: 4 burgers
- Diet: Halal
Description
Juicy, crispy-edged smash burgers layered with melted cheese, crisp lettuce, tomato, and a rich, smoky baconnaise sauce for an indulgent twist on a classic burger.
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 brioche burger buns
- 4 slices cheddar cheese
- Salt and black pepper, to taste
- 1 tbsp butter
- 1/2 cup lettuce, shredded
- 1 tomato, sliced
- 1/4 red onion, sliced (optional)
- 2 tbsp vegetable oil (for searing)
- Baconnaise Sauce:
- 1/2 cup mayonnaise
- 2 tbsp cooked bacon, finely chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the baconnaise sauce: In a small bowl, mix mayonnaise, chopped bacon, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper. Chill until ready to use.
- Divide ground beef into 4 equal balls (about 4 oz each). Do not pack tightly.
- Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add a little oil.
- Place 1–2 beef balls on the hot surface and immediately press them flat using a burger press or sturdy spatula. Smash until about 1/4-inch thick.
- Season with salt and pepper. Cook for 2–3 minutes until edges are crispy and browned.
- Flip, add a slice of cheese, and cook another 1–2 minutes until melted and internal temperature reaches desired doneness.
- Toast the buns lightly in butter until golden.
- Assemble burgers: spread baconnaise sauce on the bottom bun, add lettuce, tomato, and onion if desired, then place the burger patty. Add more sauce on top and finish with the top bun.
- Serve immediately with fries or pickles.
Notes
- Use freshly ground beef for the best texture and flavor.
- For extra crispiness, avoid overcrowding the pan.
- Baconnaise sauce can be made ahead and refrigerated for up to 3 days.
- Swap cheddar for American or Swiss cheese if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Griddle or Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef (80/20 blend) – The perfect fat ratio for juicy, flavorful burgers. Leaner blends tend to dry out, so stick with 80/20 for that authentic diner-style result.
Salt and black pepper – Simple seasoning lets the beef flavor shine through while creating a delicious crust during searing.
Butter or oil – Used for greasing the skillet or griddle to prevent sticking and help with browning.
Cheddar cheese – Melts beautifully over the burger, adding that creamy, sharp flavor that pairs perfectly with the baconnaise.
Burger buns – Choose soft brioche or potato rolls; they toast well and hold up to the juicy patties without falling apart.
Cooked bacon – Adds a smoky crunch that complements both the burger and the sauce.
Mayonnaise – The base for the baconnaise; rich and creamy to balance the salty bacon flavor.
Lemon juice – Adds brightness to the baconnaise, cutting through the richness.
Paprika – Provides a subtle smoky note that enhances the bacon flavor.
Garlic powder – Rounds out the sauce with a savory kick.
Directions
Start by making the baconnaise sauce. In a small bowl, combine finely crumbled cooked bacon, mayonnaise, lemon juice, paprika, and garlic powder. Stir until smooth, then chill in the refrigerator while preparing the burgers.
Heat a cast-iron skillet or griddle over medium-high heat until very hot. Divide the ground beef into loose 2-ounce balls. Place each ball on the skillet and immediately press it flat using a metal spatula or burger press—this is what gives the burger its signature crispy edges. Season with salt and pepper.
Cook for 1–2 minutes per side, or until the edges are browned and caramelized. Flip, top with cheese, and cook for another minute until the cheese melts. Toast the burger buns in the same skillet, face down, until lightly golden.
To assemble, spread baconnaise on both sides of the bun, add a cheesy burger patty, and layer with crispy bacon and any toppings you love—like lettuce, tomato, or pickles. Serve immediately while hot and melty.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 burgers.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Storage/reheating
Store leftover patties and sauce separately in airtight containers. The patties keep well in the refrigerator for up to 3 days, and the baconnaise can last up to a week. To reheat, warm the patties in a hot skillet for a minute or two to crisp them back up. Avoid microwaving, as it can make the burgers soggy.
Variations and Customizations
Double Smash
Add two smaller patties per burger for a classic double smash style with extra cheese in between.
Spicy Baconnaise
Mix in a teaspoon of hot sauce or a pinch of cayenne pepper for a fiery version of the sauce.
Garlic Butter Finish
Brush melted garlic butter on the toasted buns for an extra indulgent touch.
Caramelized Onion Twist
Top the burgers with sweet caramelized onions for a flavor that pairs beautifully with the baconnaise.
Avocado Deluxe
Add fresh avocado slices for creaminess and balance against the smoky, salty flavors.
FAQs
What is baconnaise sauce made of?
It’s a creamy blend of mayonnaise, crumbled bacon, lemon juice, paprika, and garlic powder.
Can I make the baconnaise ahead of time?
Yes, it can be made up to 5 days in advance and stored in the fridge.
Do I need a burger press?
No, but a sturdy metal spatula works great for smashing.
Can I use turkey or chicken instead of beef?
Yes, though you’ll lose some of the rich beef flavor and crust texture.
What cheese works best?
Cheddar is classic, but American, Swiss, or pepper jack all melt beautifully.
How do I prevent the burgers from drying out?
Use an 80/20 beef blend and avoid overcooking past medium.
Can I grill these instead?
Yes, though the high-heat sear of a skillet gives the best crust.
How do I keep my buns from getting soggy?
Toast them before assembling to create a barrier against moisture.
Is baconnaise gluten-free?
Yes, just ensure your mayo and seasonings are certified gluten-free.
Can I freeze the patties?
Yes, shape and freeze them raw, then cook from frozen when ready.
Conclusion
These Smash Burgers with Baconnaise Sauce deliver everything you want in a burger—crispy edges, juicy centers, and a smoky, creamy sauce that takes it over the top. They’re simple to make yet feel gourmet enough for a weekend splurge. Once you try this combination of sizzling beef and bacon-rich mayo, you’ll never look at ordinary burgers the same way again.
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