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