Smash Burgers with Baconnaise Sauce

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Few things in life compare to the sheer indulgence of a well-made smash burger—and this one takes it to an entirely new level. Featuring ultra-crispy edges on a juicy beef patty, sweet and sticky caramelized onions, tangy pickles, and a generous dollop of smoky, savory baconnaise sauce that oozes with every bite—this burger is unapologetically bold and rich in flavor.

The contrast of textures and flavors makes every mouthful unforgettable. The crispiness of the seared beef, the creaminess of the homemade baconnaise, and the buttery, toasted brioche bun combine for a show-stopping meal that’s easy to make yet fancy enough to impress. Whether you’re craving a quick dinner or planning a weekend food indulgence, this recipe hits the spot.

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Ingredients for Smash Burgers with Baconnaise Sauce

For the Burger Patties:

• 1 lb ground beef (80/20 blend recommended)
• Salt and black pepper to taste
• 1 tbsp neutral oil for cooking

For the Baconnaise Sauce:

• 4 slices of cooked crispy bacon, finely chopped
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp apple cider vinegar

Toppings:

• Caramelized onions (1 large onion, thinly sliced and slowly cooked in butter or oil)
• Dill pickle chips
• Optional: sharp cheddar cheese slices

For the Buns:

• 2 brioche burger buns
• 1 tbsp butter for toasting

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Step 1: Prepare the Baconnaise Sauce

In a small mixing bowl, combine the mayonnaise, finely chopped crispy bacon, Dijon mustard, smoked paprika, garlic powder, black pepper, and apple cider vinegar. Stir until well blended and smooth. Taste and adjust seasoning if needed. Cover and refrigerate while you prepare the rest of the burger. This allows the flavors to deepen and develop.

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Step 2: Caramelize the Onions

In a skillet over medium-low heat, add a tablespoon of butter or oil and the thinly sliced onion. Cook slowly, stirring occasionally, for about 20-25 minutes until the onions are deeply golden brown and jammy. Don’t rush this step—it’s what brings that sweet, savory magic to every bite.

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Step 3: Toast the Buns

Cut the brioche buns in half and butter the cut sides. Toast them in a hot skillet until golden and slightly crispy. Set aside.

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Step 4: Smash and Cook the Patties

Divide the ground beef into 2–4 loosely packed balls. Heat a cast iron skillet over medium-high heat until smoking hot. Add a little oil and place the beef balls in the pan. Use a metal spatula to press each ball down firmly into a thin patty. Season with salt and pepper. Cook for about 2-3 minutes until the edges are crispy and the bottom is browned. Flip once and cook for 1 more minute. Add cheese if using and allow it to melt.

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Step 5: Assemble the Burgers

Spread a generous amount of baconnaise sauce on both sides of the toasted buns. Place the burger patty on the bottom bun, top with pickles, caramelized onions, and an extra drizzle of sauce. Cap it with the top bun.

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Step 6: Serve and Devour

Serve immediately while hot and juicy. Pair with fries, a crisp salad, or even a cold beer if you’re going all in.

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Estimated Nutrition

Per single burger with sauce and toppings:

• Calories: ~720
• Protein: 28g
• Fat: 52g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 6g
• Sodium: 980mg

Note: These values are estimates and may vary based on specific brands and ingredient quantities used.

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Frequently Asked Questions

1. Can I use store-bought mayonnaise for the sauce?

Yes! Use any good-quality mayonnaise as the base for your baconnaise. It’s the bacon and spices that really elevate it.

2. What type of ground beef is best for smash burgers?

An 80/20 blend (80% lean, 20% fat) is ideal for juicy and flavorful patties.

3. Can I grill the burgers instead of pan-searing?

Smash burgers need high direct heat and a flat surface for that signature crust. A griddle plate on the grill can work, but traditional grill grates won’t give the same results.

4. Is there a vegetarian version of baconnaise?

You can try a plant-based mayo and use smoked tempeh bits or coconut bacon as a sub for real bacon.

5. How do I avoid dry burgers?

Don’t overcook the patties and avoid pressing them after the initial smash. Also, a touch of melted cheese and the sauce helps retain juiciness.

6. Can I prep anything ahead of time?

Yes! You can make the sauce, caramelize the onions, and shape the patties in advance. Store everything separately in the fridge.

7. What side dishes pair well with this burger?

Classic fries, sweet potato wedges, coleslaw, or even a crisp pickle salad make excellent sides.

8. How do I keep the bun from getting soggy?

Toast the bun well and apply sauce just before serving. A layer of lettuce between the patty and bun can also help act as a moisture barrier.

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