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Juicy Bacon Smash Burgers

Featured in Delicious Main Dish Recipes for Every Occasion.

Whip up flavorful burgers quickly! Start by forming loose balls of ground chuck and letting them chill for firmness. Use a mandoline carefully to slice onions paper-thin, then press out the moisture. Cook thick bacon until crispy and chop it up into bits. Mix mayo, ketchup, mustard, bacon bits, Worcestershire, vinegar, seasoning, and red pepper to make a zesty baconnaise. Heat a griddle until it’s smoking hot, oil it up, and place the chilled beef balls apart. Top with onions and flatten with a spatula. Season with salt, pepper, and garlic powder. After three minutes, slather mustard on top, flip them, toss on cheese, and cook for another three minutes. Toast buns on the griddle, layer sauce on them, stack two patties, add extra sauce, and cap it with the top bun. Share these tasty burgers with loved ones!
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Updated on Tue, 15 Apr 2025 20:05:38 GMT
Bacon Smash Burgers Pin it
Bacon Smash Burgers | chefmelt.com

Discover how to make incredible smash burgers with crispy edges and juicy centers, finished with gooey cheese and homemade baconnaise. This technique brings the food truck experience to your kitchen through the right heat and proper smashing methods.

After tons of practice, I've found that getting the heat and timing just right makes all the difference in creating that perfect smash burger texture.

Main Components

  • Ground Beef: Pick 80/20 meat, fresh-ground when possible
  • American Cheese: The classic option
  • Potato Rolls: Great for getting golden brown
  • Yellow Mustard: For that extra flavor boost
  • Crispy Bacon: Key for amazing sauce
  • Good Mayo: The sauce foundation
  • Kosher Salt: For that perfect flavor
  • Black Pepper: Just crack it fresh

How To Make It

1. Get Your Meat Ready:
Form cold 80/20 ground beef into 3-ounce balls without overhandling. Keep them cold. Get your cooking surface to 400°F - you'll know it's ready when water drops dance and disappear right away.
2. The Smash Technique:
Drop your meatball onto the hot surface. Push down hard with a sturdy spatula or press until it's about ¼-inch thick all over. Sprinkle plenty of salt and pepper. Don't touch it for 2-3 minutes while that amazing crust develops.
3. The Perfect Flip:
When the edges turn dark brown, use a sharp spatula to carefully scrape up all the crispy bits. Flip it quickly. Put cheese on top right away and cook another minute.
4. Whip Up Baconnaise:
Combine 1 cup mayo with ¼ cup tiny bacon pieces, 1 tablespoon mustard, and some black pepper. You can make this a day or two early and keep it in the fridge.
5. Put It All Together:
Brown your rolls on the hot surface until golden. Spread baconnaise on both halves. Put your burger on the bottom part, add whatever toppings you like, and top it off. Wait a minute before digging in.
Smash Burgers with Baconnaise Sauce Pin it
Smash Burgers with Baconnaise Sauce | chefmelt.com

Ways To Top Your Burger

  • Classic: Fresh lettuce, tomato slices, onion rings, pickle chips
  • Deluxe: Sweet browned onions, sautéed mushrooms, melty Swiss
  • Southwest: Creamy avocado, spicy jalapeños, pepper jack cheese
  • BBQ Style: Crunchy onion strings, bacon strips, tangy BBQ sauce
  • California: Sliced avocado, fresh sprouts, creamy ranch

Keeping Everything Fresh

These burgers taste best right off the heat, but you can get stuff ready ahead:

  • The baconnaise keeps up to 3 days in the fridge
  • You can shape your meatballs and chill them for up to 8 hours
  • Chop and slice toppings early and keep them separate
  • Always toast your rolls right before serving
Smash Burgers with Baconnaise Sauce Recipe Pin it
Smash Burgers with Baconnaise Sauce Recipe | chefmelt.com

Getting The Heat Just Right

The magic comes down to temperature control:

  • Your cooking surface must hit 400°F
  • Store meat in the fridge until you're ready
  • Leave plenty of space between burgers
  • Wait for the surface to get hot again between batches
  • Brown your rolls just before building your burgers
Homemade Smash Burgers with Baconnaise Sauce Pin it
Homemade Smash Burgers with Baconnaise Sauce | chefmelt.com

These smash burgers show that basic cooking know-how can create something amazing. Start with good ingredients, watch your heat, and time everything right. Whether you're cooking for your family or friends hanging out, you'll get burgers that taste like they came from your favorite restaurant.

Frequently Asked Questions

→ Why is 80/20 ground chuck recommended?
It has just the right mix of meat and fat for juicy, flavorful burgers.
→ Can I use a different cheese instead of pepper jack?
Sure, swap it with cheddar, American, or any cheese that melts well.
→ How can I tell if my griddle is ready?
It’s hot enough when it starts smoking faintly and water sizzles fast on contact.
→ Is it okay to prep the baconnaise ahead of time?
Yup, whip it up a day early and keep it chilled in the fridge.
→ Is this dish meat-free?
Nope, it’s got beef, bacon, and cheese, so it’s not vegetarian-friendly.

Juicy Bacon Smash Burgers

Packed with bold taste, these juicy patties come with gooey cheese and a tasty baconnaise drizzle. A must for any burger fan!

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 burgers)

Dietary: ~

Ingredients

→ Burger Making

01 2 lbs of 80/20 ground chuck, shaped into loose balls about 1/3-pound each
02 Thinly sliced sweet white onions
03 Crispy, chopped thick-sliced bacon (1/2 pound)
04 Seasoning mix: garlic powder, black pepper, and salt
05 Sliced pepper jack cheese
06 Soft burger rolls
07 Avocado oil for greasing the griddle
08 Yellow mustard

→ The Bacon Mayo Mixture

09 1/2 cup mayo, preferably full-fat
10 2 tbsp of ketchup
11 Yellow mustard (2 tbsp)
12 Cooked bacon bits (1/2 pound)
13 1 tbsp of Worcestershire sauce
14 1 tbsp apple cider vinegar
15 1 tbsp of seasoning spice mix
16 Crushed red pepper flakes, 1 tbsp

Instructions

Step 01

Shape the ground chuck into loose 1/3-pound balls. Place them in the fridge for 30 minutes to firm up.

Step 02

Slice the onions ultra-thin using a mandoline slicer. Press out extra water and keep them in the fridge until needed.

Step 03

Cook the bacon until crispy and golden, then chop it into tiny bits.

Step 04

In a bowl, combine mayo, ketchup, mustard, bacon pieces, Worcestershire, apple cider vinegar, crushed red pepper, and your preferred seasoning blend. Stir well!

Step 05

Heat a griddle on high. Drizzle it with avocado oil, place chilled burger balls, then add onion slices on top. Smash the patties flat with a sturdy spatula and sprinkle seasoning generously over them.

Step 06

After 3 minutes, when the patties have a crust, brush the mustard on top, flip them, and add sliced pepper jack cheese. Let them cook for 3 more minutes until the cheese melts.

Step 07

Lightly toast buns on the griddle. Spread the bacon-mayo mixture on the bottom bun, stack two patties, top it off with more sauce, and finish with the top bun. Serve piping hot!

Notes

  1. Opting for 80/20 ground chuck makes your patties juicy and full of flavor.
  2. Before slicing onions, use gloves or a safety guard to protect your hands from the sharp mandoline blade.

Tools You'll Need

  • Mandoline slicer (use with caution)
  • Hot griddle or stovetop flat-top
  • Strong spatula for pressing patties
  • Mixing bowls for sauces
  • Tongs or flipping tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy is included (cheese, mayo).
  • Contains gluten (burger rolls).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 750
  • Total Fat: 50 g
  • Total Carbohydrate: 30 g
  • Protein: 40 g