Smash Burgers with Baconnaise Sauce (Print Version)
# 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:
01 -
Shape the ground chuck into loose 1/3-pound balls. Place them in the fridge for 30 minutes to firm up.
02 -
Slice the onions ultra-thin using a mandoline slicer. Press out extra water and keep them in the fridge until needed.
03 -
Cook the bacon until crispy and golden, then chop it into tiny bits.
04 -
In a bowl, combine mayo, ketchup, mustard, bacon pieces, Worcestershire, apple cider vinegar, crushed red pepper, and your preferred seasoning blend. Stir well!
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.
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.
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:
01 -
Opting for 80/20 ground chuck makes your patties juicy and full of flavor.
02 -
Before slicing onions, use gloves or a safety guard to protect your hands from the sharp mandoline blade.