There’s something undeniably satisfying about a perfectly cooked smash burger—the crisp, lacy edges, the juicy center, and that rich, savoury aroma that fills the kitchen or backyard. Now imagine pairing that burger with a smoky, creamy, bacon-infused sauce that seeps into every bite. That’s exactly what you get with these Smash Burgers with Baconnaise Sauce: a bold, indulgent twist on the classic burger that feels like the best diner burger you’ve ever had, but made right at home.
Instead of thick patties, smash burgers use thin, loosely packed portions of ground beef pressed directly onto a hot griddle or skillet. This technique creates maximum contact with the heat, forming an ultra-flavourful crust while keeping the inside tender and juicy. Add sweet, griddled onions and a rich baconnaise drizzle, and every mouthful becomes a perfect balance of smoky, tangy, savoury, and just the right amount of messy.
What makes these burgers so special is how straightforward they are. You don’t need fancy ingredients or complicated steps—just good-quality ground chuck, a hot cooking surface, and a handful of pantry staples. The magic lies in the technique and the layered flavours: crisp-edged beef, soft onions, melted cheese, toasted buns, and a bacon-mayo sauce that ties it all together.
Whether you’re planning a casual weeknight dinner, a game day feast, or a backyard cookout with friends, these Smash Burgers with Baconnaise Sauce are sure to become a repeat favourite whenever a burger craving hits.
Core Ingredients for Making the Recipe
To make these flavour-packed smash burgers, you’ll need a few simple, reliable ingredients. Here’s what you’ll need:
For the Smash Burgers
- 2 lbs (900 g) ground chuck (80/20)
The ideal fat ratio for juicy burgers with great flavour and crispy edges. - 2 white onions, paper-thin sliced
For griddled onions that caramelize and soften on the hot surface. - Salt, black pepper, garlic powder
Simple seasonings that let the beef shine while adding depth. - 8 slices bacon
Cooked until crisp; the rendered fat is used for the sauce and griddle. - 8 slices cheddar or American cheese
For perfectly melty, classic burger goodness. - 8 burger buns
Brioche, sesame, or potato buns all work well—choose your favourite. - 1–2 tablespoons butter or oil
For toasting the buns and helping with griddling, if needed.
For the Baconnaise Sauce
- ½ cup mayonnaise
The creamy base of the sauce. - 3 tablespoons bacon fat (cooled slightly)
Adds smoky, savoury flavour and richness. - 1 tablespoon Dijon mustard
For tang and a bit of sharpness. - 1 tablespoon lemon juice or pickle juice
Balances the richness with acidity. - 1 tablespoon finely chopped pickles or relish
Adds texture and a subtle crunch. - ½ teaspoon smoked paprika
Enhances the smokiness from the bacon. - Pinch of cayenne or chilli flakes (optional)
For a gentle heat that doesn’t overpower. - Salt and freshly ground black pepper, to taste
Optional Toppings
- Sliced dill pickles
- Shredded lettuce
- Sliced tomatoes
- Extra crispy bacon pieces
- Additional grilled onions
Step-by-Step
1. Prepare the Onions
Start by slicing your white onions as thinly as possible. A mandoline works well, but a sharp knife and a steady hand are just as effective.
Heat a large griddle or heavy skillet over medium heat. Add a small amount of bacon fat or oil, then toss in the sliced onions. Cook, stirring occasionally, until they soften and begin to turn golden around the edges. You can cook them just until tender for a more subtle onion flavour or let them go longer for deeper caramelization.
Once the onions are soft and fragrant, push them to one side of the griddle or transfer them to a small bowl and keep warm.
2. Cook the Bacon
In a separate pan—or on another section of the griddle—cook the bacon until crisp. Remove the bacon and place it on a paper towel–lined plate to drain. Reserve some of the bacon fat for the baconnaise and for cooking the burgers.
Once cooled, you can leave the bacon strips whole for layering on the burgers or crumble them into pieces for extra crunch.
3. Make the Baconnaise Sauce
In a medium bowl, combine the mayonnaise, slightly cooled bacon fat, Dijon mustard, lemon or pickle juice, smoked paprika, and chopped pickle or relish. Whisk until smooth and creamy.
Taste and season with salt, black pepper, and a pinch of cayenne if you’d like a bit of heat. The sauce should be smoky, tangy, and rich without feeling heavy.
Cover the bowl and refrigerate the baconnaise while you prepare the burgers. As it chills, the flavours meld and the sauce thickens slightly, making it perfect for spreading.
4. Portion and Shape the Beef
Divide the ground chuck into 8 equal portions (around 4 oz / 115 g each). Instead of forming tight patties, loosely roll each portion into a ball. The looser the ball, the easier it will flatten and develop crispy edges when smashed.
Season the outside of each ball lightly with salt, black pepper, and a sprinkle of garlic powder. You’ll add more seasoning on the griddle as they cook.
5. Heat the Griddle or Pan
Set a large cast-iron skillet or flat griddle over medium-high to high heat. You want it very hot—this is key to developing the signature crust of a smash burger.
Add a thin layer of bacon fat or oil to the surface. When it shimmers and just begins to smoke, you’re ready to cook.
6. Smash the Burgers
Place 2–4 beef balls on the hot surface, leaving space between them. Immediately press each ball firmly down with a heavy metal spatula or burger press. If your spatula is small or flexible, use a second spatula or a sturdy jar to help press.
Flatten the beef until very thin—about ¼ inch (6 mm) thick. The edges may look jagged or irregular; that’s perfect. Those thin edges will crisp up beautifully.
While the patties cook, season the exposed side with a little more salt, black pepper, and garlic powder.
Cook the patties for about 2–3 minutes, without moving them, until the edges are deeply browned and crisp.
7. Flip and Add Cheese
Using a spatula, carefully scrape under each patty, lifting enough to keep the crust intact, then flip.
Once flipped, place a small portion of griddled onions on top of each patty, followed by a slice of cheese. The heat from the pan and burger will melt the cheese over the onions, wrapping everything in a gooey layer.
Cook for another 1–2 minutes, just until the cheese melts and the burger is cooked through but still juicy.
You can stack two smashed patties on top of each other for a double burger if you want an extra indulgent result.
8. Toast the Buns
While the last batch of patties cooks, split the burger buns and toast them, cut side down, on the griddle or in a separate pan with a bit of butter or bacon fat.
You’re aiming for golden brown, slightly crisp edges with a soft interior. Toasted buns hold up better against juicy patties and creamy sauce, so don’t skip this step.
9. Assemble the Smash Burgers
Spread a generous spoonful of baconnaise on the cut side of the bottom bun.
Add some crispy bacon strips or crumbles, if using.
Place a smash burger patty (or two, if you’re making doubles) on top.
Add extra griddled onions, pickles, lettuce, or any of your favourite toppings.
Finish with another dollop of baconnaise on the top bun, then press it gently over the burger.
Serve immediately while the cheese is melted, the patties are hot, and the sauce is creamy.
Flavor Variations and Creative Twists
One of the best things about smash burgers is how infinitely customizable they are. Here are some fun ways to change things up while keeping the same basic recipe:
Spicy Jalapeño Smash Burgers
Add thinly sliced fresh or pickled jalapeños on top of the cheese, or mix a little hot sauce into the baconnaise. This gives a bright kick that pairs beautifully with the smoky bacon and rich beef.
Caramelized Onion & Mushroom Smash
Cook sliced mushrooms alongside the onions until browned and tender, then pile them onto the burger before adding the cheese. The umami from the mushrooms adds depth and restaurant-level flavour.
Blue Cheese Baconnaise
Stir a bit of crumbled blue cheese into the baconnaise for a bold, tangy twist. This pairs especially well with the smoky bacon and crisp burger edges.
BBQ Baconnaise Twist
Replace the lemon or pickle juice with a spoonful of your favourite BBQ sauce. The result is a sweet-smoky baconnaise that makes the burger feel like something off a smokehouse menu.
Garlic Lover’s Smash Burger
Increase the garlic powder slightly and add a finely minced clove of garlic to the baconnaise. This variation is perfect for garlic fans who want that extra punch.
How to Serve
These Smash Burgers with Baconnaise Sauce are at their best served fresh off the griddle, when the patties are hot, the cheese is melted, and the sauce is silky and cool.
Classic Serving Ideas
Pair them with:
- Crispy French fries or potato wedges
- Onion rings
- Coleslaw
- A simple green salad
For a more casual, crowd-pleasing setup, you can create a mini burger bar with:
- Extra baconnaise in a small bowl
- Bowls of sliced pickles, jalapeños, lettuce, and tomato
- Additional crispy bacon pieces
- Different cheeses like pepper jack, Swiss, or provolone
This lets everyone customise their burger exactly how they like it.
Tips & Variations
Choose the Right Ground Beef
Ground chuck with an 80/20 ratio (80% meat, 20% fat) is ideal. The fat content is what helps create a juicy burger and that delicious, crispy crust.
Don’t Overwork the Meat
Handle the beef gently. Over-mixing or packing it too tightly will make the patties dense instead of tender.
Smash Immediately
Place the beef on the hot griddle and smash right away. If you wait too long, the exterior will start cooking before you can flatten it properly, and the crust won’t develop as well.
Use a Sturdy Spatula
A heavy, flat metal spatula makes smashing easier and helps you scrape up all the crispy bits when you flip the patty.
Control the Heat
You want a hot surface, but not so hot that the burgers burn before they cook through. Medium-high to high heat is usually perfect. If the oil or fat is smoking excessively, reduce the heat slightly.
Rest the Burgers Briefly
While you don’t need a long resting time, letting the cooked burgers sit off the heat for a minute before serving helps the juices redistribute slightly.
Adjust the Baconnaise
You’re in control of the flavour balance:
- Add more lemon or pickle juice for extra tang.
- Increase smoked paprika for deeper smokiness.
- Add more bacon fat for richness (but taste as you go so it doesn’t become too heavy).
Final Thoughts
Smash Burgers with Baconnaise Sauce are a celebration of everything people love about comfort food: simple ingredients, bold flavour, and satisfying textures. From the crispy, lace-edged patties to the sweet onions and smoky baconnaise, each component plays its part in creating a burger that feels indulgent yet approachable.
You don’t need a fancy grill, expensive equipment, or restaurant training to pull this off. With a hot pan, good-quality beef, and a few basic ingredients, you can create burgers that easily rival your favourite burger spot.
Whether you’re cooking for family, friends, or just treating yourself, these smash burgers are the kind of meal that brings everyone to the table quickly—and keeps them there for “just one more” bite.
FAQ
Can I use a different type of ground meat?
Yes. While ground chuck (80/20) is ideal, you can use ground sirloin, a leaner mix, or even turkey or chicken. Just keep in mind that leaner meats may not develop as rich a crust and can dry out more easily, so avoid overcooking.
Do I need a special smash burger press?
No. A sturdy, flat metal spatula works well. If it’s thin or flexible, you can reinforce it by pressing down with another spatula or a heat-safe object like a small pan or jar.
Can I make the baconnaise ahead of time?
Absolutely. Baconnaise can be made up to 2–3 days in advance. Store it in an airtight container in the refrigerator and give it a quick stir before using.
What if I don’t eat pork?
You can skip the bacon and instead add smoked paprika and a little extra garlic to the sauce to mimic some of that smoky depth. You can also use turkey bacon if you prefer.
Can I cook these burgers on an outdoor grill?
Yes, if you have a flat griddle or grill plate placed over the grates. Smash burgers need a solid surface to press into—you can’t smash them over open grill grates. A cast-iron skillet on the grill works beautifully.
How do I prevent the burgers from sticking to the pan?
Make sure the pan or griddle is very hot before adding the beef, and use a thin layer of oil or bacon fat. When it’s time to flip, use a firm scraping motion under the patty to release the crust.
These Smash Burgers with Baconnaise Sauce bring together everything that makes burgers unforgettable: crispy, juicy beef, melty cheese, sweet onions, and a rich, smoky sauce that you’ll want to put on everything. Once you try them, they’ll quickly become your go-to burger whenever you’re in the mood for something bold, comforting, and totally satisfying.
