Smash Burgers with Baconnaise

There’s something magical about a perfectly executed smash burger. The contrast between its lacy, caramelized edges and tender, juicy center creates a burger experience unlike any other. But what if we could make it even better? Enter baconnaise—a luxurious combination of crispy bacon and creamy mayonnaise that transforms an already incredible burger into something truly unforgettable.

This recipe delivers restaurant-quality results right in your own kitchen. Whether you’re planning a weekend cookout, looking for an impressive weeknight dinner, or wanting to wow your guests on game day, these smash burgers with homemade baconnaise will become your new go-to recipe. The best part? They come together in under 30 minutes with simple, accessible ingredients.

What You’ll Need

For the Burgers (Serves 4)

• 1 lb ground beef (80% lean, 20% fat)
• 4 burger buns (brioche or sesame seed recommended)
• 4 slices of your favorite cheese (cheddar, American, or pepper jack work beautifully)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Baconnaise

• 4 strips thick-cut bacon
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard

The ingredient ratios here are carefully balanced. The 80/20 ground beef provides enough fat to keep your patties juicy while developing that coveted crust. The bacon adds smoky richness to the sauce, while the Dijon mustard cuts through the mayonnaise’s richness with a subtle tang. Together, these components create layers of flavor that complement rather than compete with each other.

Building Your Burgers Step by Step

Creating the Perfect Bacon

Begin with your bacon, as it needs to cool before incorporating into the baconnaise. Place your bacon strips in a cold skillet—this allows the fat to render slowly and evenly. Turn the heat to medium and let the bacon cook undisturbed for about 3 minutes. You’ll notice the fat beginning to pool around the strips and the bacon starting to curl slightly at the edges.

Flip each strip carefully and continue cooking for another 3-4 minutes. You’re looking for a deep golden-brown color with crispy edges. The bacon should feel firm to the touch but not brittle. Once perfectly crispy, transfer the strips to a paper towel-lined plate. The paper towels will absorb excess grease while keeping the bacon crispy. Let it cool for about 5 minutes before crumbling into small, uniform pieces.

Crafting the Baconnaise

While your bacon rests, prepare the sauce that will tie everything together. In a small mixing bowl, combine the mayonnaise and Dijon mustard. Stir these together until fully incorporated and smooth. The mustard will lighten the color of the mayonnaise slightly and add subtle specks throughout.

Once your bacon has cooled, crumble it into the mayo-mustard mixture. Use your fingers to break the bacon into pieces roughly the size of peppercorns—small enough to spread easily but large enough to provide textural contrast in every bite. Fold the bacon pieces into the sauce until evenly distributed. Taste and adjust if needed. If you love bacon, add an extra strip’s worth of crumbles. For more tang, incorporate another half teaspoon of mustard. Cover and refrigerate until ready to use.

Forming Your Patties

Divide your ground beef into four equal portions, each weighing about 4 ounces. This is where gentle handling becomes crucial. Roll each portion into a loose ball—don’t pack or compress the meat. Overworking ground beef develops the proteins too much, resulting in dense, tough burgers. You want these balls to just barely hold together. The looser your balls, the more tender your finished burgers will be.

The Smashing Technique

Heat a cast-iron skillet or flat-top griddle over medium-high heat until it’s smoking hot. This step cannot be rushed—a properly preheated surface is essential for achieving that signature crust. Test the temperature by flicking a few drops of water onto the surface. They should instantly sizzle and evaporate.

Place your beef balls on the hot surface, leaving plenty of space between them. Now comes the smash. Using a sturdy metal spatula, press down firmly on each ball with your full body weight. You’re aiming to flatten the patty to about 1/4 inch thick. The edges will become irregular and lacy—this is exactly what you want. Those thin, crispy edges are what make smash burgers special.

Resist the urge to move or adjust the patties. Let them sit undisturbed for 2-3 minutes. During this time, the Maillard reaction is working its magic, creating hundreds of flavor compounds and that beautiful brown crust. Season generously with salt and pepper while the first side cooks.

The Flip and Finish

After 2-3 minutes, use your spatula to check the underside of one patty. You should see a deep brown, almost mahogany crust with darker spots where the meat made the best contact with the pan. Slide your spatula under each patty—you may need to use some force to release the crust—and flip quickly.

Cook the second side for just 1-2 minutes. This side won’t develop quite as much crust, but it will cook through and pick up additional flavor. If you’re adding cheese, lay a slice on each patty about 30 seconds before they finish cooking. The residual heat will melt the cheese perfectly without overcooking the meat.

Toasting Your Buns

While your patties rest for a minute, prepare your buns. Split them and place them cut-side down in the same skillet you used for the burgers. If there’s bacon fat still in the pan, even better—it will add another layer of flavor. Toast for about 1 minute until golden brown with slight charring. The toasted surface creates a barrier that prevents the bun from becoming soggy while adding textural contrast.

Assembly Time

Start with your bottom bun and spread a generous layer of baconnaise—about 1-2 tablespoons per burger. This sauce serves as both flavor enhancer and moisture barrier. Place your hot patty directly on the sauce. The cheese should be melted and beginning to cascade down the sides.

At this point, you can customize with additional toppings. Classic choices include crisp lettuce, ripe tomato slices, thinly sliced red onion, or dill pickle chips. However, the baconnaise is rich enough that the burger doesn’t need much else. Sometimes simplicity allows the star ingredients to shine. Crown your creation with the top bun, toasted side down.

Time Investment and Nutritional Information

From start to finish, these burgers require just 25 minutes of your time. The prep work takes about 10 minutes, while the actual cooking happens in 15 minutes. This makes them perfect for busy weeknights when you want something special without spending hours in the kitchen.

Each complete burger contains approximately 500 calories. This estimate includes the bun, patty, cheese, and baconnaise. The calorie count can vary based on your specific ingredients—using leaner beef or skipping the cheese will reduce calories, while adding extra bacon or using a larger bun will increase them.

Professional Tips for Success

The quality of your spatula matters more than you might think. A heavy, sturdy metal spatula with a flat edge gives you the leverage needed for a proper smash. Flimsy spatulas bend under pressure, preventing good crust formation. Some burger enthusiasts even use a second spatula stacked on top of the first for extra pressing power.

The bacon texture in your baconnaise dramatically affects the eating experience. For a smoother sauce with subtle bacon flavor, chop the bacon very finely. For more pronounced texture and bacon presence in every bite, leave larger crumbles. Some people even prefer a combination—half finely chopped and half in larger pieces.

The bacon fat left in your skillet after cooking is liquid gold. Don’t discard it. Use it to toast your buns, or save it for cooking eggs the next morning. That smoky, savory flavor enhances everything it touches.

Pay attention to your beef temperature before cooking. Cold beef from the refrigerator won’t smash as easily and takes longer to develop a crust. Let your portioned balls sit at room temperature for about 10 minutes before cooking for optimal results.

Why This Method Works

The smash burger technique maximizes surface area contact with the cooking surface. More contact means more Maillard reaction, which translates to more flavor. When you press the beef flat, moisture is forced out and instantly evaporates on the hot pan, concentrating the beef flavor and creating that irresistible crust.

The baconnaise serves multiple purposes. It adds richness and moisture, prevents the bun from getting soggy, and introduces complementary flavors that enhance rather than mask the beef. The slight tang from the Dijon mustard brightens the overall flavor profile, preventing the burger from feeling too heavy despite its indulgent components.

These burgers prove that impressive food doesn’t require complicated techniques or exotic ingredients. With quality beef, perfectly cooked bacon, and proper execution of the smash technique, you can create burger shop-quality results at home. Each element—the crispy crust, melted cheese, creamy baconnaise, and toasted bun—works in harmony to deliver the ultimate burger experience.