Smash Burgers with Baconnaise Sauce (Printer-Friendly Version)
Bold, juicy beef and turkey bacon burgers stacked with tangy baconnaise sauce for elevated flavor and texture.
# Required Ingredients:
→ Beef Patties
01 -
900 g ground chuck (80/20, formed into 150 g balls)
02 -
Salt
03 -
Black pepper
04 -
Garlic powder
05 -
Avocado oil (for cooking)
06 -
Wholegrain mustard (for cooking)
→ Toppings
07 -
2 white onions (thinly sliced)
08 -
150 g pepper jack cheese (slices)
09 -
4 burger buns (toasted)
→ Turkey Bacon
10 -
225 g turkey bacon (cooked until crispy and chopped)
→ Baconnaise Sauce
11 -
120 ml mayonnaise
12 -
30 ml ketchup
13 -
30 ml wholegrain mustard
14 -
120 g crispy chopped turkey bacon
15 -
15 ml Worcestershire sauce
16 -
15 ml apple cider vinegar
17 -
8 g all-purpose rub (salt, pepper, garlic powder mix)
18 -
8 g red pepper flakes
# Step-by-Step Instructions:
01 -
Shape the ground chuck into 150 g portions and roll into balls. Refrigerate the balls for 30 minutes to optimize searing and structure.
02 -
Using a mandoline slicer, carefully slice the onions into very thin rounds. Remove excess moisture with a paper towel and chill until use.
03 -
Cook turkey bacon in a hot frying pan until evenly crisp and golden. Drain excess fat, cool slightly, and finely chop for use in burgers and the sauce.
04 -
In a mixing bowl, combine mayonnaise, ketchup, mustard, chopped crispy turkey bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Stir until well incorporated and refrigerate until assembly.
05 -
Preheat a griddle or heavy frying pan over medium-high heat and coat with avocado oil. Space chilled beef balls apart, top each with sliced onions, and firmly smash with a burger press. Season with salt, black pepper, and garlic powder.
06 -
After 3-4 minutes, spread a layer of mustard atop each patty, then flip burgers. Place a slice of pepper jack cheese on each and cook until the cheese is melted, about 3 minutes more.
07 -
Place the burger buns cut side down on the griddle and toast until golden brown.
08 -
Spread baconnaise sauce on the base of each toasted bun. Stack two smash patties per serving, add more baconnaise sauce on top, and crown with the upper bun.
# Handy Cooking Tips:
01 -
Opt for ground beef with at least 20% fat content for maximum juiciness and flavor.
02 -
Refrigerate meat balls before cooking to maintain structure when smashing.
03 -
Add cheese immediately after flipping patties to ensure proper melting.
04 -
Generously coat the cooking surface with oil to promote even searing and easy release.