Crispy Smash Burgers Baconnaise (Print Version)
# Ingredients:
→ Burger Patties
01 -
2 lbs of 80/20 ground chuck, rolled into balls about 1/3 lb each.
02 -
Season with garlic, pepper, and salt as needed.
03 -
Use yellow mustard during cooking for extra flavor.
04 -
Cook with a touch of avocado oil.
→ Toppings & Buns
05 -
White buns for stacking your burgers.
06 -
Pepper jack cheese slices for a spicy kick.
07 -
Slice 2 onions into thin pieces.
08 -
Crisp up 1/2 lb of bacon; chop it up after.
→ Baconnaise Sauce
09 -
Mix 1/2 cup mayonnaise for the base.
10 -
Combine with 2 tbsp each of ketchup and yellow mustard.
11 -
Add 1 tbsp Worcestershire sauce for depth.
12 -
Toss in 1 tbsp of apple cider vinegar for a tangy touch.
13 -
Don’t forget 1 tbsp of red pepper flakes.
14 -
1 tbsp of your go-to all-purpose rub pulls it together.
# Instructions:
01 -
Shape 1/3 lb balls from the ground meat. Place in the fridge for 30 minutes.
02 -
Slice the onions thin using a mandoline. Squeeze out any liquid and pop them in the fridge.
03 -
Cook the bacon until crunchy, chop it, and set aside.
04 -
Stir together mayo, mustard, ketchup, a bit of bacon, Worcestershire, vinegar, seasoning mix, and chili flakes. Keep it cold.
05 -
Warm the griddle, lightly oil it, press the meat balls, top with onion slices, and smash into the griddle. Sprinkle on seasoning and let them cook 3–4 minutes.
06 -
Spread mustard on the top, flip the patties, toss on cheese slices, and cook another 3 minutes until melty.
07 -
Toast those buns, add a spread of sauce, layer up the double patties, drizzle more sauce, then finish with the top bun.
# Notes:
01 -
80/20 ground chuck gives the juiciest burgers.
02 -
Use a mandoline carefully; grab gloves or a guard for safety.
03 -
Keep chilled meat cold right until it hits the grill.