Smash Burgers with Baconnaise Sauce Ingredients

The Smash Burger has taken the culinary world by storm for one simple reason: The Crust. Unlike thick, pub-style burgers that focus on interior temperature, the smash burger is all about the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

To balance that intense, savory sear, we’re pairing it with Baconnaise, a smoky, salty, and creamy sauce that uses the “liquid gold” (bacon fat) to elevate a standard condiment into something legendary.

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The Secret to the “Smash”

To get those lacy, crispy edges, you need three things:

1. High Heat: A cast-iron skillet or flat-top griddle is essential.
2. The “Dry” Sear: Do not oil the pan! You want the meat to stick to the metal momentarily to create the crust.
3. The 80/20 Rule: You need 20% fat. Anything leaner will result in a dry burger that doesn’t “lace” at the edges.

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Recipe: Smash Burgers with Signature Baconnaise

The Burger Ingredients

• 2 lbs Ground Chuck (80/20 blend), rolled into 8 loose balls (about 4oz each).
• 2 White Onions, sliced paper-thin (use a mandoline if possible).
• 8 Slices American Cheese (it has the perfect melting point).
• 4 Brioche Buns, buttered and toasted.

The Baconnaise Sauce

• ½ cup High-quality Mayonnaise.
• ½ lb Bacon, cooked until extra crispy and finely chopped.
• 1 tbsp Reserved Bacon Grease (warm).
• 1 tsp Smoked Paprika.
• 1 tsp Garlic Powder.
• A splash of Pickle Juice (for acidity).

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Step-by-Step Instructions

1. The Baconnaise Prep

In a small bowl, whisk together the mayonnaise, chopped bacon, warm bacon grease, paprika, garlic powder, and pickle juice. Let it sit in the fridge while you cook the burgers; this allows the smoky bacon flavor to infuse the mayo.

2. The Onion “Steam”

Get your cast-iron skillet screaming hot over high heat. Place a loose ball of meat on the skillet and immediately top it with a handful of the thinly sliced onions.

3. The Smash

Using a heavy spatula (and a second tool to press down if needed), smash the meat and onions into the pan until the patty is very thin. You want the onions to be pressed into the meat. Season the back side generously with salt and pepper.

4. The Flip and Melt

Sear for about 2 minutes until the edges are dark brown and crispy. Flip the patty (the onions should now be underneath, caramelizing against the hot metal). Immediately place a slice of American cheese on top. Cook for only 1 more minute.

5. The Build

Spread a thick layer of Baconnaise on both the top and bottom of your toasted brioche buns. Stack two patties for a “Double Smash,” add a few pickles, and serve immediately.

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Smash Burger Masterclass: The Logic

Technique	Why We Do It	The Result
Loose Balls	Keeps the meat tender.	A burger that melts in your mouth.
Cold Meat	Prevents fat from melting too soon.	Maximum “juice” retention.
Thin Onions	They cook in the burger’s fat.	Sweet, caramelized “French Onion” flavor.
Baconnaise	Fat-on-fat flavor profile.	Extreme richness and smokiness.

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3 Tricks for a Better Burger

• Don’t Over-Smash: You only smash once, the moment the meat hits the pan. If you smash later in the cooking process, you’ll force all the juices out, leaving you with a dry patty.
• The “Lace” Factor: When smashing, aim to make the edges even thinner than the center. This creates the “lacy” bits that become the crispiest parts of the burger.
• The Bun Barrier: Always toast your buns with butter. This creates a fat-resistant barrier so the juices from the meat and the Baconnaise don’t make the bread soggy.

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The Verdict: The combination of the crispy, onion-infused meat and the bacon-heavy sauce is an assault on the senses in the best way possible. It’s salty, smoky, and crunchy.