Smash burgers with bacon-flavored baconnaise are a delightful twist on traditional burgers, featuring a savory baconnaise for a flavor-packed experience. With bacon flavor infused into the mayonnaise spread, every bite bursts with smoky, tangy notes.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 minutes | 10 minutes | 30 minutes | 4 servings | Easy | American |
Why This Recipe Works
This smash burger recipe works because the method creates a deeply browned crust, enhancing the beef’s natural flavors and locked-in juiciness. From experience, the key is to use a high-fat ground beef, ensuring the patties remain moist and flavorful while cooking.
The accompanying baconnaise adds a bacon-inspired kick without actual bacon, making it suitable for diverse dietary preferences. The combination of textures and flavors elevates this dish to a gourmet level, proving that superb taste can be achieved simply and effectively.
Ingredients
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Bacon-Flavored Baconnaise | ||
| Bacon (See Note 1) | 2 slices | Use turkey or halal bacon for dietary preferences |
| Whole-egg mayonnaise | 125g (½ cup) | |
| Dijon mustard | 1 tbsp | Regular mustard can be substituted |
| Fresh lemon juice | 1 tsp | Lime juice is an alternative |
| Garlic powder | ½ tsp | |
| Smoked paprika (optional) | ½ tsp | Regular paprika or chili powder can be used |
| Cooking salt | To taste | Sea salt or table salt |
| Freshly cracked black pepper | To taste | Pre-ground can be used |
| Burgers | ||
| Minced beef (80/20 lean-to-fat ratio) | 500g (1 lb) | Not extra-lean beef |
| Cooking salt | 1 tsp | Sea salt or table salt |
| Freshly cracked black pepper | ½ tsp | Pre-ground can be used |
| Bacon | 4 slices | Use turkey or halal bacon for dietary preferences |
| Olive oil | 2 tbsp | Vegetable oil as an alternative |
| Cheddar or American burger cheese | 4 slices | Your preferred cheese can substitute |
| To Serve | ||
| Burger buns, toasted | 4 | Whole wheat or gluten-free for alternatives |
| Shredded lettuce (e.g., cos/romaine) | 60g (1 cup) | Any crisp lettuce type can be used |
| Tomato, sliced | 1 | Roma or heirloom preferred |
| Gherkins (dill pickles) | To taste | Sweet pickles as a sweeter option |
| Fries (optional) | Optional side | |
| Green Leafy Salad with Balsamic Dressing (optional) | Optional side | |
| Extra baconnaise, to dip | Additional for serving | |
Step-by-Step Instructions
- Prepare the baconnaise:
- Heat a large frying pan over medium–high heat.
- Add the bacon and cook for 4–6 minutes, turning occasionally, until crispy.
- Remove from the pan and, once cool enough to handle, finely chop.
- In a small bowl, combine bacon, mayonnaise, mustard, lemon juice, garlic powder, and smoked paprika.
- Stir the mixture until well mixed, seasoning with salt and pepper to taste.
- Set aside or refrigerate until ready to use.
- Divide minced beef into four, rolling each portion into a ball.
- Sprinkle with salt and pepper right before cooking.
- Heat the frying pan over medium–high heat.
- Cook the bacon for 4–6 minutes until crispy and golden, then set aside.
- Spoon out excess fat, and wipe the pan clean with a paper towel.
- Add olive oil to the pan, along with the beef.
- Use the back of a spatula to smash patties flat, cooking for 4–5 minutes per side until cooked through.
- In the last minute, place a slice of cheese on each patty, then cover the pan to melt the cheese.
- Spread baconnaise on each toasted bun half.
- Place lettuce on the bottom bun, followed by a cheesy burger patty, tomato slice, and pickles.
- Add the top bun, dolloped with more baconnaise if desired.
- Serve burgers with your favorite sides, such as fries or a side salad, and extra baconnaise for dipping.
- Use room temperature meat for better searing.
- Smash the patty only once to maximize crust development.
- Chill baconnaise for at least an hour to enhance flavor cohesion.
- Toast the buns briefly for optimal texture and warmth.
- Ensure bacon is crispy to impart the right texture contrast.
- Adjust seasoning at the end to maintain preferred taste balance.
- Overcooking the patties makes them dry; cook precisely for juiciness.
- Using lean beef reduces flavor; opt for 80/20 for best results.
- Applying pressure while smashing multiple times reduces moisture.
- Skipping toasted buns leads to a soggy texture; always toast.
- Prepare the baconnaise: Fry halal or turkey bacon in a skillet until crisp. Crumble and add to a bowl with mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika (if using), and black pepper. Mix until smooth. Set aside.
- Season beef with salt and pepper. Press into 4 thin patties (4 cm diameter). Heat oil in a cast-iron skillet over medium-high heat until shimmering. Cook patties 1–2 minutes per side, or until fully browned and juicy. Place a slice of cheese on each patty during the last 30 seconds of cooking.
- Assemble burgers: Spread baconnaise on the bottom buns, add lettuce, patties with cheese, pickles (if using), and ketchup (if using). Top with buns and serve immediately.
Make the burger patties:
Cook the burgers:
Assemble the burgers:
Serve:
Chef Tips for Perfect Results
Common Mistakes to Avoid
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Whole-egg mayonnaise | Vegan mayonnaise | Slightly less creamy but still rich |
| Dijon mustard | Yellow mustard | Milder taste substitute |
| Minced beef | Turkey | Lean flavor, adjust cooking time |
| Cheddar cheese | Gouda cheese | Smoother and sweeter taste |
| Tomato | Avocado slices | Creamier texture contrast |
Serving Suggestions and Pairings
Pair these scrumptious smash burgers with crispy sweet potato fries and a tangy coleslaw for a complete meal. Serve with an iced tea or lemonade for a refreshing contrast during summer barbecues. For a more indulgent pairing, try a rich chocolate milkshake on the side, perfect for balancing savory and sweet.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | Up to 3 days | Store in airtight containers, reheat in a skillet or microwave |
| Freezer | Up to 2 months | Wrap each component separately, defrost overnight before heating |
Nutritional Information
| Nutrient | Amount per Serving | Approximate values |
|---|---|---|
| Calories | 650 kcal | |
| Protein | 37g | |
| Fat | 50g | |
| Carbohydrates | 22g | |
| Fiber | 2g | |
| Sugar | 4g | |
| Sodium | 1200mg |
Frequently Asked Questions
Can I substitute the mayonnaise?
Yes, vegan mayonnaise works well as a substitute. The result is slightly less creamy but still maintains richness in flavor.
How do I know when the patties are done?
Burger patties are done when the internal temperature reaches 160°F (71°C). Use a meat thermometer for accuracy, ensuring juicy, perfectly cooked patties.
Why are my patties dry?
Patties become dry if overcooked. Ensure not to smash the patties more than once, and cook only until a crust forms.
Is this recipe make-ahead friendly?
Yes, you can prepare ingredients like baconnaise and shape patties a day in advance. Store separately to maintain freshness, then assemble just before serving.
What are some unique serving ideas?
Try serving with truffle fries for a gourmet touch, or create mini sliders for a party appetizer. Pair with a craft soda for an exciting flavor experience.
Conclusion
This smash burger with bacon-flavored baconnaise is a must-try for any burger enthusiast who appreciates bold flavors and simple preparation. With bacon-inspired richness and perfectly cooked patties, this dish will soon become a favorite at your dining table. Explore our additional recipes for more exciting meals that transform everyday cooking into a culinary delight.
