Smash Burgers with Baconnaise Sauce
Creamy, juicy, and irresistibly savory — these Smash Burgers with Baconnaise Sauce hit all the comfort-food notes you crave.
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Servings: 4 servings
Equipment
- Griddle or Heavy Skillet
- Spatula
Ingredients
Ingredients
- 2 lbs Ground Chuck (80/20) Loosely divided into four portions
- 2 pieces White Onions Paper-thin sliced (about 1/8-inch slices)
- 1/2 tsp Salt To taste, start with 1/2 tsp and adjust
- 1/4 tsp Garlic Powder To taste, start with 1/4 tsp
- 1/2 cup Baconnaise Sauce Room temperature for easy spreading
- 4 pieces Burger Buns Split and toasted if desired
- 4 slices American or Cheddar Cheese Optional
- 2 tablespoons Vegetable Oil For cooking onions and griddle lubrication
Instructions
- Preheat a griddle or heavy skillet over medium-high heat until very hot. Lightly oil the surface.
- Divide the ground chuck into four equal portions and loosely form each into a ball.
- Place the meat balls on the hot cooking surface and smash each ball down with a heavy spatula to form thin patties (about 1/4-inch thick).
- Season each patty with salt, black pepper, and garlic powder right after smashing.
- Cook the patties for about 3–4 minutes until a deep brown crust forms on the bottom.
- Flip the patties carefully and cook for an additional 2–3 minutes. If using cheese, place a slice on each patty during the last minute of cooking.
- While the burgers cook, heat 1 tablespoon of oil in a separate pan over medium heat. Add the onions and cook until soft and caramelized — about 10–12 minutes.
- Assemble the burgers: spread baconnaise on the bottom bun, place the cooked patty, top with caramelized onions, and finish with the top bun.
Notes
Store leftover patties and onions separately in airtight containers for up to 3 days. Keep baconnaise chilled in a sealed jar for up to one week.