Smash Burgers With Baconnaise Sauce (Print Version)
# Ingredients:
→ For the Burgers
01 -
2 pounds fresh ground chuck 80/20, rolled into 1/3 pound balls
02 -
2 sweet white onions, sliced paper thin
03 -
1/2 pound thick cut bacon, cooked crispy and chopped
04 -
Fresh ground salt, black pepper, and garlic powder
05 -
Yellow mustard for searing
06 -
Fresh sliced pepper jack cheese
07 -
Soft burger buns
08 -
Pure avocado oil for the griddle
→ For the Bacon Mayo Sauce
09 -
1/2 cup real mayonnaise
10 -
2 tablespoons smooth ketchup
11 -
2 tablespoons yellow mustard
12 -
1/2 pound crispy bacon pieces
13 -
1 tablespoon aged Worcestershire sauce
14 -
1 tablespoon raw apple cider vinegar
15 -
1 tablespoon house seasoning blend
16 -
1 tablespoon crushed red pepper flakes
# Instructions:
01 -
Roll fresh ground chuck into loose 1/3-pound balls and refrigerate for 30 minutes to firm up.
02 -
Using a mandoline with a safety guard, slice onions whisper-thin. Squeeze out excess moisture and keep them cold until ready to use.
03 -
Fry thick-cut bacon until golden and crisp, then chop it into small pieces for the baconnaise sauce and toppings.
04 -
In a bowl, stir together mayonnaise, ketchup, mustard, bacon bits, Worcestershire sauce, apple cider vinegar, house seasoning blend, and crushed red pepper flakes until well combined. Set aside.
05 -
Heat the griddle until screaming hot. Add pure avocado oil and place chilled burger balls on the griddle with space between them. Top each ball with sliced onions, then smash firmly with a spatula and season generously with salt, black pepper, and garlic powder.
06 -
After 3 minutes, or once a good crust forms, brush the tops of the patties with yellow mustard. Flip the patties, add slices of pepper jack cheese, and cook for an additional 3 minutes until the cheese melts.
07 -
Toast the burger buns lightly on the griddle. Spread baconnaise sauce on the bottom bun, stack two patties on top, add more sauce, and crown with the top bun. Serve immediately while hot.
# Notes:
01 -
Using ground chuck 80/20 ensures the burgers are juicy and flavorful.
02 -
Always use a safety guard or protective gloves when slicing onions with a mandoline to prevent injury.