Smash Burgers with Baconnaise Sauce

Instructions

1. Prepare the Baconnaise:
   1. Place the bacon slices in a cold skillet (preferably cast iron or heavy-bottomed) over medium heat.
   2. Cook the bacon slowly until it’s very crispy and all the fat has rendered, about 8-10 minutes.
   3. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 1-2 tablespoons of the bacon fat from the skillet.
   4. Once the bacon is cool enough to handle, finely chop or crumble it into small pieces.
   5. In a small bowl, combine the mayonnaise, minced garlic, apple cider vinegar (if using), smoked paprika (if using), and a pinch of black pepper.
   6. Stir in the chopped crispy bacon bits. Mix well to combine. Taste and adjust seasonings if needed. Cover and refrigerate until ready to use.
2. Prepare the Burger Patties:
   1. Divide the ground chuck into 8 equal portions, about 3 ounces (85g) each. Gently roll each portion into a loose ball. Avoid overworking the meat, as this can make the burgers tough.
   2. Season both sides of the burger balls generously with salt and freshly ground black pepper.
3. Prepare the Buns and Onions:
   1. Heat a large cast iron skillet or griddle over medium-high heat until very hot.
   2. Lightly brush the cut sides of the brioche buns with a little of the reserved bacon fat or olive oil.
   3. Place the buns cut-side down on the hot skillet and toast for 1-2 minutes, until golden brown and slightly crispy. Remove from the skillet and set aside.
   4. If using sliced white onion, you can quickly sauté them in the same skillet for 1-2 minutes until slightly softened and translucent, or leave them raw for a sharper bite.
4. Cook the Smash Burgers:
   1. Increase the heat of the skillet or griddle to high. Add 1 tablespoon of olive oil or the remaining reserved bacon fat to the hot surface. It should be shimmering and almost smoking.
   2. Place 2-3 burger balls onto the hot skillet, ensuring they are spaced apart. Immediately place a piece of parchment paper over each burger ball (this prevents sticking to your smashing tool).
   3. Using a sturdy, flat spatula or a burger press, firmly press down on each burger ball, smashing it as thin as possible (about 1/4 inch thick). Press down for about 10-15 seconds to ensure maximum contact with the hot surface and to create those crispy edges.
   4. Remove the parchment paper. Cook the smashed patties undisturbed for 2-3 minutes, until the edges are dark brown and crispy, and you can see a good crust forming.
   5. Sprinkle a slice of cheese over each patty.
   6. Using the spatula, carefully scrape underneath each patty to release it from the skillet, then flip. Cook for another 30-60 seconds, just long enough for the cheese to melt and the second side to get a light sear.
   7. Remove the cooked patties from the skillet and transfer to a plate. Repeat with the remaining burger balls until all patties are cooked.
5. Assemble the Smash Burgers:
   1. Take a toasted brioche bun. Spread a generous amount of Baconnaise on both the bottom and top halves of the bun.
   2. Place a cooked, cheese-covered patty on the bottom bun.
   3. Layer with your desired toppings: a few slices of sautéed or raw white onion, lettuce, tomato, or pickles.
   4. Add a second cheese-covered patty on top of the first (if making a double).
   5. Place the top bun on the burger.
   6. Serve immediately and enjoy your incredibly delicious Smash Burgers with Baconnaise!

Cooking Tips and Variations

Tips for the Perfect Smash:

• High Heat is Key: Ensure your cast iron skillet or griddle is scorching hot before adding the burger balls. This is crucial for achieving that signature crispy crust (Maillard reaction).
• Don’t Overwork the Meat: Gently form the ground chuck into loose balls. Overworking the meat can make the patties tough.
• Smash Firmly and Quickly: As soon as the burger ball hits the hot surface, smash it down firmly and quickly. Use a sturdy metal spatula or burger press. Press for 10-15 seconds to create maximum surface contact.
• Scrape, Don’t Flip Prematurely: Let the burger cook undisturbed for 2-3 minutes on the first side. You’ll know it’s ready to flip when the edges are dark brown and crispy, and it releases easily from the pan when you scrape underneath with your spatula. Don’t be afraid to really scrape to get all that delicious crust!
• Thin Patties are Best: Aim for about 1/4 inch thickness after smashing. This ensures quick cooking and maximum crispiness.
• Don’t Overcrowd the Pan: Cook in batches if necessary to maintain high heat and prevent steaming the burgers.
• Toast Your Buns: A properly toasted bun provides structural integrity, prevents sogginess, and adds a delicious flavor and texture.
• Quality Ground Chuck: Use an 80/20 ground chuck blend for the best flavor and fat content, which contributes to juiciness and helps create the crispy crust.

Variations:

• Baconnaise Enhancements:
  • Spicy Baconnaise: Add a pinch of cayenne pepper or a dash of hot sauce to the Baconnaise for a kick.
  • Herby Baconnaise: Mix in finely chopped fresh chives, parsley, or dill for a fresh, aromatic twist.
  • Smoky Baconnaise: Increase the smoked paprika or add a tiny drop of liquid smoke (use sparingly!).
• Cheese Choices: While American cheese melts beautifully, feel free to experiment with sharp cheddar, spicy pepper jack, creamy provolone, or even a smoked gouda for different flavor profiles.
• Onion Options:
  • Caramelized Onions: For a sweeter, richer flavor, slowly caramelize sliced onions in a separate pan until deeply golden brown.
  • Crispy Fried Onions: Add a delightful crunch by topping your burger with store-bought or homemade crispy fried onions.
• Burger Toppings Galore:
  • Pickles: Dill pickle slices add a fantastic tangy crunch.
  • Lettuce and Tomato: Fresh, crisp lettuce and ripe tomato slices provide freshness and balance.
  • Jalapeños: Fresh or pickled jalapeños can add a spicy kick.
  • Avocado: Sliced avocado or guacamole adds a creamy, rich element.
  • Fried Egg: For a decadent breakfast-for-dinner burger, top with a fried egg.
• Bun Alternatives: While brioche is recommended for its richness, you can use potato buns, sesame seed buns, or even a sturdy ciabatta for a different texture.
• Double or Single: This recipe calls for double patties, but you can easily make single-patty burgers for a lighter meal. Just adjust the cheese accordingly.

Storage and Reheating

Storage:

• Baconnaise: The homemade Baconnaise can be stored in an airtight container in the refrigerator for up to 3-4 days. Because it contains bacon, it’s best consumed within this timeframe.
• Cooked Patties: If you have leftover cooked burger patties, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days.
• Assembled Burgers: It’s generally not recommended to store fully assembled burgers as the buns can become soggy, and the fresh toppings can wilt. It’s best to store components separately.

Reheating:

• Cooked Patties:
  • Skillet/Griddle: The best way to reheat cooked patties is on a lightly oiled skillet or griddle over medium heat. Cook for 2-3 minutes per side, or until heated through. This helps to re-crisp the edges.
  • Oven/Toaster Oven: Place patties on a baking sheet and reheat in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warm. This method is good for retaining moisture.
  • Microwave: While convenient, the microwave can make patties tough and rubbery. If using, heat in short bursts (30 seconds) until just warm.
• Baconnaise: Always bring the Baconnaise to room temperature for about 15-20 minutes before serving to ensure optimal texture and flavor. Do not heat the Baconnaise.
• Buns: If you have leftover toasted buns, you can re-toast them briefly in a toaster or skillet until warm and slightly crispy again.

Frequently Asked Questions

Can I use a different type of ground meat for smash burgers?

While 80/20 ground chuck is highly recommended for its ideal fat content and flavor, you can experiment with other ground meats. Ground beef with a higher fat percentage (like 70/30) will be juicier but might render more fat. Leaner ground beef (90/10) can be used but may result in drier patties and less crispy edges. You can also try a blend of ground beef and pork for a different flavor profile, but the smashing technique works best with beef.

What if I don’t have a burger press or a sturdy spatula for smashing?

A sturdy, wide metal spatula is ideal for smashing. If you don’t have a burger press, you can use the bottom of a heavy, flat-bottomed saucepan or a cast iron skillet. Just place parchment paper over the burger ball before pressing down with the pan to prevent sticking. The key is to apply firm, even pressure to flatten the patty as much as possible.

Can I make the Baconnaise ahead of time?

Absolutely! Making the Baconnaise ahead of time is a great way to save time on burger night. You can prepare it up to 3-4 days in advance and store it in an airtight container in the refrigerator. In fact, letting it sit for a few hours or overnight can even allow the flavors to meld and deepen, making it even more delicious.

Why do my smash burgers stick to the pan?

There are a few common reasons for sticking. Firstly, ensure your pan is hot enough. A scorching hot surface helps create a crust that naturally releases. Secondly, don’t flip too early! Let the patty cook undisturbed for 2-3 minutes on the first side until a deep brown, crispy crust forms. This crust acts as a natural release agent. Lastly, make sure to use a good quality metal spatula with a thin, sharp edge to scrape underneath the patty firmly when flipping. A little oil on the pan also helps, especially with leaner meats.