Smash Burgers with Baconnaise Sauce are my go-to when I’m craving something bold, juicy, and easy to make. With crispy-edged beef patties, gooey melted cheese, and a rich, smoky mayo-based sauce, these burgers hit every mark. They’re perfect for a quick weeknight dinner or when I want to serve up something crowd-pleasing at a weekend gathering.
Why You’ll Love This Recipe
I love this recipe because it’s fast, satisfying, and packed with flavor. The smash technique gives the patties those irresistible crispy edges while keeping the inside juicy. The sauce adds a creamy, smoky kick that pairs perfectly with the cheese and seared beef. I can layer on my favorite toppings, or keep it simple—either way, it’s delicious every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (80/20 for the best balance of flavor and juiciness)
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Burger buns (brioche or sandwich buns work great)
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Cheddar cheese slices (or American cheese)
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Salt and pepper
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Butter or oil (for toasting the buns)
For the Baconnaise-Style Sauce:
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Mayonnaise
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Dijon mustard
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Smoked paprika
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Garlic powder
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Lemon juice
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Black pepper
Directions
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I start by making the sauce—just mix together mayonnaise, Dijon mustard, smoked paprika, garlic powder, lemon juice, and black pepper. I like to chill it while I prep everything else so the flavors come together.
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I form the ground beef into loose balls, about 2–3 ounces each, without packing them too tightly.
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I heat a cast-iron skillet or flat griddle until it’s really hot, almost smoking.
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I place the beef balls onto the skillet and smash them flat with a spatula, pressing them down firmly to get that crispy sear.
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I season the patties with salt and pepper and let them cook for 2–3 minutes until the edges get browned and crispy.
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I flip the patties, add cheese on top, and let them cook another minute until the cheese melts.
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I toast the buns in a little butter on the skillet for a golden, flavorful base.
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I spread the smoky sauce generously on the buns, stack up the cheesy patties, and add whatever toppings I’m in the mood for.
Servings and timing
This recipe makes 4 burgers (double patties). It takes about 10 minutes to prep and 15 minutes to cook, so I usually have everything ready in just 25 minutes.
Variations
I sometimes use pepper jack cheese if I want a spicy kick, or add sliced jalapeños for heat. A few thin slices of red onion or dill pickles add crunch and tang. For a lighter version, I serve the patties lettuce-wrapped and use the sauce as a dip.
Storage/Reheating
Leftover patties keep well in the fridge for up to 3 days. I store the sauce separately in an airtight container—it stays fresh for about 5 days. To reheat the patties, I use a skillet over medium heat until warmed through. I always toast fresh buns when serving again—it makes all the difference.
FAQs
What makes smash burgers so good?
It’s the crispy edges. When I smash the beef into a hot skillet, it creates a seared crust that’s full of flavor and texture, while keeping the inside juicy.
Can I make the sauce ahead of time?
Yes, I like to mix it a day ahead so the flavors can develop. It keeps well in the fridge and tastes even better after resting.
Do I need a special tool to smash the patties?
Not at all. I just use a sturdy metal spatula or a burger press. The key is pressing firmly and quickly after the beef hits the pan.
What kind of ground beef should I use?
I go for 80/20 ground beef—it has enough fat to keep the burgers juicy and flavorful, which is especially important when cooking them quickly.
Can I make these burgers without cheese?
Of course. They’re still delicious without cheese, especially when the sauce adds so much richness. But if I want that classic gooey texture, a slice of melty cheese goes a long way.
Conclusion
Smash Burgers with Baconnaise Sauce are everything I want in a burger—crispy, juicy, rich, and packed with flavor. Whether I’m making them for a casual night in or serving guests, they’re always a hit. With just a few ingredients and a hot skillet, I get that perfect diner-style burger right at home.
PrintSmash Burgers with Baconnaise Sauce
Smash Burgers with Baconnaise Sauce are juicy, crispy-edged beef burgers topped with melted cheese and a smoky, creamy mayo-based sauce. They’re quick to make, incredibly flavorful, and perfect for weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 burger buns (brioche or sandwich style)
- 8 slices cheddar or American cheese
- Salt and pepper, to taste
- Butter or oil (for toasting buns)
- Optional toppings: sliced onions, pickles, lettuce, tomato
- For the Baconnaise Sauce:
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tsp lemon juice
- 1/4 tsp black pepper
Instructions
- In a small bowl, mix together mayonnaise, Dijon mustard, smoked paprika, garlic powder, lemon juice, and black pepper to make the Baconnaise sauce. Chill while prepping the burgers.
- Form ground beef into 8 loose balls (about 2 oz each), being careful not to pack tightly.
- Preheat a cast-iron skillet or griddle over high heat until very hot.
- Place beef balls on the skillet and smash flat with a spatula. Season with salt and pepper.
- Cook for 2–3 minutes until edges are crispy and browned.
- Flip patties, add cheese slices, and cook for another minute until cheese melts.
- Toast burger buns in the skillet with butter until golden brown.
- Spread Baconnaise sauce on buns, stack two patties per burger, and add desired toppings.
Notes
- Use pepper jack cheese or jalapeños for extra heat.
- Lettuce-wrap the burgers for a low-carb option.
- Make the sauce a day ahead for deeper flavor.
- Always toast fresh buns for best texture and taste.
Nutrition
- Serving Size: 1 burger
- Calories: 670
- Sugar: 5g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
