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Crispy Smash Burgers Bacon

Featured in Sandwiches Worth Making at Home.

Think crispy on the outside, juicy inside! These thin-pressed burgers deliver bold textures, gooey pepper jack cheese, and caramelized onions while a bacon-packed mayo sauce seals the deal. Using simple ingredients, this unbeatable combo turns a classic into a must-have that'll have you coming back for more.
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Updated on Sat, 22 Mar 2025 22:23:42 GMT
Crispy Smash Burgers with Bacon Mayo Pin it
Crispy Smash Burgers with Bacon Mayo | cookbybook.com

What makes a burger stand out is all about the smash method, where a bit of pressure turns regular ground beef into something special with amazing texture. When seasoned meat hits a hot surface, something wonderful happens - you get that tasty brown crust while keeping all the juicy goodness inside. This approach takes the regular smash burger up a notch with a smoky, bacon-infused mayo that makes every bite feel fancy.

After trying this out many weekends in a row, we now consider this our top burger recipe at home. When you hear that sizzle as the spatula presses down on the griddle, everyone runs to the kitchen knowing something good is coming.

Key Ingredients Breakdown

  • Ground chuck (80/20 blend): Needed for the right amount of fat and taste. Try to get it fresh-ground from a butcher
  • White onions: Look for ones that feel heavy and have tight outer skin. Slice them super thin with a mandoline
  • Bacon (thick-cut): Go for a smoky type with good fat streaks. Stay away from the skinny slices that get too crispy
  • Pepper jack cheese: Pick an aged version that melts really well. Better if you can get it freshly sliced
  • Burger buns: The brioche kind works great for adding butter and toasting
  • Avocado oil: Can handle high heat which you need for that perfect crust
  • Mayonnaise (for sauce): Stick with the real stuff, not light versions
  • Worcestershire sauce: The longer it's aged, the better flavor it adds
  • Mustard: You can use chunky whole grain or spicy Dijon depending what you like
  • Seasonings: You absolutely need freshly ground black pepper and chunky sea salt

Making Fantastic Smash Burgers

Getting The Meat Ready:
Use meat straight from the fridge, shape it into balls without squeezing too much. Cool the shaped portions for better smashing.
Heating Your Surface:
Get your cooking surface so hot that water drops sizzle and disappear right away. Add a thin coating of avocado oil.
Smashing It Right:
Drop your meat ball onto the super hot surface, add onions on top, then press down firmly with even force.
Adding Flavor:
Only put salt and pepper on after you've smashed it to keep the juices in.
Watching The Clock:
Look for crispy edges and juice bubbling through the top, about 3 minutes.
Flipping Correctly:
Spread some mustard on, then flip with a sharp tool, making sure to keep those crispy bits intact.
Adding Cheese:
Put cheese on right after flipping so it gets nice and melty.
Smash Burgers with Baconnaise Sauce Grillade Pin it
Smash Burgers with Baconnaise Sauce Grillade | cookbybook.com

Getting the smash just right wasn't easy at first. My early tries stuck to my spatula until an experienced cook showed me to put parchment paper between the meat and the tool.

Tasty Serving Ideas

Eat them right away while they're still crispy. Use warm plates to keep everything hot. During summer cookouts, I let everyone dress their own burgers with a bunch of toppings laid out buffet-style.

Fun Twists To Try

Try a Southwest version with poblanos and spicy chipotle mayo, or go for wild mushrooms with swiss cheese, or maybe caramelized onions paired with blue cheese

Keeping Things Fresh

They taste best right off the griddle. If needed, keep all parts separate. You can shape patties ahead and freeze them between sheets of parchment for up to a month.

Spending so much time getting this technique down taught me that taking your time and watching your heat makes the perfect burger. Whenever I hear that sizzling sound, I think about my first really good smash burger and how much fun it's been teaching this trick to friends and family.

Cheesy Smash Burgers with Baconnaise Sauce Recipe Pin it
Cheesy Smash Burgers with Baconnaise Sauce Recipe | cookbybook.com

Frequently Asked Questions

→ What's the point of smashing the burger?
Pressing the patty makes sure more of it touches the heat for crispy, caramelized edges while keeping the inside moist.
→ Could I prep the bacon mayo earlier?
Totally! You can mix it up to three days in advance and store it in the fridge until needed.
→ Why use 80/20 ground chuck over other beef?
This ratio balances fat for juicy burgers without making them overly greasy, keeping the flavor just right.
→ Is a griddle essential, or is a pan OK?
A well-heated cast iron pan will do the job just fine. It’s all about high heat for the right texture.
→ What’s added mustard for when cooking?
Brushing mustard during cooking gives added tang and helps lock in delicious flavor with a perfect crust.

Crispy Smash Burgers Bacon

Crafted with browned edges, melted cheese, and a rich bacon-filled mayo sauce that brings bold flavors with every bite.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Susan

Category: Sandwiches

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (Six smashed beef patties)

Dietary: ~

Ingredients

→ Burgers

01 Two pounds of 80/20 ground beef, shaped into balls weighing about 1/3 of a pound each
02 A couple of white onions, sliced super thin
03 Half a pound of cooked, chopped bacon
04 Salt, garlic powder, and pepper for seasoning
05 Mustard (yellow) for cooking purposes
06 Slices of pepper jack cheese
07 Buns for the burgers
08 Cooking oil (like avocado oil)

→ Baconnaise Sauce

09 Half a cup of mayo
10 Two tablespoons of ketchup
11 Two tablespoons of mustard
12 Crispy bacon, about half a pound, chopped up
13 A tablespoon of Worcestershire
14 One tablespoon of apple cider vinegar
15 A tablespoon of an all-purpose seasoning blend (like garlic, salt, and pepper)
16 A tablespoon of crushed red pepper flakes

Instructions

Step 01

Shape the ground chuck into roughly 1/3-pound portions and keep chilled for 30 mins

Step 02

Thinly slice onions with a mandoline (using gloves or safety tools). Press out extra water and put them in the fridge

Step 03

Cook the bacon slices until crunchy, chop them, and set aside

Step 04

Combine mayo, mustard, ketchup, the chopped bacon, Worcestershire, vinegar, seasoning mix, and red pepper flakes. Pop it in the fridge after mixing

Step 05

Warm up the griddle to medium-high. Drizzle some avocado oil, drop balls of beef around 2-3 inches apart, toss on sliced onions, and press them flat using a burger press. Sprinkle with garlic powder, pepper, and salt

Step 06

Put mustard over the patties, flip them, and lay slices of pepper jack cheese on top. Cook for another 3 minutes or so until everything’s nice and melted

Step 07

Toast the buns on your griddle. Spread Baconnaise over the bottom bun, layer a pair of smashed burgers, add more sauce if you want, then pop the top bun on

Notes

  1. Stick to 80/20 ground chuck for the juiciest results
  2. Mandolines are sharp—always wear safety gloves or use the guard

Tools You'll Need

  • Flat top griddle or similar large pan
  • Heavy spatula or burger press for smashing
  • Mandoline for thin slicing
  • Protective gloves for safe slicing (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese)
  • Egg content (mayonnaise)
  • Gluten/wheat (buns are not gluten-free)