Let Me Tell You About These Smash Burgers (and Baconnaise... Oh Wow)

You know, I've made plenty of burgers in my day, but smash burgers? They’re basically my cheat code for winning dinner. It's got drama (that sizzle when it hits the pan!), it's got speed (because who wants to wait?), and, honestly, the first time I added baconnaise sauce, I thought I'd invented fire again. My brother ate three in one sitting at my birthday BBQ last year, claimed he'd never eat a regular burger again, then asked for the recipe. I pretended it was a secret, but honestly—if you want the love, you gotta share the good stuff. Plus, who am I to gatekeep bacon mayo glory?

Why I Make These (And Why You're Gonna Love 'Em Too)

I whip up smash burgers when I need a meal that'll shut down the "what's for dinner" text chain fast. My family sort of loses their minds when I make this, probably because it's got that diner taste minus the sticky tables. I used to think I had to grill burgers for that crust; nope, cast iron wins. And the baconnaise? I actually tried making a low-fat version once—never again. If we're doing this, we're doing it right. (Not sorry.)

What You Need (But Let’s Flex If You Have To)

500g/1 lb ground beef, 80/20 (if I'm in a pinch, I'll grab whatever's freshest – even ground pork mixes work, though my grandma would say otherwise)
Salt and pepper, to taste (I'll be honest, I just eyeball it most nights)
4 slices cheddar cheese – (or whatever melty cheese is hanging out in your fridge)
4 burger buns (Brioche is my go-to but regular white buns are just fine. Had to use hotdog buns once – people lived.)
Butter, for toasting buns (optional but, why skip it?)
Shredded lettuce, sliced tomatoes, pickles – all the usual suspects, or not, up to you
Baconnaise Sauce:
- 4 strips bacon (the crispier, the better)
- ½ cup mayonnaise (Duke’s if you're in the South, but any mayo will do. Don’t use Miracle Whip unless you want a fight on your hands.)
- 1 teaspoon Dijon mustard (sometimes I skip this out of laziness, tastes fine)
- Black pepper (just a few shakes)

Alright, Here’s How I Make 'Em (No Judgement, OK?)

First, make the baconnaise: Cook up the bacon—medium heat till it’s proper crispy (sometimes I lose patience and do it over higher heat, not recommended, but we’ve all done it). Pat the bacon dry then chop or crumble it. Stir into your mayo, add mustard and black pepper. This is where I usually sneak a taste and sometimes add more bacon—can you blame me?
Form the beef into balls, about golf ball size (roughly 110g or a hefty handful). Don’t overwork or they’ll be tough. If they look wonky, that’s fine, it adds character.
Fire up a cast iron skillet or heavy frying pan, get it ripping hot (couple minutes on high heat should do). Smear a little oil if you want, but the beef will render fat anyway.
Toss the beef balls in the pan, then smash ‘em flat with a spatula. If you don’t have a burger press, use another skillet or even a big jar. It’s messy but fun. Sprinkle with salt and pepper.
Cook fast for high drama: Just a minute or two, edges get all frilly and brown. Flip, drop a cheese slice, and cook just another minute. Cheese should look oozy (that’s your sign you did it right).
Toast the buns—whack them face down in the pan, but don’t let them burn. Or just skip it if you can’t be bothered, it’s fine.
Assembly line time: Slather that baconnaise on both buns, pile up with lettuce, tomato, pickles, thump the burger on, top and serve. Try not to eat a second one before sitting down. No, really, try.

Things I Wish I Knew Sooner

Letting the beef warm up out of the fridge for 10 minutes gives better crust. I used to be too impatient, but actually, this helps a lot.
If your bacon is still chewy, chop it finer. Lumpy baconnaise is just a pain to spread.
Never use pre-shredded lettuce – it goes soggy. But if you must, pat it dry. Wish someone had told me that.
One time I forgot to season the beef at all – big mistake. It tasted almost like nothing, which is an achievement of sorts, but not one I want to repeat.

Burger Experiments I've Tried (And One Flop)

Sometimes I add a dash of hot sauce to the baconnaise, sort of a smoky-spicy thing. Family likes it, if I don’t overdo it.
Swap regular bacon for turkey bacon – works, but not the same wow factor. My son actually complained (he never does that about food).
Tried using goat cheese instead of cheddar (thought I was a genius). Not bad, but it kind of got lost. Suppose some things are classics for a reason.

Gear You'll Want (But Don’t Panic If You Don't Have Everything)

Cast iron skillet or your heaviest frying pan. I swear by cast iron, but have made these in a regular old nonstick plenty of times. Actually, once I tried using a baking sheet on a campfire – weirdly good.
Flat spatula (or, in a pinch, a clean brick wrapped in foil. Sounds rough, but kitchen hacks are sometimes ugly, alright?)
Bowl for mixing sauce

Smash Burgers with Baconnaise Sauce Recipe

What About Leftovers? (If That Ever Happens)

Store leftover burgers (sans bun) in an airtight container. Fridge, 2-3 days maybe? I've never managed to keep them more than a day, honestly. Same with the baconnaise – try not to eat it with a spoon.

How I Like To Serve These (Plus a Weird Tradition)

Best way? Family style, everything in the middle. Everyone builds their own, arguments over cheese ratios are part of the fun. We also have a strange rule: whoever gets the crispiest cheese bit off the pan (the "chef's tax", my uncle calls it) has to do the dishes. Only fair, right?

Pro Tips You Only Learn The Hard Way

I once tried pressing the patties too hard and smashed holes right through (oops). Turns out, just enough pressure for a thin patty, not a pancake.
If you rush the bacon frying, it'll be rubbery, and you’ll notice in the sauce. Trust me: low and slow is the move here, even if you want to just get on with it.
Don’t skip toasting the buns unless you like a soggy bottom – maybe that’s a British thing, but no thanks.

Real People Ask Me…

"Can I freeze the patties?"
Yep; just freeze the raw beef balls, then thaw, smash, and cook. Don't freeze after smashing or they get weirdly crumbly (not sure why, but they do).
"What if I don’t eat pork?"
Turkey bacon or even roasted mushrooms chopped up fine. Honestly, the sauce will still be good, but different! Or skip the bacon and just do a garlic mayo.
"Can I make these on a BBQ?"
Absolutely, but you need a flat surface, like a cast iron griddle on the grill. I tried it directly once; lost a patty to the flames. Dramatic, but sad.
"Is there a vegetarian version?"
For sure! Serious Eats' black bean burger works as a base, and you can doctor up the baconnaise (maybe with crispy onions instead of bacon).
"What’s the best store-bought mayo?"
I’m partial to Duke’s (US) or Hellmann’s. But honestly, I used store brand last week and nobody noticed. Here's a great mayo showdown if you're geeky about these things.

Anyway, if you've read this far, I figure you're as much a burger fan as me. So – go ahead, smash away, and don't forget to take the chef's tax for yourself. Or try explaining that bit to your family and see what happens. Thanks for stopping by, and holler if you have questions (or a great variation of your own). I’m always up for a new burger adventure. Cheers!

Smash Burgers with Baconnaise Sauce Recipe