{"id":1957,"date":"2026-02-16T17:01:33","date_gmt":"2026-02-16T17:01:33","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1957"},"modified":"2026-02-16T17:01:33","modified_gmt":"2026-02-16T17:01:33","slug":"smash-burgers-with-baconnaise-sauce","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1957","title":{"rendered":"Smash Burgers with Baconnaise Sauce"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h1>Smash Burgers with Baconnaise Sauce<\/h1>\n<p>&nbsp;<\/p>\n<p><strong>Crispy-edged smash burgers topped with melty cheddar and creamy, smoky baconnaise sauce<\/strong><\/p>\n<p>If you love juicy burgers with crispy caramelized edges and bold flavor, this Smash Burger with Baconnaise Sauce is exactly what you need. The secret to a perfect smash burger is high heat, proper smashing technique, and simple ingredients that let the beef shine. Paired with a rich homemade baconnaise sauce, this burger delivers restaurant-quality results right at home.<\/p>\n<h2>Why You\u2019ll Love This Smash Burger Recipe<\/h2>\n<ul>\n<li>Crispy, caramelized crust from the smash technique<\/li>\n<li>Juicy and tender inside<\/li>\n<li>Creamy, smoky baconnaise sauce<\/li>\n<li>Ready in under 30 minutes<\/li>\n<li>Better than takeout<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<h3>For the Smash Burgers:<\/h3>\n<ul>\n<li>1 lb ground beef (80\/20 lean-to-fat ratio recommended)<\/li>\n<li>4 burger buns<\/li>\n<li>4 slices cheddar cheese<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>Salt and black pepper to taste<\/li>\n<\/ul>\n<h3>For the Baconnaise Sauce:<\/h3>\n<ul>\n<li>\u00bd cup mayonnaise<\/li>\n<li>1 tablespoon ketchup<\/li>\n<li>1 teaspoon yellow mustard<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1 teaspoon onion powder<\/li>\n<li>4 strips cooked bacon, crumbled<\/li>\n<\/ul>\n<h2>Step-by-Step Instructions<\/h2>\n<h3>Step 1: Prepare the Baconnaise Sauce<\/h3>\n<p>In a medium bowl, combine the mayonnaise, ketchup, mustard, garlic powder, and onion powder. Mix well until smooth. Stir in the crumbled bacon and mix thoroughly.<\/p>\n<p>Cover and refrigerate for at least 15\u201330 minutes to allow the flavors to blend together. This resting time enhances the smoky, creamy, slightly tangy taste of the sauce.<\/p>\n<p><strong>Pro Tip:<\/strong> For extra smokiness, add \u00bd teaspoon smoked paprika or a splash of barbecue sauce.<\/p>\n<h3>Step 2: Prepare the Beef<\/h3>\n<p>Divide the ground beef into 4 equal portions (about 4 ounces each). Gently shape them into loose balls. Do not overwork the meat \u2014 keeping it loose ensures a tender burger.<\/p>\n<p>Do not season the beef yet. Smash burgers are seasoned directly on the griddle for maximum flavor.<\/p>\n<h3>Step 3: Heat the Pan or Griddle<\/h3>\n<p>Heat a cast iron skillet or flat griddle over high heat for several minutes until extremely hot. This high heat is essential for creating the crispy crust.<\/p>\n<p>Add olive oil and spread it evenly.<\/p>\n<h3>Step 4: Smash the Burgers<\/h3>\n<p>Place one beef ball onto the hot surface. Let it sit for about 5\u201310 seconds.<\/p>\n<p>Using a sturdy spatula (or a burger press), firmly press down on the beef until it becomes thin and flat (about \u00bc inch thick).<\/p>\n<p>Immediately season with salt and pepper.<\/p>\n<p>Cook for 2\u20133 minutes without touching it. This allows the Maillard reaction to create that deep brown, crispy crust.<\/p>\n<p>Flip the burger carefully. Immediately place a slice of cheddar cheese on top. Cook for another 1\u20132 minutes until the cheese melts and the burger is cooked through.<\/p>\n<p>Repeat with remaining beef balls.<\/p>\n<h3>Step 5: Toast the Buns<\/h3>\n<p>Slice the burger buns and place them cut-side down on the hot skillet for 1\u20132 minutes until lightly golden. Toasting prevents the buns from becoming soggy and adds extra flavor.<\/p>\n<h2>Assembling the Smash Burgers<\/h2>\n<ol>\n<li>Spread a generous amount of baconnaise sauce on the bottom bun.<\/li>\n<li>Place the cheesy smash burger patty on top.<\/li>\n<li>Add an extra spoonful of sauce if desired.<\/li>\n<li>Cover with the top bun.<\/li>\n<li>Serve immediately while hot.<\/li>\n<\/ol>\n<h2>Optional Toppings<\/h2>\n<p>You can customize your smash burger with:<\/p>\n<ul>\n<li>Lettuce<\/li>\n<li>Tomato slices<\/li>\n<li>Pickles<\/li>\n<li>Caramelized onions<\/li>\n<li>Jalape\u00f1os<\/li>\n<li>Extra crispy bacon<\/li>\n<\/ul>\n<h2>Cooking Tips for the Best Smash Burgers<\/h2>\n<ul>\n<li>Use 80\/20 ground beef for the best balance of flavor and juiciness.<\/li>\n<li>Do not press the burger after flipping \u2014 only smash once at the beginning.<\/li>\n<li>Cook on very high heat for a proper crust.<\/li>\n<li>Use cast iron for best results.<\/li>\n<li>Serve immediately for maximum juiciness.<\/li>\n<\/ul>\n<h2>What Makes Smash Burgers Different?<\/h2>\n<p>Unlike traditional thick burgers, smash burgers are pressed thin onto a hot surface. This increases surface contact, creating more browning and flavor. The crispy edges combined with the juicy interior create the perfect texture contrast.<\/p>\n<h2>Storage and Reheating<\/h2>\n<ul>\n<li>Store leftover patties in an airtight container in the refrigerator for up to 3 days.<\/li>\n<li>Reheat in a hot skillet for best texture.<\/li>\n<li>Avoid microwaving if possible to maintain crispiness.<\/li>\n<\/ul>\n<h2>Nutritional Information (Approximate per Burger)<\/h2>\n<ul>\n<li>Calories: 520\u2013650<\/li>\n<li>Protein: 28\u201332g<\/li>\n<li>Fat: 35\u201345g<\/li>\n<li>Carbohydrates: 30\u201335g<\/li>\n<\/ul>\n<h2>Final Thoughts<\/h2>\n<p>These Smash Burgers with Baconnaise Sauce are simple, flavorful, and guaranteed to impress. Whether you&#8217;re cooking for family dinner, a backyard barbecue, or a weekend indulgence, this recipe delivers bold flavor and satisfying texture every single time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Smash Burgers with Baconnaise Sauce &nbsp; Crispy-edged smash burgers topped with melty cheddar and creamy, smoky baconnaise sauce If&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1957"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions"}],"predecessor-version":[{"id":1959,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions\/1959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1958"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}