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The Ultimate Homemade Smash Burger Experience
Let me share my absolute favorite way to make burgers at home. These Smash Burgers with Baconnaise Sauce have completely changed how I cook burgers. The magic happens when that beef hits the hot griddle creating an incredible crispy crust while keeping the inside perfectly juicy. Top it with my special bacon infused sauce and you'll never look at burgers the same way again.
What Makes These Burgers Special
After years of making burgers I've learned that simple is best. The secret lies in using good quality 80/20 ground chuck those beautiful juicy bits create the most amazing flavor. My homemade Baconnaise sauce takes these from great to unforgettable. They've become my go to whether I'm hosting backyard barbecues or treating my family to something special on a regular Tuesday night.
Everything You Need
- Ground Chuck: Trust me go for that 80/20 blend it makes all the difference.
- White Onions: Slice them paper thin they'll caramelize beautifully.
- Bacon: Cook it extra crispy for the sauce and burgers.
- Seasonings: Keep it simple with salt pepper and garlic.
- Mustard: Adds amazing depth while cooking.
- Pepper Jack Cheese: Gets so perfectly melty with just the right kick.
- Burger Buns: Toast them trust me on this one.
- Avocado Oil: Perfect for the high heat we need.
- Baconnaise Sauce: My secret blend of mayo ketchup mustard bacon and spices.
Let's Make Some Burgers
- Get everything ready:
- Shape your meat into balls pop them in the fridge. Slice those onions super thin and get your bacon nice and crispy.
- Whip up the sauce:
- Mix together all those beautiful sauce ingredients. The flavors get even better if you let it chill a bit.
- Time to cook:
- Get that griddle nice and hot add your oil then place those meat balls down. Top with onions and smash them flat. Season well flip when they're crusty add mustard and cheese then let them finish cooking.
- Build your masterpiece:
- Toast those buns right on the griddle. Layer up with sauce burgers more sauce and dig in while they're hot.
My Best Burger Tips
- Quality matters: That 80/20 ground chuck is worth every penny.
- Stay safe: Use a guard when slicing those onions thin.
- Keep it cool: Cold ingredients make for better burgers.
- Give them space: Don't crowd your burgers they need room to get crispy.
- Golden buns: Toasting them makes such a difference.
The Magic of Baconnaise
My Baconnaise sauce is what takes these burgers over the top. The smoky bits of bacon mixed with creamy mayo and that perfect blend of seasonings creates something truly special. It adds just the right amount of richness to complement those crispy juicy patties.
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Frequently Asked Questions
- → Why use 80/20 ground chuck for smash burgers?
The 80/20 meat-to-fat ratio creates the perfect balance of flavor and juiciness. The fat content helps develop a crispy crust while keeping the inside tender.
- → Why refrigerate the meat balls before cooking?
Chilling the meat helps it hold shape better when smashing and prevents it from sticking to the burger press. This ensures a better crust formation.
- → Why squeeze water from the onions?
Removing excess moisture helps the onions caramelize better and prevents steam from softening the burger's crispy crust. It also speeds up the cooking process.
- → What makes a smash burger different from regular burgers?
Smash burgers are pressed thin on a hot griddle, creating more surface area for browning. This technique develops a crispy crust while keeping the inside juicy.
- → Can I make the baconnaise sauce ahead of time?
Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. The flavors actually improve as they meld together.