Smash Burgers with Baconnaise Sauce (Print Version)

# Ingredients:

→ For the Burgers

01 - 2 pounds ground chuck (80/20 fat ratio for maximum flavor), formed into 1/3 pound balls
02 - 2 white onions, sliced paper-thin with a mandoline
03 - Salt, freshly ground black pepper, and garlic powder for seasoning
04 - Yellow mustard for cooking (helps with browning and flavor)
05 - 8 slices pepper jack cheese
06 - 4 burger buns, split
07 - 2-3 tablespoons avocado oil for cooking (it has a high smoke point)

→ For the Baconnaise Sauce

08 - 1/2 pound bacon, cooked until extra crispy and finely chopped
09 - 1/2 cup real mayonnaise, preferably full-fat
10 - 2 tablespoons ketchup
11 - 2 tablespoons mustard (Dijon or yellow work great)
12 - 1 tablespoon Worcestershire sauce
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon all-purpose rub (mix of salt, pepper, and garlic powder)
15 - 1 tablespoon red pepper flakes (adjust to your heat preference)

# Instructions:

01 - Divide your ground chuck into even 1/3 pound balls (you'll get about 6). Don't overwork the meat - just gently form it into loose balls. Pop them in the fridge for about 30 minutes. Cold meat holds together better when you smash it down.
02 - While the meat chills, slice your onions as thin as humanly possible using a mandoline. Be careful with your fingers - use the guard or cut-resistant gloves! Once sliced, give them a good squeeze to remove excess moisture, then stash them in the fridge until needed.
03 - In a large skillet over medium heat, cook your bacon until it's super crispy - we're talking shatter-when-you-touch-it crispy. This might take 10-15 minutes. Drain on paper towels, then chop it into small pieces once cooled. Set half aside for the burgers and half for the sauce.
04 - In a bowl, mix together the mayo, ketchup, mustard, half the crispy bacon bits, Worcestershire sauce, apple cider vinegar, your all-purpose rub, and red pepper flakes. Give it a good stir until everything's well combined. Pop it in the fridge to let those flavors get friendly while you cook the burgers.
05 - Heat your griddle or large cast iron skillet over medium-high heat until it's nice and hot. You want it screaming hot to get those crispy edges that make smash burgers legendary. Drizzle with avocado oil and spread it around.
06 - Place your chilled meat balls on the hot surface, leaving about 2-3 inches between each. Immediately top each with a small handful of those paper-thin onions. Using a heavy burger press or metal spatula, smash down firmly to create thin patties about 1/4 inch thick. The thinner, the better for those crispy edges!
07 - Season each patty generously with salt, pepper, and garlic powder. Let them cook undisturbed for about 3-4 minutes until the edges get brown and crispy and you can see the juices bubbling through the top.
08 - Before flipping, spread a thin layer of yellow mustard on the uncooked side of each patty. Then flip them over (mustard side down) - this creates amazing flavor and helps with browning. Immediately place a slice of pepper jack cheese on each patty so it starts melting.
09 - While the second side cooks, place your split burger buns cut-side down on a clean section of the griddle to toast until golden brown, about 30-60 seconds. Keep an eye on them so they don't burn!
10 - Spread a generous layer of your baconnaise sauce on the bottom bun. Place two cheese-topped patties on top (double-stack for maximum deliciousness). Add more baconnaise on top of the patties, sprinkle with some of the reserved bacon pieces, and crown with the top bun.
11 - These are best enjoyed piping hot, right off the griddle. The contrast between the crispy edges, juicy inside, melty cheese, and that incredible bacon sauce is pure burger heaven!

# Notes:

01 - Smash burgers get their name from literally smashing the meat onto a hot cooking surface, creating a thin patty with crispy, caramelized edges that develop incredible flavor.
02 - The mustard flip technique is borrowed from classic diner burgers - it adds a subtle tang and helps create that perfect crust on the second side.
03 - This baconnaise sauce is also amazing as a dip for fries or a spread for any sandwich - make extra and keep it in the fridge for up to a week.

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