Smash Burgers Baconnaise Sauce (Print Version)
# Ingredients:
→ Burger Ingredients
01 -
Soft bread rolls for burgers
02 -
Two pounds of 80/20 ground chuck, shaped into balls weighing a third of a pound each
03 -
Thinly sliced sweet onions, cut almost see-through
04 -
Pepper jack cheese slices, fresh and ready
05 -
Cooked and chopped crispy bacon, half a pound
06 -
Avocado oil for cooking on the griddle
07 -
Salt, pepper, and garlic powder, freshly ground
08 -
Yellow mustard used for cooking
→ Bacon Mayo Mix
09 -
Two tablespoons of yellow mustard
10 -
Half a cup of mayonnaise
11 -
A tablespoon of crushed pepper flakes
12 -
Half a pound of bacon crumbles, fried until crispy
13 -
Two tablespoons of smooth ketchup
14 -
A tablespoon of house seasoning
15 -
One tablespoon of apple cider vinegar
16 -
A tablespoon of Worcestershire sauce
# Instructions:
01 -
Form chunks of ground chuck into loose balls, each a third of a pound, and let them chill in the fridge for about half an hour.
02 -
With a mandoline slicer, carefully cut onions into delicate, paper-thin slices. Press moisture out and chill.
03 -
Cook up bacon until crunchy, then chop it into small bits.
04 -
Combine mayo, ketchup, mustard, crispy bacon bits, Worcestershire, vinegar, seasoning, and crushed pepper until smooth.
05 -
Preheat your griddle until it's super hot. Drizzle on avocado oil, place the chilled meat balls with space in between, smash them flat while topping each with a pile of onions. Then, throw on some seasoning.
06 -
Let patties cook undisturbed for 3 minutes till they crust up underneath. Brush mustard on top, flip them over, add cheese, and wait another 3 minutes.
07 -
Toast the buns lightly on the griddle. Spread the sauce on the bottom bun, layer two patties with more sauce, and finish by adding the top bun.
# Notes:
01 -
Using 80/20 ground chuck gives the best mix of flavor and moisture.
02 -
Always use a safety guard or protective gloves when using a mandoline slicer.