Baconnaise Smash Burgers (Print Version)
# Ingredients:
→ Burger Ingredients
01 -
Soft hamburger buns
02 -
Pepper jack cheese slices, freshly cut
03 -
Fresh ground chuck (80/20), shaped into loose 1/3 lb balls (2 pounds total)
04 -
Thinly sliced sweet white onions
05 -
Salt, pepper, and garlic powder, ground fresh
06 -
Fully cooked bacon, chopped into bits (1/2 pound)
07 -
Avocado oil for greasing the griddle
08 -
Yellow mustard for grilling
→ Bacon Mayo Mix
09 -
1/2 cup real mayo
10 -
1 tablespoon Worcestershire sauce
11 -
2 tablespoons ketchup
12 -
2 tablespoons yellow mustard
13 -
1/2 pound of crispy crumbled bacon
14 -
1 tablespoon apple cider vinegar, raw
15 -
1 tablespoon crushed chili flakes
16 -
1 tablespoon seasoning blend, any preferred mix
# Instructions:
01 -
Shape the chuck meat into loose balls weighing about 1/3 lb and chill them in the fridge for at least half an hour.
02 -
Slice white onions super thin with a guarded mandoline. Remove extra moisture with a squeeze and keep them in the fridge.
03 -
Cook your bacon until crunchy golden, then chop it into small bits.
04 -
Mix together mayo, mustard, ketchup, crumbled bacon, Worcestershire sauce, vinegar, seasoning blend, and chili flakes until smooth.
05 -
Turn the griddle to high heat, add a drizzle of avocado oil and place the chilled meat balls on the surface with plenty of space. Smash them down with onions gently on top. Sprinkle with seasoning.
06 -
Let the patties cook untouched for 3 minutes to build a crispy side. Spread mustard on the raw side, flip, and add cheese. Cook till melted, roughly another 3 minutes.
07 -
Toast your buns on the griddle. Slather the bottom bun with sauce, then stack two patties, extra sauce, and finish with the top bun.
# Notes:
01 -
Using 80/20 ground chuck gives the burgers the perfect juiciness and flavor balance.
02 -
Make sure to wear protective gear (like gloves) when working with sharp mandolines.