Smash Burgers with Baconnaise: The Ultimate Loaded Burger Recipe

Are you searching for a burger that genuinely elevates the game? We aren’t referring to your typical, often underwhelming, takeaway. Imagine a burger with a gloriously crisp, lace-edged patty, draped in molten cheese, and generously coated in a sauce so delicious you’ll want to finish it with a spoon. If that’s the kind of meal that excites you, then you have certainly found the right place. We’re going to guide you through making the definitive Smash Burgers with Baconnaise, an experience that will joyfully spoil you for any other burger.

Move beyond dry, heavy patties and predictable sauces. We are about to explore the true craft of the smash burger, channelling the power of the Maillard reaction to create a flavour that is profoundly beefy. And the pièce de résistance? A rich, smoky, and completely irresistible homemade baconnaise that brings every component together in harmony. This is so much more than a recipe; it’s a culinary event. Let’s head to the kitchen!

Why You’ll Love This Recipe

• Incredible Taste and Texture: The pairing of a wonderfully crisp, smashed beef patty with our velvety, smoky baconnaise is a combination of epic proportions. It masterfully balances salty, savoury, smoky, and rich notes for a truly complete flavour profile.
• Achieve Professional Standards at Home: We will guide you through the straightforward methods that professional kitchens employ. You will be able to produce an authentic gourmet smash burger that is guaranteed to wow your guests.
• A Fully Customisable Feast: Although our recipe is fantastic as it is, it also serves as the ideal foundation for your personal touch. Feel free to add more bacon, gherkins, onions, or any of your preferred toppings to design your own perfect loaded burger recipe.
• The Baconnaise Makes All the Difference: Our Homemade baconnaise is truly the star component. It is remarkably simple to prepare and offers a depth of flavour that shop-bought versions simply cannot match. We’re certain you’ll be adding it to all sorts of dishes!

Ingredients

• 6 rashers of streaky bacon
• 2 large, free-range egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 120ml neutral oil (like sunflower or rapeseed)
• Salt and freshly ground black pepper
• 800g beef mince (ideally 80/20 lean-to-fat ratio)
• 8 slices of mature cheddar or American-style cheese
• 1 tsp sea salt
• 1 tsp black pepper
• 4 large brioche buns
• Crisp lettuce (like iceberg or baby gem)
• 1 large tomato, sliced
• Sliced gherkins or pickles
• 1 red onion, thinly sliced (optional)

Crafting the Perfect Homemade Baconnaise

Before we turn our attention to the burgers, we must first prepare their ultimate companion. This velvety, smoky baconnaise—which some might describe as a Bacon aioli burger sauce—is the element that takes this recipe from excellent to truly memorable. Please don’t feel daunted; the process is far easier than it appears.

1. Crisp the Bacon and Render the Fat: Begin by placing the streaky bacon in a cold, non-stick frying pan set over a medium flame. Allow the bacon to cook gently, turning it from time to time, until it’s beautifully crisp and has rendered all of its precious fat. This process typically takes around 10–12 minutes.
2. Collect the Liquid Gold: Lift the crisp bacon from the pan and place it on a plate lined with a paper towel to drain. Carefully transfer the rendered bacon fat into a heat-resistant jug or bowl. You should have approximately 60ml (or 4 tablespoons). It’s vital to let this fat cool completely to room temperature for the emulsion to form correctly.
3. Begin the Emulsion: In a separate bowl, whisk the two egg yolks with the Dijon mustard and fresh lemon juice. Continue whisking until the mixture becomes pale and slightly aerated.
4. The Art of the Slow Drizzle: Here comes the magical part. While whisking continuously, start adding the cooled bacon fat, literally one drop at a time. It’s essential to start very slowly. As you notice the mixture thickening and emulsifying, you can begin to pour the fat in a very thin, constant stream. After all the bacon fat is mixed in, continue the same process with the neutral oil until a thick, glossy mayonnaise has formed.
5. Finishing Touches: Crumble about two-thirds of the crispy bacon into small pieces and gently fold them through the baconnaise. Season to taste with a little salt and a good helping of freshly ground black pepper. Give it a final taste and adjust if necessary. Cover the bowl and place it in the refrigerator while you prepare the burgers.

Step-by-Step Guide to the Perfect Smash Burger

With our liquid gold chilling in the fridge, it’s time to give the main event our full attention. The secret to an outstanding smash burger lies in intense heat, proper technique, and working efficiently.

1. Preparation is Key

Prepare all your ingredients before you even start to cook; it’s a practice known as ‘mise en place’ that makes everything smoother. Lightly toast your brioche buns in a pan with a little butter until they are golden, then put them to one side. Prepare your salad items by washing and slicing the lettuce, tomato, and onion. Ensure your cheese slices and baconnaise are close at hand. Take your 800g of beef mince and divide it into 8 equal 100g portions, rolling them gently into loose balls. It’s important not to overwork or compact the meat.

2. Get that Pan Screaming Hot

You’ll need a large cast-iron skillet, a flat-top griddle, or a heavy-based frying pan. Place it over a high heat and let it get exceptionally hot – it should be just about to smoke. This high temperature is non-negotiable for creating that signature crispy crust, which is a product of the Maillard reaction.

3. Smash and Sizzle

Working in batches to avoid overcrowding the pan, place two mince balls onto the hot, dry surface. Instantly, take a sturdy, flat metal spatula and press down firmly on each ball until it forms a thin patty, no more than 1cm thick. You can place a small square of baking parchment between the meat and spatula to prevent it from sticking. Season the upward-facing side generously with salt and pepper. Allow the patties to cook, untouched, for about 60–90 seconds, until you see the edges browning and crisping up.

4. The Flip and Cheese

Slide your spatula underneath the patty, making sure to scrape up all the flavourful, crispy bits from the pan, and flip it over. Without delay, place a slice of cheese onto each patty. Let it cook for a further 30-60 seconds, which is just enough time for the cheese to melt into a perfectly gooey layer. Remove the finished patties from the pan and let them rest for a moment.

5. The Grand Assembly

It’s time to construct our masterpiece. Spread a liberal amount of your homemade baconnaise on the toasted surfaces of both the top and bottom buns. On the bottom bun, arrange your lettuce, a slice of tomato, and some gherkins. Next, stack two cheesy patties on top, followed by a couple more pieces of crispy bacon. Place the top bun on, press down lightly, and your perfect Smash Burgers with Baconnaise are ready to be enjoyed.

Perfect Pairings for Your Gourmet Smash Burger

A burger of this calibre calls for equally impressive side dishes. You can never go wrong with traditional skin-on chips or some crunchy onion rings. If you’d prefer a fresher accompaniment, a simple green salad with a zesty vinaigrette or a tangy coleslaw can provide a wonderful contrast, cutting through the richness of the burger.

While we consider this recipe a true weekend highlight, we understand the need for other tasty and exciting meal options. If you appreciate recipes with a bold flavour profile, why not give our Baked Hot Honey Chicken a try for another delightful sweet-and-savoury experience? Alternatively, for a comforting classic that’s always a crowd-pleaser, our Garlic Parmesan Chicken Pasta Recipe is an absolute must.

FAQ

Your New Favourite Burger Awaits

And there you have it—our comprehensive guide to creating what we are confident will be your new go-to burger. By learning the straightforward technique of the smash patty and whipping up a batch of our sensational homemade baconnaise, you have unlocked the secret to a genuinely premium burger experience from the comfort of your own home.

There’s no need to accept mediocrity any longer. It’s time to celebrate those crispy edges, the succulent centre, the melted cheese, and that unbelievably smoky sauce. We are so excited for you to give this recipe a go and discover the magic for yourself.

Have you tried our Smash Burgers with Baconnaise? We would be thrilled to see your amazing results! Feel free to share a photo on your social media, and please remember to tag us. Now, it’s time to heat that pan and get smashing!

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Prep: 15 mins
Cook: 20 mins
Serves: 4

Ingredients

• 6 rashers of streaky bacon
• 2 large, free-range egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 120ml neutral oil (like sunflower or rapeseed)
• 800g beef mince (80/20 lean-to-fat ratio)
• 8 slices of mature cheddar or American-style cheese
• 4 large brioche buns
• 1 tsp sea salt
• 1 tsp black pepper
• For Serving: Crisp lettuce, 1 large sliced tomato, sliced gherkins, 1 thinly sliced red onion (optional)

Instructions

1. Make the Baconnaise: Place bacon in a cold pan over medium heat. Cook for 10-12 minutes until crisp, turning occasionally. Remove bacon to a paper towel-lined plate. Carefully pour the rendered fat (approx. 60ml) into a heatproof jug and let it cool completely to room temperature.
2. Emulsify the Sauce: In a bowl, whisk egg yolks, Dijon mustard, and lemon juice until pale. While whisking continuously, add the cooled bacon fat one drop at a time to start the emulsion. Once it begins to thicken, continue adding the fat in a thin, steady stream, followed by the neutral oil, until a thick, glossy mayonnaise forms.
3. Finish the Baconnaise: Crumble about two-thirds of the crispy bacon and fold it into the baconnaise. Season with salt and pepper to taste. Cover and refrigerate while you prepare the burgers.
4. Prepare the Burgers: Gently divide the 800g of beef mince into 8 equal 100g balls (do not overwork). Prepare your toppings (lettuce, tomato, etc.) and lightly toast the brioche buns.
5. Smash and Cook: Heat a cast-iron skillet or griddle over high heat until just about to smoke. Working in batches, place two mince balls on the hot surface and immediately smash down firmly with a spatula to a thickness of about 1cm. Season the top generously with salt and pepper.
6. Flip and Melt Cheese: Cook for 60-90 seconds, until the edges are brown and crisp. Scrape under the patty and flip. Immediately place a slice of cheese on each patty and cook for another 30-60 seconds until the cheese is perfectly melted. Remove patties from the pan.
7. Assemble: Spread a generous amount of homemade baconnaise on the toasted surfaces of the top and bottom buns. Layer the bottom bun with lettuce, tomato, and gherkins. Stack two cheesy patties, the remaining crispy bacon, and finish with the top bun. Serve immediately.