Bacon Baconnaise Smashburger 🍔🥓 (Ultimate Flavor Bomb)

Why This Bacon Baconnaise Smashburger Is the 🥓🍔 Ultimate Flavor Bomb

If you love a good bacon smashburger with lacy, crispy edges and melty cheese, this one goes nuclear. We layer juicy smash patties, caramelized onions, crispy bacon, and a homemade baconnaise that’s smoky, garlicky, and tangy—all tucked into buttery brioche buns. It’s a cheddar bacon burger that eats like a steakhouse classic but cooks fast on a hot skillet. 🤤

TL;DR: caramelize onions low and slow, smash hard for crust, and let the baconnaise do the heavy lifting. That’s your ultimate smash burger recipe.

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Ingredient Spotlight (At a Glance) ✨

• Homemade Baconnaise: real egg, bacon fat, neutral oil, Dijon, garlic, red wine vinegar + lemon for brightness, and diced bacon for texture.
• Smash Patties: regular ground beef (≈20% fat) for maximum sizzle and a lacy Maillard crust.
• Cheddar: sharp slices that melt into a salty, gooey blanket.
• Caramelized Onions: sweet-savory depth—don’t rush them.
• Brioche Buns: lightly toasted so they stand up to juicy patties + saucy layers.

SEO bonus mentions for your readers: brioche bun smashburger, caramelized onion burger, homemade baconnaise. 😉

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Baconnaise 101 🧪

Think mayo, but meat-lover’s edition. The egg and mustard help it emulsify; bacon fat brings smoky depth; a splash of vinegar + lemon cuts through the richness. Fold in crispy diced bacon so every smear has pops of salty crunch. Make it first and chill 30 minutes so it thickens and spreads like a dream. 🥄

Flavor dial-ins:

• Want it smokier? Add a pinch of smoked paprika.
• Need more tang? Extra ½ tsp vinegar or lemon juice.
• Like heat? A dash of hot sauce or a pinch of chili flakes.

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Step-by-Step: From Sizzle to Stack 🔥

1 Caramelize the Onions (Low & Slow)

Butter + olive oil, medium-low heat, and patience. Stir occasionally until golden and jammy (30–40 mins). Finish with balsamic reduction for glossy, sweet-savory onions that balance the bacon and beef. 🧅

2 Whip Up the Baconnaise

In a tall jar: egg, garlic, Dijon, vinegar, lemon, salt & pepper. Pour in bacon fat and neutral oil. Immersion blend at the bottom, then slowly lift to emulsify. Fold in diced bacon. Chill. (Hello, sandwich spread of your dreams. 😍)

3 Smash & Sear the Patties

Season beef, divide into 4 balls. On a ripping-hot skillet lightly filmed with oil, press hard with a spatula (use parchment if needed) to create max contact. Cook 2–3 minutes, flip, top with cheddar, cover briefly to melt.

4 Toast & Build

Toast brioche, slather baconnaise on both sides, then stack: patty → onions → bacon → second patty. More baconnaise? Always. Serve immediately while the edges are still shattery-crisp.

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Pro Tips for a Crispy-Edge Smash 🌟

• Cast iron = best crust. Preheat until just smoking.
• Commit to the smash: press within the first 10–15 seconds and don’t move it until a crust forms.
• Season simply (salt & pepper). The baconnaise and onions bring big flavor.
• Keep patties thin so the cheese melts fast and you can stack two per burger.
• Resting is overrated here—serve hot for peak texture.

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Variations & Swaps 🎯

• Cheese swaps: American for extra melt, gouda for smoky sweetness, pepper jack for a gentle kick.
• Onion twist: add a splash of whiskey while caramelizing, then reduce.
• Heat lovers: swirl chili crisp into the baconnaise or add pickled jalapeños under the patty.
• No brioche? Potato rolls or sesame buns work great—just toast them.

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Make-Ahead & Storage 📦

• Baconnaise: make up to 5 days ahead; keep refrigerated in an airtight jar and stir before using.
• Onions: caramelize 3–4 days ahead; rewarm gently with a dab of butter.
• Patties: form balls in advance, keep chilled, and smash to order for best crust.

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Serving Ideas & Pairings 🍟

• Classic sides: skinny fries, sweet potato fries, or a simple green salad with sharp vinaigrette.
• Crisp sips: ice-cold lagers, pale ales, or a tart lemonade to cut through the richness.
• Extra sauce: put out a ramekin of baconnaise for dipping fries (trust us).

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Troubleshooting 🔧

• Sauce too thin? Emulsion broke—blend in 1–2 tsp cold water or a spoon of Dijon slowly until it comes back.
• Patties steaming, not searing? Skillet not hot enough or too crowded. Cook in batches.
• Onions browning too fast? Lower heat and add a splash of water to deglaze and slow things down.

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Why This Works (The Flavor Math) 🧠

Smoky bacon fat amplifies savory notes in the beef, acidity (vinegar + lemon) keeps bites bright, and brioche adds buttery sweetness. Caramelized onions bridge sweet and umami, while sharp cheddar locks in salty richness. Every component is deliberate—together, they make the best bacon smashburger you’ll cook at home. 💥