If you’ve ever bitten into a juicy smash burger, you know there’s no going back. It’s not just a burger—it’s an experience. The crispy, lacy edges. The rich, melty cheese. The smoky, creamy bacon sauce that hits every craving spot just right. This Juicy Smash Burgers with Crispy Bacon Sauce is the ultimate burger experience!
This guide will walk you step-by-step through making Juicy Smash Burgers with Crispy Bacon Sauce—the kind of meal that makes you forget every fast-food drive-thru you’ve ever visited. Whether you’re planning a weekend cookout or simply want to level up your burger night, this recipe is about to change your burger game for good.
Why Smash Burgers Hit Different (and Why You’ll Love Them)
You might be wondering, why not just make a regular burger? Here’s the thing: smash burgers are all about maximizing flavor. When you smash a patty on a hot griddle, you create a wider, thinner burger with deeply caramelized, crispy edges—what chefs call the Maillard reaction. That’s where the flavor magic happens.
Here’s why smash burgers are worth it:
- Thin and crispy: Each patty gets a crisp edge that’s packed with flavor.
- Quick cooking: High heat = fast food without the fast-food regret.
- More surface area = more crust: The secret to that addictively savory bite.
- Customizable: Stack two patties, change up the cheese, go spicy—you’re in charge.
By the end of this recipe, you’ll know exactly how to replicate this flavor bomb in your own kitchen.
Your Ingredient List for the Juiciest Smash Burgers
Let’s get everything in place before you turn up the heat. Here’s a complete breakdown of what you’ll need for both the burger and the smoky bacon sauce.
Smash Burger Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Chuck (80/20 blend) | 2 lbs (divided into 6 x 1/3 lb) |
| White Onions | 2, thinly sliced |
| Bacon (cooked and chopped) | ½ pound |
| Yellow Mustard | As needed (for searing) |
| Pepper Jack Cheese | 6 slices |
| Burger Buns (toasted) | 6 |
| Avocado Oil | 2 tbsp |
| Salt, Pepper, Garlic Powder | To taste |
Smoky Bacon Burger Sauce Ingredients
| Ingredient | Quantity |
|---|---|
| Mayonnaise | ½ cup |
| Ketchup | 2 tbsp |
| Yellow Mustard | 2 tbsp |
| Crispy Chopped Bacon | ½ pound |
| Worcestershire Sauce | 1 tbsp |
| Apple Cider Vinegar | 1 tbsp |
| All-Purpose Seasoning | 1 tbsp |
| Crushed Red Pepper Flakes (opt.) | 1 tbsp |
Step-by-Step Instructions: Build Your Burger Like a Pro
You don’t need culinary training or fancy tools to get this right. Just follow these steps and trust the process.
1. Prep Your Burger Patties
- Roll your 80/20 ground chuck into 6 loose ⅓-pound balls. Don’t compress them too much.
- Chill in the fridge for at least 30 minutes. This helps the meat hold its shape when you smash it.
2. Thinly Slice the Onions
- Use a mandoline or a very sharp knife to slice the onions paper-thin.
- Pat them dry with a paper towel—moist onions can cause the burger to steam instead of crisp.
- Store in the fridge until ready to use.
3. Crisp Up the Bacon
- Cook the bacon until it’s golden and crispy.
- Drain on paper towels, then chop finely.
- Divide into two portions: half for the sauce, half for topping the burgers.
4. Make the Smoky Bacon Sauce
In a mixing bowl, combine:
- ½ cup mayo
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- ½ pound of your crispy chopped bacon
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp all-purpose seasoning
- Optional: 1 tbsp crushed red pepper flakes for a little heat
Stir until fully combined. Cover and refrigerate. (Pro tip: this sauce gets better as it rests.)
5. Smash and Cook the Patties
- Heat a griddle or heavy skillet over medium-high.
- Add a light coating of avocado oil.
- Place burger balls down. Immediately top each with a small handful of sliced onions.
- Using a flat spatula (or burger press), smash the patties down hard—you want thin edges.
- Season generously with salt, pepper, and garlic powder.
- Let cook undisturbed for 3–4 minutes to form a crust.
6. Flip, Mustard, and Cheese
- Just before flipping, spread a thin layer of yellow mustard on the raw side.
- Flip and top each with a slice of pepper jack cheese.
- Let cook for another 2–3 minutes until cheese is fully melted and edges are crisp.
7. Toast the Buns
- While patties finish cooking, toast your burger buns cut-side down on the griddle until golden brown.
Putting It All Together: The Ultimate Burger Stack
Assembly is everything. Here’s how to build your burger for maximum flavor and satisfaction:
- Spread a generous amount of smoky bacon sauce on the bottom bun.
- Add one or two patties (go double for the true smash burger experience).
- Add a sprinkle of chopped bacon (optional but amazing).
- Add more sauce on the top bun.
- Press gently and serve hot.
Pair with seasoned fries, slaw, or a cold drink—you’ve earned it.
Time, Nutrition, and Serving Info
| Detail | Amount |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 6 |
| Calories (approx.) | 820 per serving |
Pro Tips to Elevate Your Smash Burgers
These tricks will take your burgers from good to unforgettable:
- Use a cast iron griddle: Better heat retention = more crust.
- Don’t overwork the meat: Keep patties loose to prevent toughness.
- Chill your sauce: A cold sauce against a hot burger adds a delicious contrast.
- Stack it right: Always put sauce on both buns for even flavor distribution.
- Add pickles or jalapeños: For a pop of acidity or spice.
Tasty Variations You Can Try Next Time
Looking to spice things up? Try one of these flavor-packed twists:
Spicy Jalapeño Smash Burger
- Add fresh or pickled jalapeños under the cheese.
- Swap pepper jack for habanero cheddar.
BBQ Bacon Smash Burger
- Replace ketchup in the sauce with smoky BBQ sauce.
- Add grilled onions or fried onion strings.
Double Patty Melt
- Swap buns for toasted rye or sourdough.
- Add sautéed onions and Swiss cheese.
FAQs About Juicy Smash Burgers with Crispy Bacon Sauce
What type of beef should I use for smash burgers?
You want an 80/20 blend (80% lean, 20% fat). The fat gives flavor and crispness during the sear.
Can I make the bacon sauce ahead of time?
Yes. In fact, it’s better if you do. Make it up to 3 days in advance and store in the fridge.
Do I need a burger press to smash the patties?
Nope! A firm metal spatula will do the trick. Just apply pressure quickly after placing the patty down.
Can I cook these burgers on a regular grill?
Yes, but only if you use a flat griddle or skillet on top of the grill grates. Smash burgers need flat, even contact.
What if I don’t eat pork?
Try using turkey bacon or a smoky beef alternative for the sauce and topping.
Conclusion: Make This Smash Burger Your Signature Recipe
There’s no need to settle for bland burgers when you can create something this flavorful in just 35 minutes. These juicy smash burgers with crispy bacon sauce deliver everything you want—crispy, cheesy, smoky, and completely satisfying.
Whether it’s your first time or your fiftieth, this recipe will earn a permanent spot in your dinner rotation.
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Juicy Smash Burgers with Crispy Bacon Sauce
Equipment
Ingredients
For the Smash Burgers:
- 2 pounds ground chuck 80/20 blend, divided into six 1/3-pound portions
- 2 white onions thinly sliced (use a mandolin)
- 1/2- pound bacon cooked until crispy and chopped
- Salt black pepper, and garlic powder (to taste)
- Yellow mustard for searing
- 6 slices pepper jack cheese
- 6 burger buns toasted
- 2 tablespoons avocado oil for cooking
For the Smoky Bacon Burger Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1/2- pound crispy chopped bacon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose seasoning salt, pepper, garlic blend
- 1 tablespoon crushed red pepper flakes optional, for heat
Instructions
Prep the Patties:
- Shape ground beef into six loose balls and chill in the refrigerator for 30 minutes to help them hold shape.
Slice the Onions:
- Use a mandolin to thinly slice onions. Pat them dry with a paper towel and refrigerate until ready to use. Always use a safety guard or cut-resistant gloves when slicing.
Cook the Bacon:
- Fry bacon until crisp, then chop finely. Divide half for the sauce and half for topping the burgers.
Make the Bacon Sauce:
- In a bowl, mix mayo, ketchup, mustard, chopped bacon, Worcestershire sauce, vinegar, seasoning, and red pepper flakes. Stir well and refrigerate until ready to use.
Cook the Burgers:
- Preheat a griddle or large skillet over medium-high heat and coat lightly with avocado oil.
- Place burger balls on the hot surface, then top each with a small handful of sliced onions.
- Use a spatula or burger press to flatten the patties thin. Season with salt, pepper, and garlic powder.
Flip and Finish:
- After about 3–4 minutes, spread mustard on the uncooked side of the burgers, flip them, and immediately place a slice of pepper jack cheese on each patty. Cook another 2–3 minutes until cheese is melted and edges are crispy.
Toast the Buns:
- While the burgers cook, toast buns cut side down on the griddle until golden.
Assemble the Burgers:
- Spread bacon sauce on the bottom bun, add one or two burger patties, top with more sauce, and finish with the top bun. Serve hot.
