The ultimate burger to take camping with smoky baconnaise and crispy bacon goodness!
After I ate these for the first time, I was convinced I’d never be able to eat burgers with regular mayonnaise ever again. You’re probably asking, ‘What the heck is baconnaise anyway?’ Well, it’s pretty much what it sounds like – regular mayo combined with bacon – in crispy chopped form. It might sound so wrong in theory and concept, but you’ll have to trust me on this… it is SO right in flavour and so worth the extra step. Sure, Weekday Me might not always be in the mood to go to the trouble of making the baconnaise every time I whip up these burgers – those extra 8 minutes sometimes make the difference between sanity and none. However, if you are on a camping trip or celebrating a family birthday, the sauce is what you need to make the burgers special-occasion-ready.
Burgers are always a win at my place – not just with the little people, but with the big people too! (Although of course I always claim I’m making them “for the kids’ sake”.) To bypass any fussy-eater commotion or cries of ‘I said I didn’t want beetroot!’, I like to pop just the patties and bacon in the buns, then I serve the rest of the toppings in the middle of the table. This is the easiest and fairest way to make sure everyone gets their perfect combo.
I feel I’ve levelled up my burger game with these Smashed Beef and Bacon Burgers with “Baconnaise”, even though they are quick and easy to prepare and require minimal time and fuss. The beef is tender and juicy with oozy, melty cheese on top, fresh salads, crispy bacon and of course that creamy baconnaise sauce. It’s the perfect family dinner for any night of the week.
What is the best meat combination for burgers?
These burger patties are made with minced (ground) beef, salt and pepper. That’s it! The fat content in the beef is key, though. Use regular minced beef that’s 20% fat (not lean minced beef), to ensure juicy burgers. Avoid overworking the beef when shaping the patties and only add salt when you’re ready to cook to avoid your patties going tough and drying out.
What are some other topping ideas?
Try canned pineapple (I know I’ll be offending someone in the world by suggesting that, BUT pineapple on burgers is elite!), canned beetroot (beets) – a common addition to burgers here in Australia that is equally controversial and delicious – avocado, crispy onion rings, caramelised onions, pickled jalapeños or even an oozy, yolky fried egg.
What are some fun serving suggestions?
Pair the burgers with some sweet potato fries, wedges, a tangy coleslaw, corn on the cob or a fresh cucumber salad. Another fun serving suggestion is creating a “burger bar” where you set up a buffet-style “topping station” so everyone can load up on their toppings and sides of choice.
If you enjoyed these Smashed Beef and Bacon Burgers with “Baconnaise”, I think you’ll love:
Juicy Homemade Beef Burgers
Portuguese Chicken Burger
Southern Fried Chicken Burgers
Crispy Chicken Burgers with Honey Mustard
Loaded Burger Bowls
Smashed Beef and Bacon Burgers with “Baconnaise”
Juicy beef patties, crispy bacon, melty cheese and veggies come together with a smoky, tangy baconnaise for the ultimate family dinner in these Smashed Beef and Bacon Burgers with “Baconnaise”.
- Total Time: 30 minutes
- Yield: 4 burgers 1x
Ingredients
BACONNAISE (SEE NOTE 1)
- 2 slices bacon
- ½ cup (125 g) whole-egg mayonnaise
- 1 tbsp dijon mustard
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- Cooking (kosher) salt, to taste
- Cracked black pepper, to taste
BURGERS
- 500 g (1 lb 2 oz) regular minced (ground) beef (80/20 lean-to-fat ratio, not extra-lean)
- 1 tsp cooking (kosher) salt
- ½ tsp cracked black pepper
- 4 slices bacon
- 2 tbsp olive oil
- 4 slices cheddar or American (burger) cheese
TO SERVE
- 4 burger buns, toasted
- Shredded lettuce (I used cos/romaine)
- Tomato slices
- Gherkins (dill pickles)
- Fries (optional)
- Green Leafy Salad with Balsamic Dressing (optional)
- Extra baconnaise, to dip
Instructions
- Prepare the baconnaise – Heat a large frying pan over medium–high heat, add the bacon and cook for 4–6 minutes, turning occasionally, until crispy. Remove from the pan and, once cool enough to handle, finely chop.
- In a small bowl, combine the cooled bacon, mayonnaise, mustard, lemon juice, garlic powder and smoked paprika (if using). Stir until well mixed and season with salt and pepper to taste. Set aside or refrigerate until ready to use.
- Make the burger patties – Divide the minced beef into four and roll each portion into a ball. Sprinkle with salt and pepper (only add the salt and pepper just before you cook).
- Cook the burgers – Heat a large frying pan over medium–high heat and cook the bacon for 4–6 minutes until crispy and golden. Set aside. Spoon out any excess fat, then use a paper towel to wipe the pan clean. Add the olive oil to the same pan, along with the beef. Use the back of a spatula to smash the patties flat and cook for 4–5 minutes per side, or until cooked through. In the last minute of cooking, place a slice of cheese on each patty, then cover the pan and allow the cheese to melt.
- Assemble the burgers – Spread a generous amount of baconnaise on each toasted bun half. Place some lettuce on the bottom bun, followed by a cheesy burger patty, tomato slice and pickles. Add the top bun, dolloped with more baconnaise if desired.
- Serve – Serve the burgers with your favourite sides, such as fries or a side salad, and extra baconnaise for dipping!
Notes
Note 1 – If you’re short on time, skip the baconnaise and just use regular mayo or aioli.
Make Ahead
Baconnaise – Prepare and store in an airtight container in the fridge for up to 3 days.
Burger patties – Shape the patties and store them on a baking paper (parchment)-lined baking tray in the fridge, covered, for up to 24 hours. Do not add salt until you are ready to cook, as this can make the patties tough.
Leftovers
Patties – Store cooked patties in an airtight container in the fridge for up to 3 days. For best results, reheat in the microwave to retain moisture. You can freeze just the patties. Don’t add salt and pepper until cooking.
Baconnaise – Keep in an airtight container in the fridge for up to 3 days.
Assembly tip – Store leftover buns, lettuce and toppings separately to prevent sogginess and assemble right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Pan-fry
- Cuisine: American
