Smashed Beef and Bacon Burgers with “Baconnaise”
Servings: 4 servings
Calories: 853kcal
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”.
Ingredients
BACONNAISE (SEE NOTE 1)
- 2 slices bacon
- 125 g whole-egg mayonnaise
- 1 tbsp dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- Cooking (kosher) salt, to taste
- Freshly cracked black pepper, to taste
BURGERS
- 500 g regular minced (ground) beef (80/20 lean-to-fat ratio, not extra-lean)
- 1 tsp cooking (kosher) salt
- ½ tsp freshly cracked black pepper
- 4 slices bacon
- 2 tbsp olive oil
- 4 slices cheddar or American burger cheese
TO SERVE
- 4 burger buns, toasted
- 60 g shredded lettuce (I used cos/romaine)
- 1 tomato, sliced
- 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.Nutrition Facts
Smashed Beef and Bacon Burgers with “Baconnaise”
Amount per Serving
Calories
853
% Daily Value*
Fat
53
g
82
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
22
g
Cholesterol
155
mg
52
%
Sodium
2034
mg
88
%
Potassium
782
mg
22
%
Carbohydrates
42
g
14
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
51
g
102
%
Calcium
253
mg
25
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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