Smashed Beef and Bacon Burgers with Baconnaise

Juicy smashed beef patties topped with crispy bacon, melted cheese, and a homemade smoky bacon mayonnaise, all loaded into toasted buns with fresh veggies.

Ingredients

Baconnaise:

• 2 slices bacon
• 125 g (1/2 cup) whole-egg mayonnaise
• 1 tbsp dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste

Burgers:

• 500 g (1 lb) minced beef (80/20 lean-to-fat ratio)
• 1 tsp cooking salt
• 1/2 tsp freshly cracked black pepper
• 4 slices bacon
• 2 tbsp olive oil
• 4 slices cheddar or American cheese

To Serve:

• 4 burger buns, toasted
• 60 g (1 cup) shredded lettuce
• 1 tomato, sliced
• Gherkins (dill pickles)
• Fries (optional)

Method

1. Cook 2 slices of bacon in a frying pan over medium-high heat for 4-6 minutes until crispy. Let cool, then chop finely.
2. Mix the chopped bacon with mayonnaise, mustard, lemon juice, garlic powder, and smoked paprika. Season with salt and pepper and set aside.
3. Divide the beef into 4 portions and shape into balls. Season with salt and pepper just before cooking.
4. Cook the remaining 4 bacon slices until crispy, then set aside. Wipe the pan, add olive oil, and place the beef balls in. Smash them flat and cook 4-5 minutes per side. Add a cheese slice in the last minute and cover to melt.
5. Spread baconnaise on toasted buns, then layer with lettuce, the beef patty, bacon, tomato, and pickles. Add more baconnaise on top.
6. Serve with fries or salad and extra baconnaise for dipping.

Tips

• Use beef with 20% fat content for the juiciest burgers – avoid extra-lean mince.
• Don’t overwork the beef when shaping patties, as this makes them tough.
• Only add salt right before cooking to prevent the patties from becoming dense.
• The baconnaise will keep in the fridge for up to 3 days.
• Patties can be shaped up to 24 hours ahead and refrigerated.