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Smashburger Grilled Cheese

Smashburger Grilled Cheese

This richly flavored smashburger features crispy edges, smoky Baconnaise sauce, spicy pepper jack cheese, and caramelized onions for a delicious, indulgent backyard classic.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course bbq, dinner
Cuisine American
Servings 4 people
Calories 850 kcal

Equipment

  • 1 griddle for cooking burgers and toasting buns
  • 1 Mandoline for slicing onions thinly
  • 1 burger press for smashing patties
  • 1 mixing bowl
  • 1 pan for cooking bacon

Ingredients
  

  • 2 pounds ground chuck 80/20, formed into 1/3 lb balls
  • 2 white onions thinly sliced
  • 1/2 pound bacon cooked crispy and chopped
  • Salt pepper, and garlic for seasoning
  • Mustard for brushing
  • Pepper jack cheese sliced
  • Burger buns toasted
  • Avocado oil for cooking
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • 1/2 pound crispy chopped bacon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon all-purpose rub salt, pepper, garlic
  • 1 tablespoon red pepper flakes

Instructions
 

  • Form ground chuck into 1/3 pound balls and refrigerate for 30 minutes to firm up.
  • Thinly slice white onions with a mandoline, blot dry with paper towels, and refrigerate.
  • Make the Baconnaise sauce by combining mayonnaise, ketchup, mustard, bacon, Worcestershire sauce, apple cider vinegar, all-purpose rub, and red pepper flakes. Mix well and chill.
  • Cook bacon until crispy in a pan, chop finely, and divide portions for the sauce and burger toppings.
  • Heat avocado oil on a griddle over medium-high heat.
  • Place burger balls on the griddle and pile sliced onions on each. Smash down using a burger press and season with salt, pepper, and garlic.
  • Cook patties for 3 to 4 minutes, brush mustard on top, flip, immediately add pepper jack cheese, and cook for another 3 minutes until cheese melts.
  • Toast burger buns on the griddle while patties finish cooking.
  • Assemble burgers by spreading Baconnaise sauce on the bottom buns, stacking two patties with extra sauce, then topping with the toasted bun. Serve hot.

Notes

  • Use 80/20 ground chuck for juicy, flavorful patties with crispy edges.
  • Thin onions caramelize perfectly under the patty for depth of flavor.
  • Customize with toppings like fried egg or pickled jalapeños.
  • Toast buns for texture and to prevent sogginess.
  • Baconnaise sauce pairs well beyond burgers, great for fries and sandwiches.
  • Store leftover sauce refrigerated up to one week.