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Irresistible Smooshed Beef Patty Delight
I've gotta tell you about my top pick for making burgers when I'm at home. These flattened beef patties with bacon-mayo topping have totally flipped my burger game upside down. The real wow factor happens as the meat smashes against the sizzling flat top, giving you that amazing crisp exterior while keeping everything inside tender and moist. Add my bacon-infused mayo mixture and you'll start wondering why you ever made burgers any other way.
Why You'll Love These Patties
Through tons of burger experiments, I've found that keeping things basic works best. The trick is grabbing high-quality 80/20 ground beef - those fat pockets create incredible taste notes. My homemade bacon mayo mixture transforms these from tasty to mind-blowing. They're now my constant choice for everything from summer cookouts to making Wednesday dinner feel a bit more exciting.
Your Ingredient List
- Ground Beef: Don't skimp here - get that 80/20 mix for the best results.
- White Onions: Cut them ultra-thin so they'll turn sweet and golden.
- Bacon: Make it super crunchy for adding to both topping and patties.
- Flavor Boosters: Just basic salt, pepper and garlic do the job.
- Mustard: Gives awesome flavor during the cooking process.
- Pepper Jack Cheese: Melts beautifully with a nice little heat kick.
- Burger Rolls: Make sure to brown them - it's worth it.
- Avocado Oil: Stands up well to the hot cooking temperature.
- Bacon Mayo Mix: My unique combo of mayonnaise, ketchup, mustard, bacon bits and spices.
Cooking Steps
- Prep your stuff:
- Roll meat into small rounds and stick them in the fridge. Get your onions sliced wafer-thin and cook your bacon until it's really crispy.
- Create your sauce:
- Combine all the sauce parts together. It tastes even better after sitting in the fridge for a bit.
- Start cooking:
- Heat your flat pan until it's smoking, add some oil, then drop those meat balls. Layer with onions and press them down flat. Add your seasonings, flip when they're browned, brush with mustard, top with cheese and finish cooking.
- Put it all together:
- Brown those buns right on the cooking surface. Stack everything with sauce, burger, more sauce and enjoy them while they're hot.
Pro Burger Advice
- Buy the good stuff: That 80/20 beef mix really makes all the difference.
- Watch your fingers: Be careful when you're slicing those onions thin.
- Chill out: Cold ingredients help make better burger results.
- Don't crowd: Your patties need enough room to get properly crispy.
- Brown those buns: Toasting them adds so much more flavor.
Why The Bacon Mayo Matters
My bacon-infused mayo mix is what really makes these burgers stand out. Those crunchy bacon pieces mixed into creamy mayonnaise with just the right spice blend creates something you can't help but crave. It adds the perfect rich complement to those crispy yet juicy smashed patties.
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Frequently Asked Questions
- → Why pick 80/20 ground beef?
The fat in the 80/20 mix locks in flavor and juiciness. It crisps up the edges while keeping the burger tender in the middle.
- → Why chill the beef before smashing?
Cooling the meat keeps its shape under pressure, stops sticking, and helps the crust form beautifully.
- → Why dry the onions first?
Getting rid of the extra water helps them caramelize faster and stops steam from ruining the crispy burger texture.
- → What’s special about smash burgers?
They’re flattened on a hot griddle, making a crispy crust while staying juicy inside. More surface area means more flavor.
- → Can I prep the bacon sauce in advance?
Absolutely. It keeps in the fridge for up to 3 days, and the flavors deepen as it sits.