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This burger delivers a crave-worthy blend of juicy griddled beef, golden caramelized onions, and a creamy turkey baconnaise sauce that makes every bite unforgettable. It is perfect when you are craving a diner-style classic with a homemade twist and works great for casual dinners or a fun weekend meal.
When I first tested the baconnaise sauce I had friends over and we could not stop dipping fries in it too. Now it is my go-to sauce for every burger night.
Ingredients
- Ground beef: Use 80 20 for the best juicy flavor and choose beef with a fresh cherry red color
- Hamburger buns: Opt for sturdy buns so they hold up under all that saucy goodness
- Yellow onions: Choose large firm onions without soft spots for the richest caramelization
- Butter: Adds richness and helps onions become deep golden
- Olive oil: Prevents burning and balances out butter for the perfect onion texture
- Salt and black pepper: For seasoning the beef and the onions always use freshly ground pepper for the best bite
- Mayonnaise: Choose a creamy full-fat mayo for a smooth sauce base
- Cooked turkey bacon: Look for thick smoky strips for that classic bacony flavor minus the pork
- Dijon mustard: Use a grainy or classic Dijon for a touch of tang
- Maple syrup: Just a splash brings out the smoky notes and balances the sauce
- Sliced cheddar cheese: Sharp cheddar will melt best and cut through the richness
- Lettuce leaves: Choose crisp butter lettuce or romaine for fresh crunch
Step-by-Step Instructions
- Cook the Turkey Bacon:
- Fry your turkey bacon in a skillet over medium heat until very crispy. Let it cool completely then chop it into small pieces for the sauce.
- Mix the Baconnaise Sauce:
- Combine mayonnaise Dijon mustard maple syrup chopped turkey bacon and a pinch of black pepper in a bowl. Stir until completely blended and creamy then chill until serving.
- Caramelize the Onions:
- Melt butter and olive oil in a large skillet over medium-low. Add the onions and toss with salt and pepper. Cook stirring often for at least twenty minutes until golden soft and sweet. Resist turning up the heat so the onions get deep flavor without burning.
- Shape and Smash the Burger Patties:
- Divide ground beef into four loose balls. Heat a skillet or griddle until very hot. Place each beef ball onto the skillet and press down firmly with a spatula to flatten them as thin as possible. Let the patties sear until the edges are deeply browned then season with salt and pepper.
- Cook and Cheese the Burgers:
- Flip each patty when the bottoms are crispy about two minutes on each side. If you like, lay a slice of cheddar cheese over each patty while it finishes cooking so it gets nice and melty.
- Toast and Assemble:
- Lightly toast hamburger buns for extra flavor and structure. Smother the bottom bun with turkey baconnaise sauce add a hot burger patty a generous mound of caramelized onions and some fresh lettuce. Cap it off with the top bun.
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Turkey bacon in the sauce is my favorite part because it gives all that bacon nostalgia and smoky goodness but works for friends who do not eat pork. Once my dad tried it without knowing it was turkey bacon and he was genuinely impressed.
Storage Tips
Keep leftover burger patties and onions in separate airtight containers in the fridge for up to three days. Store the turkey baconnaise sauce tightly covered for up to five days. For the best results reheat patties in a skillet so they maintain crispness then assemble fresh.
Ingredient Substitutions
If you are out of turkey bacon you can use regular bacon or even smoked tempeh for a plant based shift. Any good quality burger bun works so try brioche or sourdough for an extra treat. For dairy-free diners use a vegan mayo and cheese alternative and olive oil only for caramelizing onions.
Serving Suggestions
Pair your burger with crisp oven fries or a crunchy slaw for a diner inspired plate. Sometimes I add sliced tomatoes or swap the cheddar for blue cheese if my guests love bold flavors. For a lighter touch wrap the burger in lettuce instead of a bun.
Common Queries
- → How do I achieve the crispy edges on a smash burger?
Press the beef firmly onto a hot skillet to maximize contact, creating crispy, lacy edges in just a couple of minutes per side.
- → Can I use regular bacon in the baconnaise sauce?
Yes, substitute cooked chopped bacon for turkey bacon if you prefer a classic smoky flavor and extra richness.
- → What's the secret to perfect caramelized onions?
Cook sliced onions low and slow in butter and olive oil, stirring occasionally, until deeply golden and tender—patience yields the best results.
- → How do I keep the burger juicy?
Use 80/20 ground beef for moisture and avoid overcooking the patties; a quick, high-heat sear locks in flavor and juiciness.
- → What are the best bun choices for smash burgers?
Soft, sturdy buns like potato, brioche, or classic hamburger buns work best—always toast them for added texture and to prevent sogginess.