Oh, Baconnaise Sauce Burgers — My Weeknight Hero
Alright, real talk: I never thought I’d become that person obsessed with smashing bacon into mayo, but here we are. Baconnaise was something I tried at a backyard BBQ years ago—my friend Dave insisted it would change my burger game, and boy, did it ever. I still remember that day because the dog ran off with half my bun, but honestly, the flavor was so good I barely cared. Anyway, these Baconnaise Sauce Burgers have become my low-key party trick. (Also, if you ever see me sneaking an extra spoonful of the sauce before it hits the table, no you didn’t!)
Why I Keep Making These Over and Over
I make these when I want something seriously over-the-top that doesn’t stress me out. My family goes crazy for this because – and I swear this is true – they think it’s some secret-restaurant recipe. Actually, it’s ridiculously forgiving; one time I ran out of fresh buns and used crumpets instead, and it still got gobbled up (though, okay, that one was more crumbly than I’d have liked). Plus, the sauce is a brilliant way to use up stray bacon rashers – I hate wasting food, and this makes me feel like a kitchen MacGyver.
Here’s What You’ll Need (Plus My Lazy Substitutions)
- 500g ground beef (or, honestly, turkey mince works if that’s what you’ve got – a bit leaner but still good)
- 4–6 slices of bacon (I’ve used streaky, back, and, let’s be real, even turkey bacon when the fridge was looking sad)
- Half a cup of good mayo (but my grandma swore by Miracle Whip – go wild)
- 1 small garlic clove, minced (or a hefty shake of garlic powder, if you’re racing the clock)
- 1 tsp lemon juice (or a splash of cider vinegar if you’re out)
- Black pepper and salt – I just eyeball it, but about a teaspoon each is a good start
- Burger buns (Brioche is lush, but supermarket rolls totally work, too)
- Optional: Sliced cheddar, lettuce, tomato, onion, pickles (or whatever fixes your cravings)
Let’s Get Cooking – Don’t Stress the Mess
- Cook the bacon: Fry it until crispy. Or, if you hate splatters, bake it on a tray at 200°C (about 400°F) for 15-ish minutes. This is where I usually sneak a piece, just to check, you know?
- Make baconnaise: Let the bacon cool, then chop it up nice and small. Mix it with mayo, garlic, lemon juice, and a bit of black pepper. If it looks a bit too thick, I add a drizzle of bacon fat (don’t judge me – trust me, it’s worth it!). Stir and taste. Actually, I find it works better if you let this sit for 10 minutes, but sometimes I just can’t wait.
- Burgers: Shape the beef into 4 equal-ish patties. Season both sides. Grill or pan-fry on medium-high heat, about 3–4 mins per side for medium. (Don’t worry if they aren’t perfect rounds – mine rarely are.) If you’re adding cheese, pop it on in the last minute or two so it gets melty. Or just slap it on after – no shame.
- Toast the buns: Optional, but I think it’s worth it. Just a minute in a hot pan does the trick. Sometimes I forget, though, and honestly it’s still good.
- Assemble: Spread a generous layer of baconnaise on both top and bottom buns. Add the burger, more sauce (yes, again), and your choice of toppings. Pile it high or keep it simple – your call.
You’ll Want to Know This (A Few Notes From My Many Tries)
- If you use turkey bacon, the sauce is milder. Not bad—just different.
- Once I tried subbing Greek yogurt for the mayo. Healthy? Maybe. But the tang was a bit much for me. Give it a go if you’re feeling daring, though.
- Don’t skimp on seasoning the beef, or you’ll regret it. I learned that one the hard way; bland burger, big disappointment.
Variations I’ve Attempted (and Regretted)
- I sometimes add a little smoked paprika to the baconnaise for extra depth – totally works.
- Chopped jalapeños stirred into the sauce? Spicy, but fun if you like some heat.
- Once I tried making the whole thing vegetarian using mushroom patties and vegan bacon – it looked convincing, but the sauce just wasn’t the same (maybe I need a better vegan bacon?).
What If You Don’t Have All the Gear?
I use a cast-iron pan for burgers, but honestly, any heavy skillet will do. No food processor for chopping bacon? Just hack at it with a knife – it’s good therapy. I once tried toasting buns by holding them over the hob with tongs. Slightly risky, but it worked (just don’t let the smoke alarm join the party).
How to Store (Not That It Lasts Long Here!)
Baconnaise sauce keeps in a jar in the fridge for up to 3 days, though honestly in my house it never lasts more than a day! Burgers, if you have leftovers (what’s that?), can be wrapped and chilled for 2 days. Just reheat in a pan to perk them up – the microwave makes them a bit sad, if you ask me.
How I Serve Them (And a Weird Family Tradition)
Usually, I pile the burgers high with extra sauce, lettuce, and a thick slice of tomato. My sister insists on adding a fried egg (which, weirdly, I now find kind of amazing), and we always have oven fries on the side. Oh, and pickles. Loads of pickles. Sometimes we eat them picnic-style on the living-room floor, because why not?
Stuff I’ve Learned The Hard Way (Pro Tips)
- Let the burgers rest a few minutes before assembling. I once tried rushing this step and regretted it because everything slid right out the sides. Messy, but still tasty.
- Don’t go overboard on the garlic in the sauce – I did once and nobody wanted to talk to me the next day.
- Actually, I find the burgers taste better the next day, cold, in a sandwich. But maybe that’s just me.
FAQ – Real Questions I’ve Gotten (And Some Answers)
Can I make the baconnaise sauce ahead?
Absolutely! In fact, I think it gets better if it sits in the fridge a bit. Sometimes I make a double batch and end up dipping chips (crisps, for my UK mates) in it.
Will store-bought baconnaise work?
Yeah, if you can find it, knock yourself out! But, honestly, homemade is just more fun and lets you control the bacon–to–mayo ratio (which is vital, obviously).
What about grilling?
If the weather’s nice, go ahead and do these on the BBQ. The smoky flavor is unreal. Just watch for flare-ups – the bacon bits in the sauce do tend to sizzle if they drip (learned that one last summer!).
Any sides you recommend?
I’m a sucker for these smitten kitchen oven fries. Or, if you’re feeling wild, check out this Mexican street corn recipe – both are guaranteed crowd-pleasers at my place.
Is this kid-friendly?
Totally. Just maybe go easy on the garlic if you’ve got picky eaters. My nephew used to scrape off the sauce, but now he’s a convert. Go figure!
Right, that’s the lot. Hope you give these Baconnaise Sauce Burgers a whirl – and if you make a weird tweak that ends up tasting amazing, do let me know. I’m always after new burger ideas. Cheers!
Ingredients
- 1 lb ground beef
- 4 hamburger buns
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup shredded lettuce
- 1 tomato, sliced
- Salt and pepper to taste
Instructions
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1Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Chop the bacon into small pieces.
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2In a small bowl, mix mayonnaise, Dijon mustard, smoked paprika, and chopped bacon to make the baconnaise sauce. Set aside.
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3Season the ground beef with salt and pepper. Form into 4 equal patties.
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4Grill or pan-fry the burger patties over medium-high heat for about 4-5 minutes per side, or until cooked to your desired doneness.
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5Toast the hamburger buns lightly. Spread baconnaise sauce on the bottom half of each bun.
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6Assemble the burgers by placing a patty on each bun, topping with lettuce, tomato slices, and the top bun. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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