There’s something truly magical about a smash burger. The sizzling sound as the beef hits the hot griddle, the irresistible crust formed by the Maillard reaction, and the juiciness locked inside make it one of the best ways to enjoy a burger at home.

In this recipe, I’ll show you how to make a juicy smash burger with bacon and cheddar cheese, topped with crisp lettuce, tangy pickles, and a homemade mayonnaise made in seconds with a hand blender. The result? A restaurant-quality burger with the perfect combination of crispy, juicy, smoky, and creamy.

If you love comfort food classics, you should also check out my homemade Greek salad for a fresh side, or try my Parisian potatoes as a rich, buttery accompaniment.

Why This Smash Burger Recipe Works

The smash technique: pressing the beef ball flat as soon as it touches the pan maximizes flavor and texture.
Homemade mayo in seconds: using a hand blender in a narrow container, you’ll get perfect creamy mayonnaise every time—no whisking or store-bought jars.
Crispy bacon and aged cheddar: the smoky-salty bacon and sharp cheddar balance the richness of the beef.
Custom garnishes: crunchy pickles, crisp lettuce, and optional tomato slices add freshness and balance.

Ingredients (for 4 burgers)

Beef & Cheese

1,000 g (2.2 lb) Extra lean ground beef (ideally Black Angus)
400 g bacon (about 12 slices)
4–8 slices of aged cheddar cheese

Seasoning

3.3 g freshly ground black pepper (½ tsp)
No added salt (bacon provides enough)

Hand-Blender Mayo

1 large egg (≈ 50 g)
1 Tbsp Dijon mustard (15 g)
1 tsp harissa (optional, for spice) (5 g)
200 ml neutral oil (peanut, canola, or sunflower)
Pinch of salt (optional)

Garnishes

60 g sliced pickles
40 g shredded lettuce
1 small tomato, sliced thin (optional)
4 brioche burger buns

Optional Side

500 g sweet potatoes, cut into thin julienne
Oil for frying

Step-by-Step Instructions

1. Make the Hand-Blender Mayo

In a narrow container (only slightly wider than your hand blender head), add the egg, Dijon mustard, harissa, and salt.
Pour the oil on top.
Insert the blender, hold it at the bottom, and blend without moving for 8 seconds. Then slowly raise the blender to emulsify.
In less than 20 seconds, you’ll have a thick, creamy mayo.

👉 This quick method is the same trick I use when preparing sauces like my homemade ranch dressing.

2. Prepare the Beef

Chop or grind the bacon and mix it with the ground beef.
Add black pepper only.
Shape into 8 meatballs (about 100–120 g each).

3. Make the Sweet Potato Fries (Optional)

Fry once at 150 °C (300 °F) for 2–3 minutes.
Drain and let cool.
Fry a second time at 200 °C (400 °F) until golden and crispy.
Keep warm in the oven at 80 °C (175 °F).

👉 If you prefer classic fries, try my authentic Belgian fries.

4. Smash and Cook the Burgers

Heat a cast-iron skillet or flat-top griddle over high heat.
Place a beef ball on the hot surface and smash it flat immediately using a heavy spatula.
Cook for 2 minutes per side until the edges are crisp and caramelized.
Add a slice of cheddar on top and let it melt.

5. Assemble the Smash Burgers

Toast the brioche buns lightly (spread with a touch of homemade garlic butter for extra flavor).
Spread a generous spoonful of homemade mayo on the base bun.
Add lettuce, pickles, and tomato slices if desired.
Place one or two smashed patties with melted cheddar.
Top with crispy bacon and close with the top bun.

Serve immediately with fries or a refreshing salad.

Tips and Variations

Spice it up: double the harissa or add hot sauce for a fiery mayo.
Cheese swap: gouda, raclette, or smoked cheese work beautifully.
Alternative buns: potato buns are an excellent choice for a soft yet sturdy base.
Extra toppings: caramelized onions, sautéed mushrooms, jalapeños, or even a drizzle of homemade Big Mac sauce.

What to Serve with Smash Burgers

A burger this indulgent pairs wonderfully with lighter or creamy sides:

A crisp Greek pasta salad with oregano vinaigrette.
Creamy potatoes like gratin dauphinois or buttery Parisian potatoes.
For a refreshing contrast, try a homemade Caesar salad.

FAQ – Smash Burger at Home

Do I really need a hand blender?
Yes! The mayo won’t emulsify properly without a narrow container and a hand blender.

Can I make the mayo ahead of time?
Yes, but keep it refrigerated and consume within 24 hours.

Why not add salt to the beef?
Because the bacon already brings saltiness and flavor.

How do I keep the buns from getting soggy?
Always toast them and place sauce directly on the bun, not the lettuce.

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