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Bacon Lover's Smash Burger Recipe with Bacon Aioli

Get grilling this summer with this Bacon Lover's Smash Burger Recipe featuring bacon-infused patties, topped with crisp bacon and smothered in homemade Bacon Aioli! Ready to eat in 30 minutes, dinner is served!
Course Dinner, Main, Main Course, Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 933kcal


For The Bacon Aioli

For the Bacon Smash Burgers

  • 16 oz bacon divided
  • 1 small sweet yellow onion grated*
  • 2 lbs 80/20 ground beef
  • sea salt to taste
  • freshly cracked pepper to taste
  • 8 slices sharp cheddar cheese
  • 1 cup monterey jack cheese
  • 8 buns
  • 8 tablespoons bacon aioli


For the Bacon Aioli

  • Preheat Twin Oaks Gas Grill to medium high with the griddle centered over the grates. Chop bacon into small strips, then cook until crisp, around 5 minutes. Place bacon a paper towel-lined plate and reserve bacon grease in a cup to cool until room temperature.
  • Once bacon grease has cooled, add egg yolks and garlic to a food processor and pulse until combined. While still processing, slowly drizzle in the canola oil until an emulsion forms. Slowly add in bacon grease, up to ¼ cup, then drizzle in red wine vinegar. Add in the dijon mustard. honey and cooked bacon and pulse a few more times. Season with salt and pepper as needed, then scoop into a jar and keep in the fridge until ready to use, up to 7 days in advance.

For the Bacon Smash Burgers

  • Preheat grill to medium-high with the griddle centered over the grates. Divide bacon into equal portions, then chop half of it into small strips. Add all bacon to the griddle and cook until almost crisp for the chopped pieces, and as desired for the strips, between 2-6 minutes depending on doneness. Remove from griddle and drain on paper towels, reserving strips for finished burgers.
  • In a large bowl add the cooked bacon bits, ground beef, and grated onion* and mix by hand until combined. Portion the mixture into ¼-pound balls and sprinkle with salt and pepper.
  • Add a burger-ball to the pre-heated griddle and smash with a meat smasher until very thin**. Let cook for 3 minutes, then flip and cook for an additional 2 minutes without pressing down again. Add a slice of cheddar cheese after flipping, and sprinkle with shredded monterey jack cheese. Serve on your favorite burger buns with a hearty smear of bacon aioli, a strip of bacon and your favorite burger toppings. Enjoy!


*I recommend grating the onion into cheesecloth or paper towels and squeezing out some of the excess liquid before adding to the meat. It's not completely necessary, but it results in less juice being leeched from the meat while cooking.
**To make smashing easier, you can place small squares of parchment on each meatball before pressing.


Calories: 933kcal | Carbohydrates: 38g | Protein: 45g | Fat: 66g | Saturated Fat: 27g | Cholesterol: 191mg | Sodium: 1068mg | Potassium: 528mg | Fiber: 2g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 14mg