Crispy Smashed Bacon Cheeseburgers with Old Bay Fries and Special Sauce

Forget thick patties-these smashed burgers are all about texture. By pressing balls of ground beef into a hot skillet, you get thin, lacy-edged patties that are perfectly crispy. Topped with gooey white cheddar, sweet caramelized onions and a homemade special sauce, they’re sandwiched between soft potato buns. On the side, crispy potato wedges seasoned with Old Bay complete the meal.

The secret to the special sauce is a blend of mayo, ketchup and Dijon mustard with a kick of Old Bay. It doubles as a dip for the fries, so make extra. This recipe is perfect for a casual dinner that feels like a treat.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Halve, peel and thinly slice the onion.
2. Toss potato wedges on a baking sheet with a drizzle of oil and half the Old Bay seasoning. Season lightly with salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 teaspoon sugar and a splash of water; cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl.
4. In another small bowl, combine mayonnaise, ketchup, mustard and remaining Old Bay to taste. Set aside. Form ground beef into two equal balls (four for 4 servings); season all over with salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add beef balls and firmly flatten each with a spatula into very thin patties. Cook until desired doneness, 3-4 minutes per side. In the last 1-2 minutes, top patties with white cheddar; cover pan to melt cheese. Remove from heat.
6. While patties cook, halve and toast potato buns. Divide buns among plates and fill with patties, caramelized onion and half the special sauce. Serve with Old Bay fries and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute white cheddar with American, provolone or your favorite melting cheese.

How do I prevent the patties from sticking?

Make sure the pan is hot and well-oiled before adding the beef. Use a sturdy spatula to press and flip.

Can I make the fries ahead?

Fries are best fresh, but you can reheat them in a 400°F oven for a few minutes to crisp up.