Bacon Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 4 inches across and about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly. Do not overwork the meat.

Season both sides of each patty with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, rub 1/2 teaspoon Worcestershire sauce into the surface of the meat before shaping.

Place a large skillet or cast-iron pan over medium heat. Add the bacon strips in a single layer and cook, turning occasionally, until crisp and golden, about 6–9 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain. Keep skillet drippings in pan and wipe if there is excessive grease, leaving about 1 teaspoon; discard excess.

Raise heat to medium-high and add 1 teaspoon oil to the skillet if pan is dry. When the pan is hot and just beginning to smoke slightly, add the patties. Cook without moving for 3–4 minutes to form a browned crust.

Flip the patties and cook the second side 2–3 minutes for medium-rare to medium (internal temperature about 135–145°F / 57–63°C). If you prefer medium-well, cook 3–4 minutes on the second side. During the last 45–60 seconds of cooking, place 2 slices of American cheese on each patty. If you want the cheese extra-melted, add 1 tablespoon of water to the pan off to the side and immediately cover the skillet with a lid to steam for 30–45 seconds until cheese is melted.

While patties finish, spread 1 tablespoon softened butter on the cut side of each bun half. Place buttered buns face down in a separate skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler briefly—watch carefully to avoid burning.

Spread 1 tablespoon ketchup on the bottom half of each toasted bun and 1 tablespoon mustard on the top half. On the bottom bun layer a leaf or two of lettuce, two tomato slices, and a few slices of red onion as desired.

Place a cheese-topped patty on each prepared bottom bun. Split the cooked bacon (3 slices per burger) and place bacon strips atop the cheese. Cover with the top bun. Press gently to compact slightly.

Let assembled burgers rest 1–2 minutes so juices settle, then serve immediately with your choice of sides (fries, chips, or a pickle).