Bacon Burger Recipe

Form patty

Gently shape the 1/3-lb ground beef into a patty about 3–3.5 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Create a shallow dimple in the center of the patty with your thumb to help it cook evenly.

Season

Pat both sides dry with a paper towel, then evenly season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook patty

Heat a heavy skillet or griddle over medium-high until hot. Add 1 tsp neutral oil and swirl. Place the patty on the hot surface and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 more minutes for medium (adjust time ±1 minute for desired doneness). In the last 1 minute of cooking, place the cheddar slice on the patty and cover the pan briefly to melt the cheese.

While the patty cooks, fry the 2 bacon slices in a separate skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel-lined plate to drain. If preferred, bake bacon on a sheet at 400°F (200°C) for 12–15 minutes until crisp.

While the bacon cooks (or earlier), heat 1/2 tbs butter and 1/2 tbs olive oil in a small skillet over medium-low heat. Add the thinly sliced half onion and a pinch of kosher salt. Cook, stirring occasionally, until soft and deep golden brown, about 15–20 minutes. If the onions begin to stick, add a splash of water. Stir in 1/4 tsp brown sugar in the last 2 minutes to enhance caramelization. Remove from heat and keep warm.

In a small bowl, whisk together 2 tbs mayonnaise, 1/2 clove grated garlic, 1/2 tsp lemon juice, 1/4 tsp Dijon mustard, 1/8 tsp salt, and a pinch (1/16 tsp) of black pepper. Taste and adjust seasoning. Refrigerate until assembly.

Toast buns: split the brioche bun and lightly butter cut sides with 1/2 tbs softened butter. Toast in a hot skillet, cut-side down, for 1–2 minutes until golden and slightly crisp.

Assemble burger: spread a generous layer (about 1 tbs) of garlic aioli on the bottom bun. Place the bibb lettuce leaf on the aioli, then position the cheddar-topped patty on the lettuce. Add the two crisp bacon slices across the patty, then a layer of 1–2 tbs caramelized onions, and top with the tomato slice. Spread a thin layer of aioli on the top bun and close the burger.

Serve immediately while hot. Optionally serve with fries or a side salad.