Bacon Cheeseburger Recipe

Make and shape patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands 10–12 passes — do not overwork. Divide into four equal portions (about 4 oz each). Form each portion into a patty about 3/4" thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Preheat pan or grill

Heat a large cast-iron skillet or heavy pan over medium-high heat for 3–4 minutes until very hot. If using a grill, preheat to medium-high (about 400°F/200°C). Brush the pan or grill grates with the vegetable oil.

Cook the bacon while the pan preheats: in a separate skillet over medium heat, lay the bacon strips in a single layer and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer to a paper-towel–lined plate and keep warm. Alternatively, bake bacon on a sheet at 400°F (200°C) for 12–15 minutes for more even crisping.

When patties are ready to cook, place them in the hot skillet or on the grill. Cook for 3–4 minutes on the first side without moving to develop a good crust. Flip and cook another 2–3 minutes for medium (adjust time ±1–2 minutes for desired doneness). In the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Optionally, chop or fold the cooked bacon strips to fit each patty — use 1.5 slices of bacon per burger (for 4 burgers from 6 oz bacon, slice to distribute). Place bacon on top of the melted cheese immediately after removing patties from the heat.

Prepare produce: slice the tomato into 1/4" rounds, thinly slice the red onion, and rinse/dry the lettuce leaves. Keep pickles nearby.

Toast the buns: spread about 1/2 tablespoon softened butter on each cut side of the buns. Place buttered side down in a clean skillet over medium heat or on the grill for about 1–2 minutes until golden and lightly crisp. Remove and keep warm.

Assemble each burger: spread about 1 tablespoon of the prepared sauce (see Sauce section) on the bottom bun. Add a lettuce leaf, a slice of tomato, and a cooked patty with melted cheese and bacon. Top with 2 pickle slices and a few red onion rings. Spread remaining sauce on the top bun and place on burger.

Make the sauce while patties cook: in a small bowl combine mayonnaise, ketchup, yellow mustard, pickle relish, and hot sauce if using. Stir until smooth and taste; adjust seasoning with a pinch of salt or extra mustard/ketchup to preference. Use about 1 tablespoon per bottom bun and the rest for extra dipping.

Serve immediately: plate burgers with optional fries or a side salad. Leftover bacon and patties can be refrigerated for up to 2 days; reheat gently to avoid drying out.