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Ingredients
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Burger
Toppings
Optional (for finishing)
Method
Burger
- 1
Prepare patties
Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty roughly 3/4 inch thick and about 4 inches in diameter; make a slight indentation in the center of each patty with your thumb to prevent doming during cooking. Season both sides of each patty evenly with kosher salt, black pepper, and garlic powder.
- 2
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Place the patties in the dry pan, leaving space between them. Cook for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium doneness. During the last 1 minute of cooking, place a slice of sharp cheddar on each patty and cover the pan briefly to melt the cheese. For well-done, cook an additional 1–2 minutes.
- 3
Rest patties
Transfer cooked patties to a plate and let rest for 2–3 minutes while you finish the other components. This helps retain juices.
Bacon
- 4
Preheat oven to 400°F (200°C) if baking bacon, or heat a skillet over medium heat if frying. For oven method: place bacon strips in a single layer on a foil-lined baking sheet and bake 12–18 minutes until crisp to your preference. For skillet: cook bacon strips 3–5 minutes per side until crisp, turning as needed. Transfer bacon to a paper-towel–lined plate to drain and keep warm.
Buns & Finish
- 5
- 6
Assemble the burgers: spread about 1 tablespoon of hickory BBQ sauce on the bottom bun. Place a lettuce leaf on the sauced bun, then the cheese-topped patty. Top the patty with two strips of cooked bacon, a 1/4-inch slice of tomato, and optional red onion and pickles if using. Drizzle an additional 1 tablespoon of BBQ sauce on the tomato (or spread on the top bun) and close with the toasted top bun.
- 7
Serve immediately while hot. Provide extra hickory BBQ sauce on the side for dipping.