Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 4-1/2 inches in diameter and roughly 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Lightly season both sides of each patty with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp garlic powder (you can divide the listed amounts across both patties). Also brush or sprinkle 1/2 tsp Worcestershire sauce total across the patties (about 1/4 tsp per patty) and rub gently.

Cook bacon

In a skillet over medium heat, cook 4 slices of bacon until crisp, about 6–8 minutes, turning occasionally. Remove bacon to paper towel-lined plate and drain. Keep skillet drippings for added flavor (optional) or wipe and reserve skillet for patties.

Grill or pan-sear patties

Preheat a grill or heavy skillet to medium-high heat (about 375–400°F / 190–200°C). Cook patties 3–4 minutes per side for medium; adjust time for desired doneness. If using a skillet with bacon drippings, spoon off excess so patties cook, not fry. During the last 1 minute of cooking, place 1 slice of cheddar on each patty, cover the grill or pan with a lid to melt cheese. Remove patties and rest 2 minutes.

Toast buns

Spread 1 tsp softened butter on cut sides of each of the 2 buns. Toast buttered sides in a skillet or on the grill until golden, about 30–60 seconds. Keep warm.

Assemble burgers

Spread 1 tablespoon mayonnaise-ketchup mixture (see Sauce & Garnish section) on the bottom bun. Place lettuce leaf, cheeseburger patty, 2 bacon strips per burger (halved if desired), pickle slices, tomato slices, and top bun spread with remaining sauce. Serve immediately.

Optional grilled toppings (Add $1 each)

If you want grilled onions, peppers, or mushrooms, toss sliced onion (1/2), bell pepper (1/2), and/or 1/2 cup mushrooms with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. On a medium-hot skillet or grill pan, cook vegetables for 4–6 minutes, stirring occasionally, until softened and slightly charred. Keep warm and add to burgers as desired. Note: charge applies per item.

Sauce & Garnish

Make sauce

In a small bowl combine 2 tablespoons mayonnaise, 1 tablespoon ketchup, and 1 teaspoon yellow mustard. Stir until smooth. Adjust to taste. This yields enough to spread on both buns.

Prepare garnishes: rinse lettuce, slice tomato to 2 slices, and set out 2–4 pickle slices per burger for assembly.

French Fries

Prep potatoes

Cut 2 russet potatoes into 1/4-inch fries. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with paper towels. For extra-crisp fries, toss dried fries with 1 teaspoon cornstarch until lightly coated.

Fry (deep-fry method)

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they begin to set but are not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt and 1/4 tsp black pepper. Alternatively, see oven-roast method below.

Oven-roast alternative

Preheat oven to 425°F (220°C). Toss dried fries with 1–2 tablespoons oil (use from pantry), spread in a single layer on a baking sheet, and roast 20–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper.

Serve fries hot alongside assembled bacon cheeseburgers.