Bacon Burger Menu Recipe

Make sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, smoked paprika and optional hot sauce until smooth. Taste and adjust salt or hot sauce. Set aside in fridge.

Prepare toppings

Slice tomato into 4–6mm (1/8–1/4 in) thick slices. Thinly slice red onion into rings. Separate and dry lettuce leaves. Butter inside of burger buns lightly and set aside.

Place bacon strips in a cold skillet in a single layer. Turn heat to medium-low and cook, turning occasionally, until evenly browned and crisp, about 10–12 minutes. Transfer bacon to a paper-towel-lined plate to drain. Keep bacon warm in a low oven (90–100°C / 200°F) if desired.

Divide ground beef into two equal portions (about 8 oz each). Gently form into slightly wider-than-bun patties about ¾–1 inch thick, making a shallow indentation in the center of each patty with your thumb to reduce doming during cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt and black pepper and brush or sprinkle Worcestershire sauce on both sides.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add patties (work in batches if needed). Cook undisturbed until a brown crust forms, about 3–4 minutes. Flip and cook 3–4 minutes on the second side for medium (adjust time for desired doneness).

About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the pan for 30–60 seconds to melt cheese.

While patties finish, heat a separate skillet or griddle over medium heat. Butter the cut sides of the buns and toast cut-side down until golden and crisp, about 1–2 minutes.

To assemble each burger: spread a tablespoon or so of prepared sauce on bottom bun, place 1–2 lettuce leaves, then the cheeseburger patty, top with three bacon strips (or fold to fit), add tomato slice, red onion rings and pickles. Spread a little sauce on the top bun and close the burger.

Serve immediately with fries, chips or a side salad.