Bacon Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently shape each portion into a patty roughly 3/4 inch thick and about 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of each patty with 1/4 tsp kosher salt and a pinch of freshly ground black pepper. Sprinkle the Worcestershire sauce evenly across the patties (approx 1 tsp distributed). If using smoked paprika, add it now and rub lightly.

Cook the bacon: Place a large skillet or cast-iron pan over medium heat. Lay the 6 bacon strips in a single layer and cook, turning occasionally, until crisped to your preference, about 8–12 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan for extra flavor (discard remaining fat or save for another use).

If you reserved bacon fat, use it in the next step; otherwise use vegetable oil. When patties are nearly done cooking, top each patty with a slice of cheddar cheese and cover the pan for 30–60 seconds to melt.

Preheat griddle or large skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil (or reserved bacon fat). Place the patties on the hot surface, leaving space between them. Cook without pressing for 3–4 minutes on the first side until a brown crust forms.

Flip the patties and cook 2–3 minutes more for medium (adjust time +/- for desired doneness). During the final 30–60 seconds of cooking, add cheese slices to each patty and cover to melt.

Toast the buns: While patties cook, spread softened butter on cut sides of the 4 buns. Place buns butter-side down on a separate skillet over medium heat or on the griddle and toast until golden, about 1–2 minutes.

Build each bacon cheeseburger: Spread mayonnaise on the bottom bun and mustard and ketchup on the top bun (or as preferred). Place a lettuce leaf on the bottom bun, add one cheesy patty, top with 1–2 strips of cooked bacon (divide 6 strips among 4 burgers), add tomato slice, red onion, and pickle slices. Close with the top bun.

Serve immediately while hot with extra condiments on the side.

For a spicier burger, add pickled jalapeños to taste. Adjust salt and pepper at the table if needed.