Double Bacon Cheeseburger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, paprika and black pepper. Whisk until smooth, taste and adjust seasoning. Cover and chill until ready to assemble.

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon in a single layer on the rack.

Bake for 15–20 minutes, rotating pan once, until bacon is crisp but still pliable. Remove from oven and transfer bacon to a paper towel–lined plate to drain. Keep warm or reheat briefly before assembling.

Divide the ground chuck into four equal 4-oz portions and gently form into eight thin patties (two patties per burger), about 3.5–4 inches in diameter. Don’t overwork the meat — press just enough to hold together.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or rub one side of each patty with Worcestershire sauce.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the vegetable oil and spread to coat. Working in batches if needed, place two patties (for one burger) on the skillet, Worcestershire side down. Cook undisturbed for about 2–3 minutes until a deep brown crust forms.

Flip the patties and cook the second side for 1–2 minutes for medium, or longer to your preferred doneness. Immediately place one slice of American cheese on each patty after flipping or during the last 30–45 seconds to allow it to melt. Remove cooked patties to a plate and tent with foil to keep warm; repeat with remaining patties.

Halve the burger buns. Spread a thin layer of softened butter on the cut sides. Toast buttered cut sides on the hot skillet or griddle for 45–60 seconds until golden and crisp. Remove and set aside.

To assemble each Double Bacon Cheeseburger: spread about 1.5 tablespoons of the prepared sauce on the bottom bun. Place one cheese-topped patty on the sauce, then lay two slices of bacon across the patty. Add the second cheese-topped patty on top of the bacon.

Top with a couple pickle slices, a leaf of lettuce, a thick slice of tomato and a few thin rings of red onion. Spread a little sauce on the top bun and cap the burger.

Press gently to compact, then serve immediately while hot. Repeat for remaining buns and ingredients.