Bacon Double Cheeseburger Recipe

Make and portion patties

Divide the 1 lb ground beef into four equal portions (~4 oz each). Lightly form each portion into a 3.5–4 inch diameter patty about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Brush or sprinkle Worcestershire sauce on the surface of the patties (divide 1 tbs among them). Set patties on a plate and let rest at room temperature for 10 minutes while you prepare other components.

Prep vegetables and buns

Thinly slice the red onion into rings, slice the tomato into two 1/4-inch rounds, wash and dry the lettuce leaf. Slice the buns in half. Soften 2 tbs unsalted butter if necessary and spread evenly on the cut sides of the buns.

Place a large skillet over medium heat. Add the 6 bacon strips in a single layer. Cook, flipping occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve about 1–2 teaspoons of rendered bacon fat in the skillet and discard excess (or save for cooking patties).

Increase heat to medium-high. If your skillet lacks bacon fat, add 1 teaspoon neutral oil. Add patties (work in two batches if necessary) and cook undisturbed for 3 minutes to form a crust.

Flip the patties and cook the second side for 2 minutes for medium-rare to medium. After flipping, immediately place one slice of American cheese on two patties and one slice on the other two (2 slices per burger total). Cover the skillet with a lid or a large bowl for 30–60 seconds to melt the cheese if needed.

If you prefer a slightly longer cook (medium-well), cook an additional 1–2 minutes per side. Remove patties to a warm plate and let rest 2 minutes.

Wipe out excess grease from the skillet leaving a thin film, then place buttered bun cut-sides down in the skillet over medium heat. Toast until golden brown and crisp, about 1–2 minutes. Remove buns from skillet.

Spread 1 tbs mayonnaise on the bottom half of each toasted bun. Add the lettuce leaf on top of the mayo, then place two cheese-topped patties stacked on each other to form the double burger (for each sandwich: bottom bun + lettuce + patty + patty).

Top the stacked patties with 3 slices of cooked bacon per burger, then add the tomato slice, a few onion rings, and 4 pickle slices. Spread 1/2 tbs yellow mustard and 1/2 tbs ketchup on the top bun and place it on the burger.

Press gently to compact, then secure with a toothpick if desired. Sprinkle a pinch of coarse sea salt over the tomato if desired and garnish with extra pickle slices.

Serve the Bacon Double Cheeseburgers hot with fries or a side salad. Provide extra condiments on the side.