The Baconater Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball then press into a patty roughly 4–5 inches in diameter and about 3/4 inch thick. Do not overwork the meat — handle just enough to shape. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, lightly sprinkle Worcestershire sauce on the top side before seasoning for extra savory depth.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake 12–18 minutes until crispy but still slightly pliable; rotate the pan halfway for even browning. Remove bacon to a paper towel–lined plate to drain.

Alternatively, cook bacon in a skillet over medium heat, flipping occasionally, until crisp (about 8–10 minutes). Transfer to paper towels to drain.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a thin film of neutral oil (1 tsp) if the pan is not well seasoned.

Place the patties in the hot pan and cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook the second side 2–3 minutes for medium (adjust time for desired doneness). In the final 1 minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese.

If grilling: preheat grill to medium-high and cook similarly — 3–4 minutes per side — adding cheese and covering to melt in the final minute.

While the patties finish, split the buns and lightly butter the cut sides with the room-temperature unsalted butter.

Toast the buttered bun halves in a clean skillet or on the grill, cut-side down, until golden and fragrant, about 1–2 minutes. Remove and set aside.

On the bottom bun spread 1 tablespoon of mayonnaise and a light smear (1/2 tbs) of ketchup. Add a lettuce leaf, two tomato slices, and two pickle slices.

Place the hot cheese-topped patty on the prepared bottom bun. Layer three slices of baked bacon (folded if needed) on top of the patty.

On the top bun spread the remaining 1 tablespoon mayonnaise and the tablespoon of mustard. Add two onion slices, then crown the burger with the top bun. Press gently to compress slightly.

Let the assembled burger rest 1 minute to allow juices to settle. Slice in half if serving to share or for easier eating.

Serve immediately with fries or wedges and hot sauce on the side if desired.