Bacon Cheese Burger Recipe

Form patties

Divide the ground beef into four even portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick, making a shallow dimple in the center with your thumb to help the patty cook flat. Do not overwork the meat.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce across all patties (about 1/4 tsp per patty) for added savory flavor.

Heat a large skillet, cast iron pan, or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering, add the patties (do not crowd — cook in batches if needed).

Cook patties about 3 minutes on the first side without moving, until a brown crust forms. Flip and cook 2–3 minutes for medium doneness (internal temperature about 140–145°F / 60–63°C). For medium-well, cook additional 1–2 minutes. Adjust time for your preferred doneness.

During the last 1 minute of cooking, place a slice of cheddar cheese on each patty, cover the pan with a lid or tent with foil to melt the cheese evenly. Remove patties and set on a warm plate to rest for 2 minutes.

While patties cook, lay bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until bacon is crisp and browned, about 8–10 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain. If using thicker bacon, you can finish in a 400°F (200°C) oven on a rack for even crispness for 5–8 minutes after initial pan-sear.

Split the buns and spread softened butter evenly on cut sides. Toast the buns, cut-side down, in a clean skillet or on the griddle over medium heat until golden and lightly crisp, about 1–2 minutes. Alternatively toast under a broiler for 30–60 seconds—watch carefully.

Spread 1 tablespoon mayonnaise on the top bun halves (about 1/2 tbs per bun half) and 1 teaspoon ketchup and 1/2 teaspoon mustard on the bottom bun halves, or adjust to taste.

Assemble each burger: place a lettuce leaf on the bottom bun, add a slice of tomato, then the hot cheese-topped patty, top with 1–2 slices of crispy bacon, add red onion slices and 2 pickle slices, then crown with the mayo-coated top bun.

Serve immediately while hot and cheese is melty. Offer extra ketchup, mustard, or pickles on the side.

Slice the tomato into 1/4-inch thick rounds and remove any excess moisture by patting with paper towel. Thinly slice the red onion into rings and separate into individual rings for topping.

Wash and dry lettuce leaves, trimming any thick stems. Arrange toppings so each assembled burger receives the specified amounts (1 lettuce leaf, 1 tomato slice, a few onion rings, and 2 pickle slices).