Bacon Cheeseburger Recipe

Prepare bacon

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack.

Mix the brown sugar and cracked black pepper in a small bowl. Press a light layer of the brown sugar mixture onto the top side of each bacon slice so the sugar adheres.

Bake the bacon until edges are crisp and sugar is caramelized, about 18–25 minutes depending on thickness. Rotate the pan halfway through for even caramelization. Watch closely last 5 minutes to avoid burning.

Remove bacon to a plate lined with paper towel and let cool 3–5 minutes; the bacon will crisp further as it cools. If you have house-smoked bacon, follow the same candying step after smoking; if not, the oven method produces candied bacon with a smoky-sweet finish.

Combine mayonnaise, ketchup, mustard, sweet pickle relish, smoked paprika, and lemon juice in a small bowl. Whisk until smooth and refrigerate until ready to assemble (at least 10 minutes). Taste and adjust seasoning to taste.

Form the ground beef into four evenly sized patties (about 5 oz / 140 g each). Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub Worcestershire sauce onto both sides for added depth.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Lightly oil the pan (use a high-smoke-point oil) or use a small amount of the bacon fat reserved from cooking if desired.

Cook the patties 3–4 minutes on the first side without moving them to develop a crust. Flip and cook 2–3 minutes for medium-rare to medium depending on thickness; adjust time for desired doneness. When patties are nearly done (about 1 minute before finished), place one slice each of Vermont white cheddar and yellow cheddar on every patty (two slices total per patty) and cover the pan with a lid or tent with foil for 30–60 seconds to melt the cheese.

While the patties rest 2–3 minutes, melt the unsalted butter in a clean skillet over medium heat and toast the cut sides of the brioche buns until golden, about 1 minute per side.

Assemble each burger: spread sauce (if using) on both bun halves, place shredded iceberg on the bottom bun, set the cheesy patty on top, then add two slices of candied bacon per burger (or three for extra), a slice of vine-ripened tomato, and several thin slices of red onion. Add pickles if desired. Top with the bun crown and serve immediately.