Bacon Cheeseburger Recipe

Form patties

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce (if using) over the meat. Gently mix with your hands just until combined — do not overwork. Divide the meat into four equal portions (about 4 oz each) and shape each into a patty about 3/4-inch thick, making a slight indentation in the center of each patty to prevent doming while cooking.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tsp neutral oil, spreading it to coat. When the oil is shimmering, place the patties on the hot surface, indentation side up, leaving space between them. Cook without moving for 3–4 minutes until a deep brown crust forms. Flip the patties and cook 2–3 minutes more for medium (adjust time ± for desired doneness). During the last minute of cooking, place a cheddar slice on each patty and cover the pan with a lid or tent with foil to melt the cheese.

While patties rest or before cooking them, cook the bacon. Preheat a separate skillet over medium heat. Lay the bacon slices in a single layer and cook, turning occasionally, until crisp, about 6–8 minutes depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain. If you prefer, you can bake bacon on a sheet pan at 400°F (200°C) for 12–18 minutes until crisp.

Toast the buns: Spread about 1/2 tbs softened butter on the cut sides of each bun. After removing the patties from the pan, wipe excess grease, return the pan to medium heat, and place buns cut-side down directly on the pan for 30–60 seconds until golden and lightly crisp. Remove buns.

Assemble burgers: Place a lettuce leaf on the bottom bun, add a cheesed patty, top each patty with 1–2 slices of cooked bacon (1.5 slices average per burger), 2 pickle slices, a tomato slice, and some thinly sliced red onion. Spread ketchup, mustard, and mayonnaise on the top bun (adjust quantities to taste), then place the top bun over the assembled burger. Repeat for remaining burgers.

Prepare toppings while burgers cook: Thinly slice the red onion and tomato. Rinse and pat dry lettuce leaves. Arrange pickle slices. If desired, season tomato slices lightly with a pinch of salt. Have ketchup, mustard, and mayonnaise measured and ready to spread.

Serve: Transfer assembled bacon cheeseburgers to plates and serve immediately with optional sides (fries, chips). Let burgers rest 1–2 minutes before serving to allow juices to settle.