Duke's Bbq Bacon Burger Recipe

Form the patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands just until combined — do not overwork. Divide into two equal portions and form into slightly wider-than-bun patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Rest patties

Cover patties and refrigerate for 15–20 minutes while you prepare bacon and toast buns. Chilling helps them hold together on the grill or pan.

Cook bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat. If using the oven, place bacon on a wire rack over a rimmed sheet pan and bake 12–16 minutes until crisp. If using a skillet, cook in batches, turning, until crisp, about 8–10 minutes. Transfer bacon to paper towels to drain.

Make quick BBQ glaze

In a small saucepan or microwave-safe bowl combine the BBQ sauce, brown sugar, and apple cider vinegar. Warm over low heat or microwave in 20-second bursts, stirring, until sugar dissolves and sauce is glossy. Reserve about 2 tablespoons of glaze for finishing; use the rest to baste the bacon and burgers while cooking.

Glaze the bacon

Brush the warm bacon slices lightly with the BBQ glaze so they get a sticky, flavorful coating. Set aside on a sheet of parchment or plate.

Toast the buns

Heat a skillet or griddle over medium heat and add the softened butter. Split the buns and toast cut-side down until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Cook the patties

Preheat a grill or a heavy skillet (cast iron) over medium-high heat and brush with the vegetable oil. Place the chilled patties on the hot surface. Cook 3–4 minutes per side for medium (internal temp 160°F / 71°C), basting the top of each patty with the reserved BBQ glaze during the second minute of cooking each side. During the final minute of cooking, place a slice of cheddar on each patty and cover with a lid or tent with foil to melt the cheese.

Assemble the burgers

Spread mayonnaise on the bottom bun if using. Place a lettuce leaf (optional) on the bun to act as a barrier against juices. Place the cheeseburger patty on the bun, top with 3 slices of glazed bacon, then 3 pickle slices and a few rings of red onion. Spoon an extra 1–2 teaspoons of the BBQ glaze over the bacon if you want more shine and flavor. Sprinkle the finishing smoked paprika and garlic powder lightly over the top (or mix into mayo before spreading). Cap with the top bun.

If you prefer a slightly smoky finish, dust the top of the assembled burger with the smoked paprika and garlic powder. Serve immediately while hot with your choice of side (fries, slaw, or chips).