Duke's Jr Bbq Bacon Burger Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4" thick and slightly larger than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season

Lightly brush both sides of each patty with vegetable oil. Season generously with kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per side). Brush one side of each patty with the Worcestershire sauce.

Make BBQ-mayo spread

In a small bowl combine the BBQ sauce, Duke's mayonnaise, Dijon mustard, apple cider vinegar, brown sugar, and optional hot sauce. Whisk until smooth and taste; adjust sweetness or tang by adding more brown sugar or vinegar. Reserve about 3 tablespoons per burger for assembly and keep the rest for brushing while cooking.

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes. Transfer to a paper-towel-lined plate to drain. Alternatively bake on a rack at 400°F (200°C) for 15–20 minutes for more even crisping. When cool, break each slice in half to match bun size.

Cheese

Have cheddar slices ready to melt onto the patties in the final minute of cooking.

Cook patties

Preheat a cast-iron skillet or grill to medium-high heat. Place patties seasoning-side down and cook for 3–4 minutes until a crust forms. Flip patties and brush the cooked side with a generous spoonful of the BBQ sauce mixture. Cook another 3–4 minutes for medium (internal temp ~160°F/71°C). In the final 60 seconds, place a slice of cheddar on each patty and cover the skillet or close the grill lid to melt the cheese.

Toast buns

While patties finish, spread softened butter on cut sides of buns and toast buttered sides in a clean skillet or on the grill over medium heat until golden, about 1–2 minutes.

Assemble burgers

Spread about 1 tablespoon of the BBQ-mayo spread on the bottom bun. Place a lettuce leaf and a slice of tomato on the bun, then the cheesy patty. Top the patty with two halves of bacon (3 slices per burger if using 4 burgers from 6 slices bacon breaks differently; arrange to preference) and 2 pickle slices and some thinly sliced red onion. Spread another tablespoon of the BBQ-mayo on the top bun and close the sandwich. Serve immediately with extra BBQ sauce on the side if desired.