Bacon Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a round patty about 3/4 inch thick, handling the meat as little as possible. Press a shallow dimple in the center of each patty with your thumb to help maintain an even thickness while cooking.

Season patties

Season both sides of each patty with the kosher salt and freshly ground black pepper. Brush each side lightly with Worcestershire sauce for added flavor.

Cook patties

Heat a cast-iron skillet or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and just beginning to smoke, place the patties in the pan, leaving space between them. Cook undisturbed for 3-4 minutes until a brown crust forms on the bottom. Flip and cook another 3 minutes for medium doneness. If using cheese, place one slice of cheddar on each patty in the last 1 minute of cooking and cover the pan to melt the cheese. Internal temperature should reach 160°F (71°C) for well done; reduce time slightly if you prefer medium (150–155°F). Remove patties to a plate and tent loosely with foil to rest for 3 minutes.

Cook bacon

While patties rest, cook the bacon. Use a separate skillet (or bake in oven) over medium heat. Lay the bacon strips in a single layer and cook, turning occasionally, until crisp and golden, about 8–10 minutes. For evenly cooked bacon and less splatter, start in a cold skillet and bring to medium heat. Transfer cooked bacon to a paper-towel-lined plate to drain.

Toast buns

Butter the cut sides of the burger buns. In the same skillet used for patties (wipe out excess fat if necessary) or on a griddle over medium heat, place buns cut-side down and toast until golden and fragrant, about 1–2 minutes. Remove and keep warm.

Prepare produce

While bacon cooks and buns toast, slice the tomato, separate and wash lettuce leaves, and slice onion into rings if not already done. Set pickles and any condiments out for assembly.

Assemble burgers

Spread mayonnaise (and mustard/ketchup if using) on the bun bottoms. Place a lettuce leaf on each bottom bun, followed by a slice of tomato and a few onion rings. Put the rested cheeseburger patty on top, then layer 3 strips of bacon over each patty (arrange for even coverage). Add pickles and sprinkle chopped parsley or chives as garnish if desired. Cap with the toasted top bun.

Serve the bacon burgers hot with your preferred sides (fries, salad, or chips). Provide extra condiments at the table. Leftover cooked bacon can be refrigerated for up to 4 days; leftover cooked patties can be stored up to 3 days.