Foundry Bacon Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz / 1/4 lb each cooked weight). Lightly handle the meat and form two round patties roughly 3.5–4 inches across and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to minimize puffing during cooking.

Season both sides of the patties evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Brush or sprinkle 1 tsp Worcestershire sauce across the top of each patty for added savory flavor.

Preheat a large skillet or griddle over medium-high heat. Lay 6 slices of double-smoked bacon in the dry skillet in a single layer. Cook, turning occasionally, until bacon is crisp and browned, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tsp bacon fat in the pan for extra flavor (discard excess or save for another use).

If you prefer chewier bacon, cook 6–8 minutes; for very crisp bacon, cook 9–11 minutes.

Increase heat to medium-high (if using the same skillet, wipe out excess fat leaving about 1 tsp). Add 1 tsp vegetable oil (or 1 tsp butter) to the skillet and let it shimmer.

Place the patties into the hot skillet. Cook undisturbed for 3–4 minutes to develop a browned crust. Flip and cook the second side for another 3 minutes for medium (internal temperature about 150–155°F / 66–68°C). Adjust time ±1–2 minutes for desired doneness (longer for well done, shorter for medium-rare).

About 1 minute before removing the patties from the pan, place 1 slice of sharp cheddar on top of each patty. Cover the pan with a lid or a piece of foil to trap steam and help the cheese melt, about 30–60 seconds.

While the patties cook, spread 1 tsp softened butter on the cut faces of each bun. Place a separate skillet or griddle over medium heat and toast the buns buttered-side down until golden, 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch carefully to avoid burning.

Spread 1/2 tsp yellow mustard and 1/2 tsp ketchup on the bottom half of each toasted bun (adjust to taste). Place a lettuce leaf on the bottom bun, then add the cheeseburger patty.

Top each melted-cheddar patty with three slices of double-smoked bacon arranged in a slight overlap. Add 2 pickle slices, 2 rings of red onion, and 1 slice of tomato on top of the bacon.

Place the top bun on the stack and lightly press to compress the burger for serving. If desired, insert a sandwich pick to hold layers together.

Serve the Foundry Bacon Burger immediately while hot with fries or your preferred side. Estimated internal temperature for medium is 150–155°F; adjust cooking times to reach safe internal temperature if required by local guidelines.

Leftover cooked patties and bacon can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the meat and melting the cheese again.