Bacon Cheeseburger Deluxe Recipe

Form

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten into patties about 3/4 inch thick and 4 inches wide. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty evenly with the kosher salt, freshly ground black pepper, and a light drizzle of Worcestershire sauce (about 1 tsp divided between patties). Handle patties minimally to avoid compacting the meat.

Cook

Heat a cast-iron skillet or griddle over medium-high heat until shimmering. Add 1 tablespoon neutral oil and swirl. Place patties on the hot surface and cook without moving for 3 to 4 minutes to develop a crust. Flip and continue cooking 3 minutes for medium, or longer 4–5 minutes for medium-well. In the last minute of cooking, top each patty with two slices of sharp cheddar and cover the pan or add a lid to melt the cheese.

While patties cook, combine 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon black pepper, and 1 teaspoon hot sauce (optional) in a small bowl. Whisk until smooth and taste; adjust honey or vinegar to balance tang and sweetness. Refrigerate until assembly.

Prepare onions and bacon bits

If using raw red onion, thinly slice and separate into rings or thin half-moons. If onions are very pungent, soak slices in ice water for 5 minutes, then drain and pat dry. Ensure bacon bits are cooked until crisp (pan-fried, baked, or purchased pre-cooked).

Toast buns

Spread about 1/2 tablespoon softened butter on the cut sides of each bun. Place buttered sides down on a hot skillet or griddle for 1–2 minutes until golden and lightly crisp. If using sesame seeds, sprinkle on cut-side butter before toasting to adhere.

Assemble

Spread about 1 tablespoon of the Dijon infused sauce on the bottom bun. Place lettuce leaf (optional) on sauce to act as a moisture barrier. Set the cheesy patty on the lettuce. Sprinkle about 1/4 cup bacon bits evenly over the melted cheese. Add 4 pickle slices on top of the bacon. Add desired amount of red onion (about 2–3 tablespoons). Spread another 1 tablespoon of sauce on the top bun and place over the stacked toppings. Serve immediately.

If desired, serve extra Dijon on the side and garnish the plate with a few extra pickle slices. For presentation, skewer the burger with a toothpick to hold layers together.