Double Bacon Cheeseburger Recipe

Form Patties

Divide the 1 lb ground beef into four even portions (about 4 oz each). Gently form into thin, slightly larger-than-bun patties about 3/4-inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of each patty with 1 tsp kosher salt and 1 tsp freshly ground black pepper distributed evenly (about 1/4 tsp salt and pepper per patty).

Spread 1 tbs softened butter across a warm griddle or large skillet and heat over medium-high until shimmering. Alternatively, preheat a grill to medium-high (about 400°F / 200°C).

Cook patties in a single layer. For medium doneness, sear 3–4 minutes on the first side without moving to develop a crust. Flip and cook 2–3 minutes on the second side.

When patties are nearly done (about 1 minute before finished), top each patty with a slice of American cheese. For the double cheeseburger, stack two patties on each bun so each sandwich has two cheese-topped patties (if you prefer, place cheese between patties as well). Cover pan with a lid for 30–60 seconds to melt cheese.

While patties rest at room temperature or while preheating the cook surface, place 8 slices of thick-cut bacon in a cold skillet without overlapping and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. For faster cooking, bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes, flipping once.

Transfer cooked bacon to a paper-towel-lined plate to drain and blot excess fat. Keep warm.

If using shredded cheddar in addition to American slices, sprinkle a small pinch onto hot patties before stacking so it melts between layers.

Split the 2 buns and spread 1/2 tbs softened butter on each cut face (use remaining butter from ingredients if needed). Toast buns face-down in a clean skillet over medium heat or on the griddle for 1–2 minutes until golden and slightly crisp.

Mix mayonnaise, yellow mustard, and ketchup (3 tbs mayo, 1 tsp mustard, 2 tbs ketchup) in a small bowl to make a simple burger sauce. Taste and adjust to preference.

Assemble toppings: place 2 leaves of iceberg lettuce (or shredded equivalent) on bottom buns, top with 2 slices of tomato, 2 pickle slices, and a few rings of thinly sliced red onion (from 1/4 onion).

Place one hot cheese-topped patty on each bottom bun on top of lettuce and tomato. Add two slices of crisp bacon on top of each patty. Add the second cheese-topped patty on top of the bacon to create the double stack.

Spread the prepared sauce on the inside of the top buns and place on each stacked burger. Press lightly to compact. Serve immediately with potatoes or fries.

Optional: If desired, secure each burger with a toothpick or sandwich pick to hold the double stack while cutting or serving.