Single Bacon Cheeseburger Recipe

Toast and sauce

Split the bun and lightly butter the cut sides with the unsalted butter. Mix the mayonnaise, mustard, and ketchup together in a small bowl; set aside. Wash and dry the lettuce leaf and pat tomato and onion slices dry.

Shape the ground beef into a single patty roughly 4 to 4.5 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center with your thumb (this helps prevent doming while cooking). Season both sides evenly with kosher salt and freshly ground black pepper.

Heat a skillet or cast-iron pan over medium heat. Add the bacon strips and cook 3–4 minutes per side until crisped to your liking. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan; discard or save the rest for another use.

Increase heat to medium-high. Add the vegetable oil to the pan with the reserved bacon fat (or a fresh teaspoon if none). When shimmering, add the patty. Cook undisturbed 3 minutes to form a brown crust.

Flip the patty and immediately top with the cheddar slice. Cook another 2–3 minutes for medium doneness (adjust time +/- for desired doneness). If you prefer the cheese more melted, cover the pan for the last 30–60 seconds.

While the patty finishes, toast the buttered bun cut-sides down in a separate dry skillet or in the oven under a broiler for about 1 minute until golden — watch carefully to prevent burning.

Spread the prepared sauce evenly on the bottom bun. Place the lettuce leaf on the sauce, then the tomato slices, followed by the cooked cheeseburger patty (cheese side up). Lay the two bacon strips across the top of the cheese. Add red onion slices and pickle slices on top of the bacon. Spread a little sauce on the top bun and place it on the stack.

Let the assembled burger rest 1 minute to let juices settle. Serve immediately with your choice of fries or side.