Bacon Cheeseburger Recipe

Prepare meat

Place ground beef in a large bowl. Add kosher salt, freshly ground black pepper, Worcestershire sauce, smoked paprika, and garlic powder. Gently fold the seasonings into the meat with your hands or a spatula until just combined—do not overwork.

Form patties

Divide the meat into 4 equal portions (about 4 oz each for 4 servings). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Preheat cooking surface

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat. Add 1 tsp vegetable oil and swirl to coat. The pan should be hot—when a drop of water sizzles, it's ready.

Cook patties

Place patties in the hot pan without crowding. Cook 3 to 4 minutes on the first side until a brown crust forms. Flip and cook another 2 to 3 minutes for medium doneness (adjust time for preferred doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid or foil to melt the cheese.

Cook bacon

While or before cooking patties, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crispy, about 8 to 10 minutes. Transfer bacon to a paper-towel-lined plate to drain. If you prefer, bake bacon at 400°F (200°C) on a rimmed sheet for 15–20 minutes until crispy.

Assemble bacon on patties

When patties are finished with cheese, top each melted-cheese patty with one or two slices of crispy bacon (depending on thickness) so each burger gets equal bacon coverage.

Prepare sauce

In a small bowl, combine mayonnaise, ketchup and mustard. Stir until smooth. Taste and adjust — add a pinch of salt or more ketchup/mustard as desired.

Toast buns

Split the burger buns. Heat a clean skillet over medium heat. Spread about 1/2 tablespoon of softened butter on each cut side. Place buns buttered-side down in the skillet and toast until golden brown, about 1 to 2 minutes. Remove from heat.

Prep vegetables

Thinly slice the red onion and tomato. Rinse and pat dry lettuce leaves. Keep pickles ready.

Build burgers

Spread about 1 tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then the cheese-and-bacon-topped patty. Add 2 pickle slices, a couple thin tomato slices, and a few red onion rings. Spread a little sauce on the top bun and place it over the burger.

Season and serve

Sprinkle a pinch of coarse sea salt over the tomato slices or finished burgers if desired. Serve immediately with fries or a side salad.

Storage: Refrigerate any leftover cooked patties and bacon in an airtight container for up to 3 days. Reheat gently in a skillet or oven.