Bacon & Cheese Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 to 1 inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow indentation in the center of each patty with your thumb to help them cook flat.

Season patties

Season both sides of each patty evenly with salt and black pepper. Lightly brush or rub Worcestershire sauce onto each patty for added umami.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the patties. Cook for 3-4 minutes on the first side without moving to get a good sear. Flip and cook 2-3 minutes on the second side for medium (adjust time for desired doneness).

Cook Canadian bacon

While patties cook, in a separate small skillet over medium heat, place the Canadian bacon slices (2 per burger) and cook 1-1.5 minutes per side until lightly browned and heated through. Remove and keep warm.

Melt cheese

About 1 minute before the patties finish cooking, place two slices of cheddar on each patty. Cover the pan with a lid or tent with foil for 30-60 seconds to help the cheese melt evenly.

Toast buns

Spread 1 tsp softened butter on the cut sides of each bun. Place buns buttered-side down in a clean skillet over medium heat and toast until golden, about 1-2 minutes. Alternatively, toast under a broiler, watching carefully.

Assemble burgers

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun and 1/2 tablespoon mustard on the top half. Place lettuce leaf on the mayo, then the cheesy patty, top with two slices of Canadian bacon, tomato slices, red onion and pickles as desired. Finish with the top bun. Serve immediately.

Serve

Serve the Bacon & Cheese Burger hot with fries or a side salad. Leftover burgers can be wrapped and refrigerated for up to 2 days (reheat gently).