Bacon Cheeseburger Recipe

Portion beef

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty roughly 4–4½ inches in diameter and about 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Prepare produce and buns

Rinse and pat dry lettuce leaves. Slice the tomato into 1/4-inch rounds (yielding about 2–3 slices per burger). Thinly slice the red onion into rings. Set out 4 pickle slices per burger (adjust to taste). Lightly butter the cut sides of the hamburger buns and set aside.

Place a skillet (preferably cast iron) over medium heat. Lay the bacon strips in a single layer and cook, turning occasionally, until browned and crisp, about 6–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Keep skillet for cooking patties (do not wipe out; a little bacon fat adds flavor).

If pan is dry, add 1 tablespoon vegetable oil and heat over medium-high until shimmering. Add the beef patties to the hot skillet (work in two batches if necessary). Cook without moving for 3–4 minutes to develop a crust. Flip once and cook 2–3 minutes for medium doneness (adjust time for desired doneness).

During the last 1 minute of cooking, place two slices of cheddar on each patty and cover the skillet with a lid (or a large bowl) to trap heat and melt the cheese, about 30–60 seconds.

While the cheese is melting, place the buttered bun cut sides down on a separate skillet or griddle over medium heat. Toast until golden and fragrant, about 30–60 seconds. Remove and keep warm.

Spread mayonnaise (and mustard/ketchup if using) on the bottom bun. Place a lettuce leaf on the bottom bun to act as a moisture barrier.

Place the cheese-topped patty on the lettuce. Top the patty with three slices of bacon (arrange as two full strips or halves), then add tomato slices, 4 pickle slices, and a few rings of red onion.

Cap with the toasted top bun. Press gently to hold together and serve immediately.

Serve the bacon cheeseburgers hot with fries or chips. Tip: Cook patties to an internal temperature of 160°F (71°C) for well done; for medium, target 145–150°F (63–66°C). Let patties rest 2 minutes before serving to retain juices.