Bacon Cheeseburger Recipe

Mix and form patties

In a large bowl, combine 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce and 1 tsp mustard. Mix gently with your hands until just combined (do not overwork). Divide mixture into 2 equal portions and form into 2 patties about 1/2-inch thick and slightly larger than the buns (they will shrink while cooking). Press a shallow dimple in the center of each patty to promote even cooking.

Rest before cooking

Set patties on a plate, cover loosely and let rest at room temperature for 10 minutes while you cook bacon and prepare buns. This ensures even cooking.

Cook bacon

Place 4 strips of bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a plate lined with paper towel to drain. Alternatively bake at 400°F (200°C) on a rimmed sheet for 15–20 minutes turning once until crisp.

Cheese timing

Have 4 slices of sharp cheddar ready. They will be melted onto the patties during the resting after searing.

Toast buns

Brush the cut sides of 2 burger buns with 1 tbsp softened butter. Toast cut-side down in a skillet over medium heat for 1–2 minutes until golden and slightly crisp. Remove and set aside.

Prepare toppings

Wash and pat dry lettuce leaves. Slice tomato and onion thinly. Arrange pickles. Keep toppings ready to assemble once burgers are cooked.

Make sauce

In a small bowl combine 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/4 tsp smoked paprika and 1/8 tsp black pepper. Stir until smooth and refrigerate until ready to use.

Sear patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a light brush of neutral oil or a spray. Place the patties in the skillet and cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook the second side 2–3 minutes for medium doneness.

Add cheese and rest

During the last 1 minute of cooking, place 2 slices of cheddar on each patty, cover the pan with a lid or tent with foil to melt cheese (about 30–60 seconds). Transfer patties to a plate and let rest 3 minutes.

Assemble burgers

Spread 1–2 tbsp burger sauce on the bottom half of each toasted bun. Place a lettuce leaf, then the cheese-melted patty, 2 strips of crisp bacon, tomato slices, onion rings and 4 pickle slices. Spread a little sauce on the top bun and close. Serve immediately.

Prepare potatoes

Peel (optional) and cut 2 medium russet potatoes into fries about 1/3–1/2-inch thick. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towel or paper towels. If using cornstarch for extra crispness, toss the dried fries with 1 tsp cornstarch until lightly coated.

Heat oil

Pour 4 cups canola or vegetable oil into a large, heavy pot or deep fryer and heat to 325°F (160–165°C). Use a thermometer to maintain temperature.

First fry (blanch)

Working in batches, fry potatoes at 325°F for 3–4 minutes until just softened and beginning to turn pale golden. Do not brown. Use a slotted spoon to transfer to a paper towel-lined sheet to drain.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt, tossing to combine.

Serve fries

Serve fries hot alongside the burgers.