Loaded Cheeseburger* Recipe

Form patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each portion into a patty roughly 3/4-inch thick and slightly wider than the bun, taking care not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, brush or mix Worcestershire sauce into the exterior of the patties for extra savory flavor.

Cook bacon

In a skillet over medium heat, cook the bacon strips until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain. Reserve drippings in the skillet for the onions if desired.

Sauté onions

Peel and thinly slice the yellow onion. In the same skillet over medium heat, add 1 tablespoon butter (add a teaspoon of bacon drippings if you reserved). Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes. If you prefer a sweeter caramelized onion, add 1 teaspoon brown sugar and continue cooking another 3–5 minutes until richly golden. Remove from heat and set aside.

Prepare cheese

Slice aged white and orange cheddar if not pre-sliced. Each burger will use about 1 ounce of each cheddar; prepare two slices total per cheese color (one set per burger).

Make burger sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon dill pickle relish, 1/2 teaspoon apple cider vinegar and 1/4 teaspoon garlic powder. Whisk until smooth. Taste and adjust seasoning; refrigerate until assembly.

Prepare BBQ sauce

Have 2 tablespoons of your favorite BBQ sauce ready to brush on the cooked patties and/or buns during assembly.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Lightly oil the pan or brush the patties with a little oil. Place patties in the pan and cook without moving until a brown crust forms, about 3–4 minutes.

Flip the patties and immediately brush the cooked side with about half of the BBQ sauce. Continue cooking the second side for 3 minutes for medium-rare to medium (adjust time to desired doneness). In the last 60–90 seconds of cooking, place one slice each of aged white and orange cheddar on each patty, cover the pan with a lid or tent with foil to melt the cheese, and spoon a little of the melted BBQ sauce over the cheese if desired.

Meanwhile, split the burger buns and smear the cut sides with 1 tablespoon butter total. Toast the buns in a separate skillet or in the oven, butter-side down, until golden, about 1–2 minutes.

Spread about 1–1.5 tablespoons of the prepared burger sauce onto the bottom half of each toasted bun.

Place a lettuce leaf on the sauce (if using), then set the cheese-topped patty on top.

Top each patty with half the sautéed onions and two strips of cooked bacon. Add pickle slices if desired.

Lightly drizzle or brush a little extra BBQ sauce over the toppings for more flavor, then spread a thin layer of burger sauce on the top bun and place it over the burger.

Serve immediately while hot with fries or a side of extra burger sauce for dipping.