Bacon Cheeseburger Recipe
(990 Cals), fries (620 Cals)
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Ingredients
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Burgers (makes 2 burgers)
Fries (serves 2)
Method
Burgers (makes 2 burgers)
- 1
Prepare bacon
Lay bacon strips on a rimmed baking sheet lined with foil. Bake in a 400°F (200°C) oven for 12–15 minutes until crisp. Remove and drain on paper towels, then set aside. (Alternatively, pan-fry over medium heat until crisp, 8–10 minutes.)
- 2
Form patties
Divide the ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.
- 3
Season patties
Sprinkle each patty evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (total quantities distributed). Brush or sprinkle a small amount of Worcestershire sauce (about 1/2 teaspoon per patty) on each side and pat lightly to adhere.
- 4
Cook patties
Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until very hot. Add a light swipe of oil if needed. Place patties in the hot pan and cook undisturbed for 3–4 minutes to develop a crust. Flip once and cook an additional 2–4 minutes for medium (adjust time for desired doneness). During the last 30–60 seconds of cooking, place one slice of cheddar on each patty and cover the pan briefly to melt the cheese.
- 5
- 6
Fries (serves 2)
- 7
Prepare potatoes
Cut each scrubbed russet potato into 1/4- to 3/8-inch thick fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.
- 8
Heat oil
Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (or as recommended by your fryer). Heat to 325°F (163°C) for the first fry.
- 9
First fry (blanch)
Working in batches to avoid crowding, fry the dried fries at 325°F (163°C) for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5 minutes.
- 10
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack.
- 11
Season fries
While still hot, toss fries with 1 teaspoon kosher salt (adjust to taste) and 1/2 teaspoon paprika if using. Serve immediately alongside the burgers.
