Loaded Cheeseburger Recipe

form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a flat patty about 3/4-inch thick, making a slight indentation in the center with your thumb to help them cook evenly.

Season both sides of each patty with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil to the pan and let it shimmer.

Cook the patties 3-4 minutes on the first side without moving until a brown crust forms. Flip and cook 2-3 minutes for medium (adjust to desired doneness).

During the last 60-90 seconds of cooking, evenly divide the combined shredded aged white and orange cheddar (about 1 cup total) between the two patties and cover the pan with a lid to melt the cheese.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp dijon mustard, 1/2 tsp apple cider vinegar, 1 tsp pickle relish, 1/4 tsp paprika, 1/8 tsp onion powder and 1/8 tsp salt until smooth. Taste and adjust: more ketchup for sweetness, more vinegar for tang.

Refrigerate sauce while you cook other components so flavors meld.

While patties rest or cook, heat a medium skillet over medium heat and add 1 tablespoon butter and 1/2 tablespoon olive oil.

Add 1 cup thinly sliced yellow onion and 1/8 tsp salt. Sauté, stirring occasionally, until soft and translucent, about 6-8 minutes. If you want sweeter, more caramelized onions, sprinkle 1/2 tsp brown sugar and continue to cook another 4-6 minutes until golden and jammy.

Remove from heat and keep warm.

Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping as needed. Transfer to paper towels to drain and pat dry. If using oven, bake at 400°F (200°C) on a rack-lined tray for 12-15 minutes.

When bacon is warm and slightly tacky, brush each slice lightly with bbq sauce (about 1/2 tbsp per slice) and let sit a minute to set.

Prepare lettuce 'buns' by choosing two large sturdy leaves per burger (3 leaves are provided per serving to allow a top and bottom plus an extra). Pat dry so sauce doesn't make them soggy.

Place one lettuce leaf down, spread about 1-2 tbsp burger sauce on it. Place the cheese-topped burger patty on the sauce.

Top the patty with a generous spoonful of sautéed onions (about 2 tbsp), then arrange two bacon slices glazed with bbq sauce across the burger.

Add optional tomato slices and pickles if desired. Spoon another 1 tbsp burger sauce on the top lettuce leaf and close the lettuce 'bun'.

Serve immediately while hot. Provide extra sauce and bbq on the side if desired.