The Loaded Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each into a patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of the patties evenly with kosher salt, black pepper, and garlic powder just before cooking.

Cook onions

Heat 1 tablespoon neutral oil and 1 teaspoon butter in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6–8 minutes.

Caramelize (optional)

If you want deeper color/flavor, add 1/2 teaspoon brown sugar after the onions soften and continue to cook on medium-low, stirring every few minutes, until golden brown and caramelized, another 8–12 minutes. If the pan gets dry, splash 1/2 teaspoon apple cider vinegar or a tablespoon of water to deglaze and scrape up browned bits. Remove from heat and keep warm.

Toast buns

Spread 1 tablespoon softened butter evenly on the cut sides of the buns. Toast them in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side. Set aside, cut-sides up.

Prepare cheese and bacon

Shred the white and orange aged cheddars and combine. If bacon isn't cooked yet, cook 4 slices in a skillet or oven until crisp, then drain on paper towels and keep warm.

Make burger sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, and optional hot sauce. Taste and adjust balance (more pickle relish for tang, more ketchup for sweetness). Reserve about 1 tablespoon of the BBQ sauce to brush the patties after cooking, and have the remaining BBQ sauce available for finishing the burger.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 teaspoon oil and swirl. Place the patties in the pan and cook undisturbed for 3–4 minutes to form a crust. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). In the last 60–90 seconds of cooking, spoon a thin layer (about 1/2 tablespoon) of the reserved BBQ sauce onto each patty and immediately top each patty with an even layer of the shredded cheddar blend. Cover the pan with a lid or tent with foil to melt the cheese, about 1 minute.

Rest patties

Transfer the patties to a plate and let rest 2 minutes so juices redistribute. If the pan has fond, deglaze with 1 teaspoon water and scrape, then pour any quick juice into the cheese-topped patties for extra flavor (optional).

Assemble burgers

Spread about 1 tablespoon of burger sauce on the bottom half of each toasted bun. Place lettuce, then the cheese-topped patty, followed by two bacon slices, a generous spoonful of sautéed onions, and 4 pickle slices. Brush a little extra BBQ sauce on the top bun or drizzle over the bacon if desired. Close the burger and serve immediately.