Cap'n Burger Recipe

Form the patties

Divide the pound of ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose ball, then flatten into a 3.5–4-inch-wide patty about 3/4 inch thick. Make a shallow thumb indentation in the center of each patty to prevent doming while cooking.

Season

Lightly brush both sides of each patty with Worcestershire sauce. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook the bacon

Heat a large skillet or cast-iron pan over medium heat. Lay the 4 slices of thick-cut bacon in the pan and cook until crispy, turning occasionally, about 6–9 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Keep the bacon fat in the pan for extra flavor or discard and wipe pan clean for searing burgers if you prefer less smoke.

Cheese ready

Have the cheese slices ready and stacked so you can melt them onto the patties during the final minute of cooking: 1 slice cheddar + 1 slice American per patty (or any preferred combination).

Prepare vegetables

Thinly slice 1/4 red onion into rings. Rinse and pat dry lettuce leaves and slice tomato into two medium-thick rounds. Set pickles and mayonnaise out for assembly.

Toast the buns

After cooking burgers (or while resting briefly), melt the 2 tablespoons of softened butter in the skillet over medium-low. Split the 2 buns and place cut sides down in the butter, toasting until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Sear and cook patties

Increase skillet heat to medium-high and add 1 tsp neutral oil if pan is dry. Place two patties in the skillet, leaving space between them. Sear without moving for 3 minutes to develop a crust. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness). During the last 60 seconds of cooking, place one cheddar slice and one American slice on each patty and cover the pan with a lid or foil briefly to melt the cheese. Repeat with remaining two patties.

Rest patties

Transfer cooked, cheesed patties to a plate and let rest for 2 minutes. This keeps juices inside when assembling a double burger.

Assemble the Cap'n Burger

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place a lettuce leaf on the mayo, then one cheesed patty. Add 2 bacon slices on top of that patty, then the second cheesed patty to create the double stack. Top the upper patty with tomato slice, a few red onion rings, and 2 pickle slices. Spread remaining mayonnaise or ketchup (optional) on the top bun and place it on the burger. Press gently to compact.

Slice the stacked burger in half if desired and serve immediately with fries or a side of your choice.