Bacon Cheeseburger Recipe

Form Patties

Place the 1 lb ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently combine with your hands—do not overwork. Divide into four equal portions and form into 3/4-inch thick patties slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook Bacon

In a large skillet over medium heat, lay the 6 slices of bacon in a single layer. Cook, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain. When cool, break into pieces or leave whole as desired (1–2 slices per burger). Reserve 1 tsp bacon fat in the pan and discard excess, if any.

Prepare Cheese Blend

Combine 1/2 cup shredded mozzarella and 1/2 cup shredded sharp cheddar in a small bowl. Have 4 slices provolone ready for melting on the finished patties.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp olive oil or reserved bacon fat to the pan and swirl to coat. Add the patties (do not overcrowd; cook in two batches if necessary). Cook the patties until a brown crust forms, about 3–4 minutes per side for medium. In the last 1 minute of cooking, sprinkle an even layer of the mozzarella/cheddar blend onto each patty, then top with a slice of provolone so it melts over the blend. Cover the pan with a lid briefly (30–45 seconds) to encourage even melting. Remove patties to a plate and let rest for 2 minutes.

While patties rest, halve the 4 buns and butter the cut sides with 2 tbs butter. Place buns buttered-side down in a separate skillet or on a griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and keep warm. Arrange pickle slices (2 per bun) and thin onion slices so they are ready for assembly.

In a small bowl, combine 4 tbs softened unsalted butter, 1 tsp minced garlic, 1 tbs finely chopped parsley, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Mix until smooth. Brush the warm toasted tops of the buns generously with the garlic butter so it soaks in and creates a glossy, flavorful finish.

Place one cheese-melted patty on the bottom half of each toasted bun. Top each patty with 1–2 pieces of crisp bacon, two dill pickle slices, and a few rings of thinly sliced onion. Cover with the garlic-buttered bun top. Serve immediately with 1/2 cup ranch dressing and 1/2 cup warmed marinara on the side for dipping.

Optional: For an extra melty interior, you can return assembled burgers to a 350°F (175°C) oven for 2–3 minutes before serving to meld cheeses and warm the bacon.