Bacon Cheeseburger Slammich Recipe

Prepare onions and bacon

Finely dice the yellow onion to measure 1/2 cup. Cook bacon slices in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces (about 4 slices worth). Reserve 1 teaspoon bacon fat in the skillet if desired for extra flavor and discard the rest or save for another use.

Form patties

In a large bowl combine 1 lb ground beef, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tbs Worcestershire sauce. Add the 1/2 cup diced onion and chopped bacon. Gently mix with your hands or a fork just until combined — avoid overworking. Divide mixture into 4 equal portions (about 4 oz each) and shape into slightly flattened patties about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a large skillet or grill over medium-high heat. If using reserved bacon fat, add it to the skillet; otherwise add a light brush of oil. When hot, place patties in the skillet leaving space between them. Cook 3–4 minutes without moving, until a brown crust forms. Flip and cook 2–3 minutes more. Reduce heat to medium, sprinkle about 1/4 cup shredded cheddar evenly over the patties (divide evenly), cover the skillet with a lid or a piece of foil and cook 1–2 minutes until cheese melts and internal temperature reaches 160°F (71°C). Transfer patties to a plate and rest 2–3 minutes.

Toast buns and prepare toppings. While patties rest, spread 1/2 tbs butter on cut sides of each bun. Toast buns buttered-side down in a clean skillet over medium heat 1–2 minutes until golden brown. Arrange shredded lettuce and tomato slices on a work surface for assembly.

Assemble sandwiches. Place a toasted bun bottom on a plate, add a small handful of shredded lettuce (about 1/4 cup), top with a cheeseburger patty, then 1–2 tomato slices. Sprinkle remaining chopped bacon if any and top with additional shredded cheddar if desired. Add optional pickles or hot sauce to taste. Cap with the bun top.

Serve sides. Spoon taco sauce (about 2 tbsp per sandwich) into a small ramekin and place sour cream (about 2 tbsp per sandwich) in another ramekin. Serve the ramekins alongside the burgers for dipping or to spread on the buns as desired.

Presentation and tips. Cut sandwiches in half if desired and serve immediately while hot. For a crispier exterior, cook patties a bit longer before adding cheese. Leftover cooked patties keep 2–3 days refrigerated.