Bacon Cheeseburger(gf) Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each into a loose patty about 3/4" thick and 4" in diameter, making a slight dimple in the center with your thumb. Do not overwork the meat.

Season both sides of each patty evenly with kosher salt, black pepper, and 1/2 tablespoon Worcestershire sauce per side (or 1 tablespoon total). Let rest at room temperature for 10 minutes while you prepare other components.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add 1 teaspoon vegetable oil and swirl to coat.

Place the patties in the hot skillet; cook without moving 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium (adjust time to desired doneness). During the last 1–1.5 minutes of cooking, layer cheeses on each patty: first 1 oz sharp cheddar, then 1 oz provolone, and finally sprinkle shredded mozzarella (about 2 tablespoons) so cheeses melt together. Cover the pan briefly with a lid or tent with foil to help melt the cheese.

While patties rest, cook the bacon. In a separate skillet over medium heat, lay the 6 bacon slices in a single layer. Cook 3–5 minutes per side, turning occasionally, until crisp-tender or to your preference.

Transfer bacon to a paper towel-lined plate to drain. If desired, reserve 1 teaspoon of bacon fat to brush on buns for extra flavor.

For assembly, place 3 slices of bacon on each cheeseburger patty (you can break strips in half to fit).

Split the gluten-free buns. Heat a small nonstick skillet over medium-low heat. Add butter or oil and toast cut sides of buns 1–2 minutes until lightly golden and crisp. If using reserved bacon fat, brush lightly on cut sides instead of butter for extra flavor.

Spread 1 teaspoon mayonnaise on one bun half and 1 teaspoon mustard on the other (adjust to taste).

Assemble burgers: on the bottom bun place shredded lettuce, then the cheeseburger patty topped with 3 slices of bacon, tomato slice, red onion, and pickle slices. Top with the bun crown.

Serve immediately with optional sides (fries, salad).

Prepare the vegetables while patties and bacon cook: thinly slice the red onion, slice the tomato into 1/4" rounds, shred the lettuce, and have pickles ready. Keep chilled until assembly to maintain crispness.

Adjust topping amounts to personal preference; all listed toppings correspond to assembly instructions above.