White Cheddar Bacon Burger Recipe

Mix and form patties

In a large bowl gently combine the ground beef, kosher salt, black pepper, Worcestershire sauce, and garlic powder. Mix just until combined (do not overwork). Divide into two equal portions and form each into a 3/4-inch thick patty, making a slight dimple in the center of each with your thumb to prevent doming during cooking.

Rest patties

Place formed patties on a plate, cover, and refrigerate for 15–20 minutes if time allows—this helps them hold together when cooking.

Cook bacon

Preheat the oven to 400°F (200°C) or heat a large skillet over medium heat. If using the oven, arrange bacon in a single layer on a rimmed baking sheet and bake 12–18 minutes until crisp. If using a skillet, cook strips 3–5 minutes per side until browned and crisp. Transfer bacon to a paper towel–lined plate to drain.

Caramelize onion (optional)

If using onion, in the same skillet over medium-low heat add 1 tsp oil or a small splash of bacon fat, then add the sliced onion. Cook, stirring occasionally, 12–15 minutes until softened and golden-brown. Season lightly with a pinch of salt. Remove from heat and keep warm.

Cook burgers

Heat a heavy skillet or cast-iron pan over medium-high heat and lightly oil the surface. Add patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, top each patty with 2 oz (2 slices) of sharp white cheddar, cover the pan briefly or place a lid to melt the cheese, about 45–60 seconds.

Toast buns

While cheese is melting, spread softened butter on the cut sides of the buns and toast face-down in a separate skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Spread 1 tablespoon mayonnaise mixture (see Condiments) on the bottom half of each toasted bun. Place lettuce leaf and tomato slice if using.

Place the cheddar-topped patty on each bun, then layer three bacon strips (or divide 6 strips between two burgers) on top of the cheese. Add caramelized onions and pickles if desired.

Spread remaining mayonnaise or ketchup on the top bun and close the burger. Serve immediately while hot.

Make sauce

In a small bowl combine mayonnaise, Dijon mustard, and ketchup. Taste and adjust balance (add a pinch of salt or a squeeze of lemon if desired). This yields enough to spread on both burgers.