Bacon Cheese Burger Recipe

Bring beef to cool room temperature

Remove the 12 oz ground beef chuck from the refrigerator and let sit, covered, for 15–20 minutes while you prepare other ingredients. This helps it cook more evenly.

Slice tomato into 2 even 1/4-inch slices. Cut 3 thin rings from the red onion. Wash and dry a lettuce leaf. Remove buns from packaging.

In a medium skillet over medium heat, lay 2 bacon slices flat. Cook 4–6 minutes, flipping occasionally, until crisp but still pliable. Transfer bacon to a paper towel-lined plate to drain. Keep skillet for burger cooking or wipe clean if using a separate pan.

Divide the 12 oz ground beef into two equal portions (6 oz each) if you prefer thinner patties, or keep as one 12 oz patty for a very large single burger. For a standard single burger, shape into one roughly 1-inch-thick patty, make a shallow dimple in the center with your thumb to reduce puffing. Do not overwork the meat.

Season both sides of the patty with the kosher salt and freshly ground black pepper. If using, brush or sprinkle 1 tsp Worcestershire sauce over one side and gently press in.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp vegetable oil and let it shimmer (about 1 minute). Place the patty in the pan, seasoned side up, and cook undisturbed for 3–4 minutes for medium-rare to medium (longer for thicker patty or desired doneness).

Flip the patty and cook the second side 3–5 minutes, until internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium. In the last 1 minute of cooking, place 2 slices of cheddar cheese on top of the patty and cover the pan with a lid to melt the cheese.

If you made two 6 oz patties, adjust cook time to 3–4 minutes per side for medium.

While the patty finishes, spread 1 tbsp softened butter evenly on the cut sides of the bun. On a separate pan over medium heat or in the same skillet after removing the patty, place buns cut-side down and toast 1–2 minutes until golden and lightly crisp. Remove from heat.

Spread 2 tbsp mayonnaise on the bottom bun (adjust to taste). Place the lettuce leaf on the mayo to create a moisture barrier.

Place the hot cheeseburger patty on top of the lettuce.

Lay the 2 cooked bacon slices across the cheese-topped patty.

Top with tomato slices, red onion rings, and 4 pickle slices. Add extra salt and pepper to tomato if desired.

Spread a thin layer of mayonnaise on the top bun and place it over the assembled burger. Press gently to compact.

Serve immediately while hot with side of choice. If you made a single 12 oz patty, provide a knife for easier eating. Leftovers of bacon or toppings can be refrigerated separately for up to 2 days.