Bacon Cheese Burger Recipe

Form patties

Divide ground beef into 4 equal portions (about 4 oz each). Lightly shape each portion into a round patty about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of patties evenly with kosher salt and freshly ground black pepper. Sprinkle 1/4 tsp salt and 1/4 tsp pepper per patty (adjust if cooking more or fewer patties). Brush or rub about 1/4 tsp vegetable oil on the cooking surface to prevent sticking.

If using, add 1/4 tbs Worcestershire sauce to the top of each patty or mix it gently into the meat before forming for extra flavor.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Place patties in the pan without crowding. Cook for 3–4 minutes on the first side without moving so a crust forms.

Flip patties and cook another 3 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). For medium-well, cook 4–5 minutes after flipping. In the last minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese (about 30–60 seconds). Remove patties to a warm plate and tent with foil to rest for 3–5 minutes.

While you heat the pan for patties, cook the bacon. Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp and browned, about 8–12 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain. If making extra-crispy bacon, place in a 400°F (205°C) oven on a rack over a foil-lined sheet for 6–8 minutes after pan-searing.

Reserve bacon fat for frying potatoes or discard; wipe skillet and proceed to cook patties or use a second pan so both finish hot.

Mix mayonnaise, mustard, and ketchup in a small bowl to create a simple burger spread. Adjust quantities to taste.

Split the buns and spread a thin layer of softened butter on the cut sides. Toast buttered buns in a skillet over medium heat or on a griddle until golden, about 1–2 minutes per side. Alternatively toast under a broiler for 30–60 seconds watching closely.

Spread 1 tbs burger spread on the bottom bun and 1 tbs on the top bun for each burger, or adjust to preference.

Slice the tomato into 1/4-inch rounds and thinly slice the red onion. Wash and dry lettuce leaves.

Assemble each burger: place bottom bun on a plate, add lettuce leaf, tomato slice, cheese-topped patty, two bacon strips (folded if necessary), 2 pickle slices, and a few onion rings. Add additional pepper or hot sauce if desired.

Cap with the top bun and serve immediately while patties and bacon are hot. Provide napkins — these burgers can be juicy.