Bacon Cheeseburger Recipe

Form the patties

Place the ground beef in a bowl. Add Worcestershire sauce, kosher salt, and freshly ground black pepper. Gently combine with your hands or a fork; do not overwork the meat. Divide into 4 equal portions (about 4 ounces each) and form into patties about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Preheat cooking surface

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until hot (about 4–6 minutes). If using a pan, add 1 teaspoon vegetable oil and swirl to coat.

Cook the patties

Place the patties on the hot surface leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms on the bottom. Flip once and cook an additional 3 minutes for medium (adjust 1–2 minutes for desired doneness). During the last 1 minute of cooking, top each patty with one cheddar slice (and American slice if using) and allow cheese to melt. Remove patties to a plate and tent loosely with foil to keep warm.

Cook the bacon

While patties rest or before cooking patties, lay bacon slices in a cold skillet in a single layer. Place over medium heat and cook, turning occasionally, until crisp and browned, 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. If preferred, bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes until crisp.

Keep warm

Keep cooked bacon warm in a low oven (200°F/95°C) on a sheet tray while finishing burgers so bacon stays crisp but not overcooked.

Prepare produce

While patties cook, slice the tomato into 1/4-inch thick rounds and thinly slice the red onion. Rinse and dry lettuce leaves. Arrange pickle slices so they are ready to assemble.

Toast the buns

Spread about 1/2 tablespoon of softened butter on the cut side of each bun. Heat a clean skillet or griddle over medium heat and place buns cut-side down. Toast until golden brown, about 1–2 minutes. Remove from heat.

Make the sauce

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, pickle relish (if using), hot sauce (if using), salt, and black pepper. Stir until smooth and taste; adjust seasoning as needed. Keep refrigerated until assembly.

Spread about 1 tablespoon of sauce on the bottom half of each toasted bun. Place a lettuce leaf on each bottom bun to act as a moisture barrier. Add the cheese-topped burger patty, then 2 slices of cooked bacon per burger (or arrange as desired). Top with tomato slice, a few red onion rings, and 2–3 pickle slices. Spread additional sauce on the top bun if desired, close the burger, and serve immediately.

Serve with fries, chips, or a simple side salad. Leftover bacon and patties can be refrigerated for up to 3 days.