Double Double Bacon Cheeseburger Recipe

Form Patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a thin, loosely packed patty about 3.5–4 inches in diameter and slightly larger than the bun. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty with about 1/4 tsp salt and a pinch of black pepper (totaling the listed salt and pepper across the four patties).

Cook Bacon

In a skillet over medium heat, add bacon strips and cook until crispy, 6–8 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate and reserve about 1 tbsp bacon fat in the pan (or discard fat and proceed with neutral oil).

Cook Patties

Heat a large skillet or griddle over medium-high heat. Add 1 tsp neutral oil (or reserved bacon fat) and spread to coat. Place two patties in the pan (do not overcrowd). Cook 2–3 minutes without moving until a brown crust forms. Flip and immediately place a slice of cheddar on each patty. Cook another 1.5–2 minutes until cheese is melted and the patty reaches medium doneness (adjust time for preferred doneness). Repeat with the remaining two patties.

Toast Buns

While the second batch cooks, spread softened butter inside each bun half. Toast buttered buns face-down in the skillet or on a separate pan over medium heat until golden, 1–2 minutes.

Assemble Double Double

On each bottom bun, spread about 1 generous tablespoon of honey mustard (see Honey Mustard section). Place one cheese-topped patty on the bun, then layer three strips of cooked bacon (split between the two patties if preferred), then the second cheese-topped patty. Top the top patty with lettuce leaves, a tomato slice, thin onion rings (if using), and pickles (if using). Spread a little honey mustard on the inside of the top bun and close the burger.

Prepare Lettuce and Tomato: Rinse and pat dry lettuce leaves. Core the tomato and cut into two 1/4-inch thick slices. If using onion, slice 1/4 of a small red onion into thin rings. Set aside.

Make Honey Mustard

In a small bowl, whisk together 3 tbs mayonnaise, 1 tbs Dijon mustard, 1.5 tbs honey, 1/2 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and uniform. Taste and adjust sweetness or acidity as desired. Refrigerate until ready to use.

Serve each Double Double Bacon Cheeseburger immediately while hot with your choice of sides (fries, chips, or a simple salad). Provide extra honey mustard on the side if desired.