King's Hawaiian Sweet Roll/bacon Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty slightly wider than the King's Hawaiian rolls (they will shrink while cooking). Press a slight dimple in the center of each patty to prevent doming. Season both sides of each patty with about 1/2 tsp salt and 1/4 tsp black pepper (total salt and pepper amounts listed in ingredients).

Cook bacon

Heat a skillet or frying pan over medium heat. Add the 4 slices of bacon in a single layer and cook until crispy, about 3–5 minutes per side depending on thickness. Remove bacon and transfer to a paper-towel-lined plate. Reserve about 1 teaspoon of bacon fat in the pan if desired for extra flavor; otherwise wipe pan clean and continue with neutral oil.

Cook patties

Heat the skillet (or clean pan) over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the beef patties. Cook undisturbed 3–4 minutes until a brown crust forms on the bottom. Flip and cook another 3–4 minutes for medium (internal temperature ~160°F/71°C for well done per ground beef safety; adjust time for preferred doneness). In the last 1 minute of cooking, lay 1 slice of American cheese on each patty to melt; cover the pan briefly with a lid if needed to help melt.

Toast rolls

While patties finish, slice the King's Hawaiian rolls if not pre-split. Spread about 1/2 tablespoon butter across the cut sides (optional). Place rolls cut-side down on a separate skillet or on a griddle over medium heat and toast until golden and lightly crisp, about 1–2 minutes. Remove from heat.

Assemble burgers

Place 1 toasted bottom roll on your work surface. Add 1 leaf of lettuce, 2 slices of tomato, and 2 rings/slices of red onion. Place one cheese-topped patty on the prepared vegetables. Lay 2 cooked bacon slices across the patty. Top with the second cheese-topped patty to create the double-patty stack (so each burger contains two patties and two slices of cheese). Add any optional condiments (mayonnaise, ketchup, mustard) to the top roll interior, then cap the burger. Repeat assembly if making multiple burgers. Serve immediately.

Spread mayonnaise, ketchup, and/or mustard on the toasted interior of the top roll to taste. These are optional and can be applied before final assembly.