Bacon Cheeseburger Recipe

Form the patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form into patties about 3.5 inches wide and 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent excessive doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce over the top of each patty and gently pat it in.

Preheat a heavy skillet or cast-iron pan over medium-high heat, or preheat a grill to medium-high. Add 1 teaspoon vegetable oil to the pan and swirl to coat (skip oil if using a well-seasoned cast iron or nonstick).

Cook the patties: Place patties in the hot pan or on the grill, leaving space between them. For medium doneness, cook 3-4 minutes on the first side without moving. Flip and cook 2-3 minutes on the second side. Adjust time if you prefer rarer or more well-done burgers.

During the last minute of cooking, place a slice of cheddar cheese on two of the patties and another slice on the remaining two patties so each patty gets cheese. Cover the pan with a lid or close the grill to help the cheese melt for about 30-60 seconds.

Cook the bacon while the patties rest or simultaneously. In a separate skillet over medium heat, lay the 6 bacon strips in a single layer. Cook, turning occasionally, until crisp but still pliable, about 6-9 minutes, depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain. For each burger use 1–2 slices of bacon: plan on 1.5 slices per burger (6 strips for 4 burgers) so some patties get 2 slices and some 1 if desired.

Prepare toppings: Slice the red onion into thin rings, slice the tomato into 4 even slices, and separate lettuce leaves. Warm the burger buns: spread softened butter on cut sides and toast in a skillet or on the grill until golden, about 1-2 minutes.

Build the sauce: In a small bowl combine mayonnaise, yellow mustard, and ketchup; stir until smooth. Taste and adjust proportions if you like it tangier or creamier.

Assemble each bacon cheeseburger: Spread about 1 tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then a cheese-topped beef patty, then 1–2 slices of bacon (arrange so it covers the patty). Add a tomato slice, a few onion rings, and 2 pickle slices. Spread a little sauce on the top bun and place it on top.

Serve immediately while hot with your choice of fries or salad.