Crispy Bacon Swiss Burger Recipe

In a small bowl, combine mayonnaise, sriracha, lemon juice, minced garlic, honey (if using), and salt. Whisk until smooth and well combined. Taste and adjust seasoning — add more sriracha for heat or more honey/lemon to balance. Refrigerate while you prepare the rest (at least 10 minutes).

Cook the bacon

Preheat oven to 400°F (200°C) or prepare a large skillet. For oven: place bacon slices on a baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crispy, flipping once if not using a rack. For skillet: cook over medium heat, turning occasionally, 8–12 minutes until crisp. Transfer to a paper towel–lined plate to drain.

Sauté the onions

While bacon cooks, heat 1 tsp oil in a skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until softened and golden, about 12–18 minutes. If you want sweeter, more caramelized onions, add 1 tsp brown sugar after 8 minutes and continue cooking until deep golden-brown. Remove from heat and keep warm.

Melt Swiss cheese

When burgers are nearly done (see 'Burger' section), place a slice of Swiss cheese on each patty and cover the pan or close the grill lid for 1–2 minutes to melt the cheese.

Form the beef into two 6–8 oz patties (or use preformed 8 oz patties). Make a shallow indentation in the center of each patty with your thumb to reduce puffing while cooking. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Cook the patties

Preheat a heavy skillet (cast iron preferred) or grill to medium-high heat. If using a skillet, add a light brush of oil to the pan and let it get hot until shimmering. Place the patties into the skillet or on the grill and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium doneness (internal temp ~160°F / 71°C for well done; adjust to preference).

During the last 1–2 minutes of cooking, add a slice of Swiss cheese on each patty and cover to melt. Remove patties and let rest 2 minutes.

While patties rest, lightly butter the cut sides of the brioche buns. Toast in a clean skillet or on the grill, buttered side down, until golden and crisp, about 1–2 minutes.

Assemble the burgers: spread about 1–1.5 tbs sriracha aioli on the bottom bun, place the cheesed patty, top with 3 slices of crispy bacon, a generous spoonful of sautéed onions, and additional aioli on the top bun if desired. Close and serve immediately.