Bacon Cheeseburger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a round patty approximately 3/4 inch thick and about the diameter of the buns. Avoid overworking the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with the kosher salt and freshly ground black pepper just before cooking.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When oil is shimmering, add the patties. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook the second side 2-3 minutes for medium-rare to medium (adjust time for desired doneness). During the last 1 minute of cooking, place one slice of American cheese on each patty and cover the pan loosely with a lid to melt the cheese.

While the patties cook, cook the 4 bacon strips in a separate skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain.

Toast Buns

Split the 2 buns and spread a thin layer of butter on the cut sides (optional). Toast the buns cut-side down in a clean skillet over medium heat for 1-2 minutes until golden and slightly crisp.

Prep Veggies & Mayo

Slice the tomato into 1/4-inch thick rounds and tear or wash 2 lettuce leaves. Spread 1 tablespoon mayo on the bottom bun and 1 tablespoon on the top bun (or to taste).

Assemble

On each bottom bun place lettuce, then a slice or two of tomato (use half a tomato between two burgers), then the cheeseburger patty with melted American cheese, and top with two strips of cooked bacon. Add pickles if using. Place the top bun and press gently.

Serve immediately while hot with fries or a side salad. Adjust mayo or add ketchup/mustard as desired.