The Backdoor Recipe

Prepare seasoned beef

Combine the ground beef, kosher salt, black pepper, garlic powder, and onion powder in a bowl. Mix gently until just combined — avoid overworking the meat to keep patties tender.

Portion patties

Divide the mixture into four equal portions (about 6 oz each). Pat each portion into a 1/2-inch-thick disc, slightly larger than your buns to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Prepare cheese filling

In a small bowl, fold the softened cream cheese with the chopped jalapeños and the chopped cooked bacon slices. Mix until evenly combined. This will be the creamy, spicy filling for the patties.

Layer cheese

Place a thin layer (about 1 oz) of the cream cheese-jalapeño-bacon mixture onto two of the patties, leaving a 1/2-inch border at the edge. Top that mixture with a slice each of smoked Gouda and pepper jack (or a folded piece to fit). Place the remaining two patties on top, pressing the edges together to seal the cheese filling inside. Make sure seams are pinched tight so filling doesn't leak during cooking.

Wrap patties with bacon

Wrap two strips of bacon around the edge of each sealed patty (overlapping slightly) and secure with toothpicks if needed. The bacon should encircle the patty to create the signature bacon exterior of 'The Backdoor'. If using thicker bacon, one strip may be enough per patty.

Cook patties

Heat a large skillet or griddle over medium heat with 1 tablespoon vegetable oil. When hot, place the bacon-wrapped patties seam-side down to seal the bacon seam, then cook 4–5 minutes per side, flipping gently, until the bacon is crisp and the internal temperature of the patties reaches 160°F (71°C). If the bacon is browning too quickly, reduce heat to medium-low and cover loosely to allow the burger to cook through without burning the bacon. Optionally, for extra smoky flavor, finish on a preheated grill at medium heat for 2–3 minutes per side.

Toast buns

While the patties rest 3–5 minutes after cooking, spread butter on the cut sides of the buns and toast them in a skillet or on the griddle until golden, about 1–2 minutes.

Assemble

Remove toothpicks from patties. Place each patty on a toasted bun bottom. Add any optional toppings (lettuce, tomato, pickles) and a sauce of your choice on the top bun. Serve immediately while hot so the melted cheeses are gooey.