The Bacon Burger (aka, The Prescott) Recipe

Form patties

Divide the ground beef into four equal portions (about 5 oz / 140 g each). Gently form each portion into a loose ball then flatten into a patty about 3/4-inch thick and slightly wider than the bun to account for shrinkage. Avoid overworking the meat so patties stay tender.

Season

Pat both sides of each patty dry with a paper towel. Season generously with kosher salt and freshly ground black pepper on both sides just before cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread. Place patties in the pan (do not overcrowd). Cook 3 to 4 minutes on the first side without moving, until a brown crust forms. Flip and cook another 2 to 3 minutes for medium (adjust time 1-2 minutes for rarer or more well done). In the last 60 seconds of cooking, lay one slice of American cheese on each patty to melt. Remove patties to a warm plate and tent with foil to rest for 3 minutes.

Cook bacon

While patties come to room temperature, cook thick-cut bacon in a large skillet over medium heat or on a baking sheet at 400°F (200°C). For skillet: cook 6 to 8 minutes, turning occasionally, until crisp-tender. For oven: bake 12 to 18 minutes until crispy. Transfer bacon to a paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if needed.

Stack cheese if needed

If you prefer extra cheesiness, add the second slice of American cheese on top of the first immediately after flipping patties so it melts into the bacon when assembled.

Prepare spread

Stir the mayonnaise to loosen it and season lightly with a pinch of salt and pepper if desired. Keep at room temperature so it spreads easily.

Toast buns

Spread softened butter on the cut sides of the buns. Toast buttered cut sides in a clean skillet or on the griddle over medium heat until golden brown, about 1 to 2 minutes. Alternatively, place cut side up under a broiler for 1 to 2 minutes—watch closely to prevent burning.

Assemble

Spread about 1 to 2 tablespoons mayo on the bottom bun. Place the cheesy burger patty on the mayo, then top with two slices of cooked bacon (overlap slightly). Add optional toppings: lettuce, tomato slice, onion rings, and pickle slices as desired. Spread a thin layer of mayo on the top bun and close the burger. Repeat for remaining burgers.

If using lettuce and tomato, place lettuce on the bottom bun under the patty to create a moisture barrier. Add tomato and onion on top of the bacon or on the top bun per preference. Serve immediately while hot.