Double Bacon Cheese Recipe

Make the sauce

In a medium bowl combine 1/2 cup mayonnaise, 3 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, and 1 tbsp very finely minced onion. Stir until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as desired. Refrigerate while you prepare the rest (at least 10 minutes for flavors to meld).

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4- to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (if short on time, soak 10–15 minutes).

Dry and season

Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Toss with 1 tsp salt, 1/4 tsp black pepper, and 1 tsp cornstarch (optional) to help create a crisper crust.

Fry

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 325°F (if you don't have a thermometer, heat until a cube of bread browns in ~60 seconds). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F and return fries in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with additional salt to taste.

Cook bacon

Preheat oven to 400°F (optional) or cook on stovetop. For oven method: arrange 8 slices of thick-cut bacon on a rimmed baking sheet lined with foil and a wire rack if available; bake 12–18 minutes until crisp to your liking. For stovetop: lay bacon in a cold skillet over medium heat and cook, turning occasionally, until crisp, about 8–12 minutes. Transfer to paper towels to drain. Keep warm.

Form patties

Divide 1 lb ground beef into four even portions (about 4 oz each) for thin double-style patties. Gently form each portion into a loose patty about 4 inches across and 1/2 inch thick, with a slight indentation in the center (this prevents doming). Do not overwork the meat. Season both sides with 1 tsp kosher salt (divide across patties) and 1/2 tsp freshly ground black pepper plus 1/4 tsp garlic powder (divide across patties).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until shimmering. If desired, brush skillet lightly with neutral oil. Cook two patties at a time (leave space) for about 2–3 minutes on the first side until a brown crust forms. Flip and cook 1–2 minutes more. In the last 30–45 seconds, place one slice of American cheese on each patty so it melts. Remove patties and keep warm. Repeat with remaining two patties so you have two patties per sandwich (double).

Toast buns

Spread softened butter (about 2 tbs total) on cut sides of 4 buns. Toast buns, cut-side down, in the same skillet over medium heat until golden, about 1–2 minutes.

Assemble burgers

On the bottom bun spread about 1–1.5 tbsp Thousand Island sauce. Top with a small handful of shredded iceberg lettuce, a slice of tomato, and two pickle slices. Place one cheese-topped patty on, then the second patty (stack so both cheeses face up). Top with 2 slices of cooked bacon per burger (4 slices if you prefer extra). Add another thin smear (optional) of Thousand Island on the top bun and close the burger. Repeat for remaining burgers.

Plate each Double Bacon Cheese burger with a generous portion of hot fries. Serve extra Thousand Island sauce on the side for dipping. Enjoy while hot.