Bacon Willie Burger Recipe

Form patties

Place the 1 lb ground beef in a large bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbs Worcestershire sauce, and 1 tsp garlic powder. Gently mix with your hands until just combined — avoid overworking. Divide the meat into four equal portions (about 4 oz each) and form loose round patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Let the formed patties rest at room temperature for 10–15 minutes while you prepare bacon and buns; this helps them cook more evenly.

Cook bacon

Preheat a large skillet over medium heat. Add the 6 slices of thick-cut bacon in a single layer (work in batches if needed). Cook, turning occasionally, until crispy but still slightly pliable, 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of bacon fat in the skillet (discard excess or reserve for another use).

Melt cheese

During the last minute of burger cooking (below), place a slice of sharp cheddar on each patty and cover the skillet or close the grill lid to melt the cheese until just gooey, about 30–60 seconds.

Heat a separate skillet or use the cleaned grill grates over medium heat. Spread 2 tbs unsalted butter evenly over the cut faces of the 4 buns. Place buns buttered-side down and toast until golden and crisp, 1–2 minutes. Remove and set aside.

Heat the skillet with reserved bacon fat over medium-high heat until shimmering. Place patties in the skillet leaving space between them. Cook without moving for 3–4 minutes to develop a brown crust. Flip and cook another 3 minutes for medium (adjust 2–4 minutes per side for desired doneness). If pan becomes dry, add a teaspoon of neutral oil.

When patties are about 30–60 seconds from done, add a slice of cheddar to each patty and cover the skillet to melt the cheese.

Remove patties to a plate and let rest 2 minutes while you assemble burgers.

Prepare sauce

In a small bowl combine 4 tbs mayonnaise, 2 tbs yellow mustard, and 2 tbs ketchup. Stir until smooth. If using hot sauce or pickled jalapeños, stir them into the sauce now to taste.

Thinly slice 1 small red onion and 1 medium tomato. Wash and dry 4 lettuce leaves.

Place 2 slices of cooked bacon on top of each cheese-melted patty (break into pieces if needed so bacon sits evenly).

Spread about 1 tbs of the prepared sauce on the bottom half of each toasted bun. Add lettuce, then the burger patty with bacon and cheese, two pickle slices, a few rings of red onion, and a tomato slice. Spread an additional small smear of sauce on the top bun and close the burger.

Serve the Bacon Willie Burgers immediately while hot with fries or a simple side salad. Provide extra napkins — these are juicy and delicious.