Bacon Cheese Burger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, paprika, lemon juice, salt and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers.

Heat a large skillet or cast-iron pan over medium heat. Add bacon in a single layer and cook, turning occasionally, until crisp, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of rendered bacon fat and discard excess (or save for another use).

If you prefer extra crispness, place cooked bacon on a baking sheet and keep warm in a 200°F (95°C) oven while you finish burgers.

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3⁄4 to 1 inch thick, making a shallow dimple in the center of each patty with your thumb (this helps prevent puffing). Handle the meat lightly—do not overwork.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub 1/2 tablespoon Worcestershire sauce on each patty (total 1 tbs).

Heat a cast-iron skillet or griddle over medium-high heat until very hot (2–3 minutes). Add 1 teaspoon vegetable oil or reserved bacon fat and swirl to coat.

Place the patties on the hot surface, dimple-side up. Cook without moving for about 3–4 minutes to form a brown crust. Flip and cook the second side 2–3 minutes for medium-rare to medium. In the last 1 minute of cooking, top each patty with two slices of cheddar cheese and cover the pan briefly (30–60 seconds) to melt the cheese.

Remove patties to a plate and let rest 2 minutes. If you prefer a different doneness, adjust cooking time: +1–2 minutes per side for medium-well/well.

Split the brioche buns and spread about 1/2 tablespoon unsalted butter on the cut faces. Heat a clean skillet over medium and toast the buttered buns, cut-side down, until golden, about 1–2 minutes.

To assemble each bacon cheeseburger: spread about 1.5 tablespoons of the prepared burger sauce on the bottom bun. Place the lettuce leaf on the sauce, then the cheese-topped beef patty.

Top each patty with three slices of cooked bacon (or desired amount), tomato slices (2–3 thin rounds from 1/4 tomato), a few rings of red onion, and two dill pickle slices.

Spread a little burger sauce on the top bun (about 1/2 tbsp) and place it on the assembled burger. Press gently to set. Serve immediately.