White Cheddar Cheese Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. Gently combine with your hands until just incorporated — do not overwork. Divide into two equal portions and form into 3/4"–1" thick patties, slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Rest patties

Set the formed patties on a plate, cover loosely with plastic wrap, and refrigerate for 10–15 minutes to firm up (helps them hold shape when cooking).

Cook patties

Heat a cast-iron skillet or heavy griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Place patties in the pan, leaving space between them. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness).

Add cheese

About 60–90 seconds before the patties are done, place two slices of white cheddar on each patty. Cover the skillet with a lid or tent with foil to help the cheese melt for about 1 minute.

Cook bacon: While patties rest in the fridge or before cooking patties, place bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and golden, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Keep warm.

If preferred, bake bacon: Preheat oven to 400°F (200°C). Lay bacon on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp, then drain.

Make sauce: In a small bowl combine mayonnaise, Dijon mustard, ketchup, paprika, and a pinch of black pepper. Whisk until smooth and taste-adjust salt and pepper as needed. Set aside.

Toast buns: Butter the cut sides of the buns with softened butter. Place them butter-side down in a clean skillet or on the griddle over medium heat. Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble burgers: Spread about 1 tablespoon of the prepared sauce on the bottom half of each bun. Place a lettuce leaf, then a tomato slice and a few red onion rings. Set the cheddar-topped patty on the tomato. Top each patty with 3 slices of applewood smoked bacon and 4 pickle slices. Spread a thin layer of sauce on the top bun and close the burger.

Serve: Press gently to compact, cut in half if desired, and serve immediately with fries or a side salad.