Bacon & Cabot Cheddar Burger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the buns. Handle the meat lightly—do not overwork. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Lightly brush or sprinkle 1 tbs Worcestershire sauce divided among the patties (about 1/4 tbs per patty) or mix into the meat before forming if preferred.

Cook patties

Preheat a cast-iron skillet or grill to medium-high heat. When hot, place patties on the cook surface and cook for 3-4 minutes per side for medium (adjust time for desired doneness). Do not press down on the patties. In the last 1 minute of cooking, top each patty with a slice of Cabot sharp cheddar so it melts; cover the pan with a lid briefly if using a skillet to help cheese melt. Internal temperature should reach 160°F (71°C) for well-done; 145°F (63°C) for medium-rare (if you prefer).

Cook bacon

In a separate skillet over medium heat, add the 6 strips of thick-cut bacon. Cook until crisp on both sides, about 4-6 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm. Optionally keep the bacon fat to toast buns in.

Prepare vegetables

While bacon cooks, thinly slice the red onion, tomato, and wash and dry the lettuce leaves. Set aside on a plate so assembly is quick.

Toast buns

Spread the softened butter evenly on the cut sides of the 4 buns. Toast the buns buttered-side down in a clean skillet over medium heat or on the grill for 1-2 minutes until golden and slightly crisp. If you reserved bacon fat, use 1 tsp per bun to toast for extra flavor.

Make sauce

In a small bowl, combine 1/2 cup mayonnaise and 2 tsp Dijon mustard. Stir until smooth. Taste and adjust: add up to 1 tsp hot sauce from Optional for a kick or a pinch of salt if needed.

Assemble burgers

Spread about 1.5 tbsp of the mayo-Dijon sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauced bottom bun to act as a moisture barrier. Add the cheddar-topped patty, then 1-2 slices of crispy bacon (about 1.5 strips per burger), a slice of tomato, a few rings of red onion, and pickles if using. Spread a thin layer of sauce on the top bun and close the burger.

Serve the Bacon & Cabot Cheddar Burgers immediately while hot with a side of fries, chips, or a simple salad. Provide extra condiments (ketchup, mustard, pickles) on the side.