Best Bacon Cheeseburgers

4.67 from 3 votes

Making the best bacon cheeseburgers is more than slapping some bacon on a burger patty. Follow these tips and tricks to make the BEST bacon cheeseburgers.

Prep Time5

Cook Time15

Total Time20

Course: Sandwich

Cuisine: American

Servings:

Calories: 1282kcal

Author: Fox Valley Foodie

Ingredients

1 pound Ground Chunk (freshly ground)
Salt
Pepper
2 tablespoons Bacon Grease
3 strips Thick Cut Bacon (cut in half)
3 slices Mild Cheddar Cheese
3 Brioche Hamburger Buns
2 tablespoons Butter (divided)

Optional Toppings

3 leaves Green Leaf Lettuce
3 slices Beefsteak Tomatoes
9 slices Dill Pickles
½ small Red Onion (sliced)
Yellow Mustard
Ketchup

Instructions

Using freshly ground chuck, separate into 3 equal chunks then gently form into a loose round ball. Using a flat object, like a plate bottom, press firmly on each round of beef to flatten into a patty. The patty should be at least an inch wider than the bun as it will shrink while cooking. Sprinkle liberally with salt and pepper.
Heat skillet over medium heat and cook bacon until crispy. Flip the bacon to cook evenly on each side. Remove bacon from pan and set aside.
Reserving approximately 2 tablespoons bacon grease, turn up the heat to medium-high heat and add the burger patties. (Cooking one at a time if needed). Cook until the top of the burger begins to darken in color to a deeper red, then flip. The bottom should have a nice crust, without being burnt. Adjust the heat as needed.
Top burger patty with cheese and continue cooking until the bottom forms a nice crust and the interior reaches your desired level of doneness, then remove from skillet.
While burgers are cooking, butter the interior of each hamburger bun and toast it until golden brown in a separate skillet.
Assemble burgers by placing lettuce on the bottom, then burger patty, onions, pickles, tomato, bacon, and condiments. Top with the other half of the bun and serve immediately.

Notes

Tip: Using wax paper helps prevent the burger patties from sticking when pressing them flat.

The cheese should melt just fine on its own, but you can briefly cover the pan with a lid to speed up melting if needed.

Placing lettuce on the bottom helps shield the bun from the burger juices, preventing it from getting soggy.

I recommend ketchup and mustard for a classic bacon cheeseburger, but you can certainly use mayo or your favorite burger sauce.

IF YOU LIKE BACON CHEESEBURGERS you will want to check out my Bacon Jam Burger. It tastes insane!

Nutrition