Best Bacon Cheeseburger
Like many people, when bacon enters the picture, I usually go big or go home.
This bacon cheeseburger is no different, because I pile bacon onto the patty, sneak it into the sauce, and even toast the bun with it.
In this recipe, I go big and go home, because the absolute best bacon cheeseburger I’ve ever tasted is always the one I make myself.
Who makes the Best Bacon Cheeseburger?
While every popular chain touts their own version of a bacon burger, if I’m going to splurge, I’d rather do it just the way I want it.
Fixing my own bacon cheeseburger lets me customize every part of the burger experience: selecting the kind of ground beef and bacon, finding the perfect bun, and most importantly, making the amazing burger sauce.
What is the best bacon for burgers?
I look for a good quality, thick-cut smoked bacon.
What is the best way to cook bacon?
Once I started making bacon in the oven, I never went back. You won’t either. Here’s how:
- Preheat your oven to 350°.
- Line a baking sheet with foil and arrange the amount of bacon you need to cook on the sheet. The bacon can touch, if you’re cooking a bunch of it.
- Bake the bacon, turning once with tongs for even crispiness. After about 10 minutes, start watching the bacon closely. Cooking times may vary, depending on how crispy you like your bacon.
- Remove bacon from the sheet and place on a plate with paper towels to catch the extra grease before serving. The foil holds the rest of the bacon grease for later with easy clean up and zero splatters.
What kind of ground beef makes the best burger?
I prefer ground chuck, which has 15 to 20% fat and has a rich, mouth-watering texture. Ground sirloin has amazing flavor, but sometimes can taste a little dry.
How do you keep a burger flat?
If you’re worried about your burgers cooking up into a ball, all you have to do is make a small indentation in the center of the raw patty with your fingertip. This ensures that the burgers grill up flat. Also, form the burgers a bit wider than you need them to be, to accommodate for any shrinkage.
What else can you add to a Bacon Cheeseburger?
Pickles! Lettuce! Or save that bacon grease to make grilled onions as well as the toasted buns. I also like big fat slices of tomatoes on my burger, but make sure you have traditional fixings at the ready for anyone who’s lucky enough to be there.
What’s the best way to arrange the bacon on cheeseburgers?
People who love bacon also really love to figure out the best way to arrange bacon on a cheeseburger, for an optimal bacon to burger ratio. Some cooks form an X with two slices, while some fold a strip of bacon into a sort of triangle shape before cooking to fit neatly under the bun. Yet others actually weave bacon into a sort of fabric for maximum coverage. Personally, I keep things simple yet decadent, with three slices of the best bacon I can find under the bun. I don’t mind a little overhang. Besides, the burger is going to be devoured in seconds, anyway!
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Best Bacon Cheeseburger
Like many people, when bacon enters the picture, I usually go big or go home. This bacon cheeseburger is no different, because I pile bacon onto the patty, sneak it into the sauce, and even toast the bun with it. In this recipe, I go big and go home, because the absolute best bacon cheeseburger I've ever tasted is always the one I make myself.
For the burger sauce:
- 6 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard or dijon mustard
- 2 tablespoons sweet pickle relish
- Salt and freshly ground black pepper
- 12 slices thick-cut bacon cooked, bacon fat reserved
For the bacon cheeseburgers:
- 24 ounces 1 1/2 pounds freshly ground beef chuck
- 4 soft hamburger rolls split
- 4 slices American or cheddar cheese
- 4 lettuce leaves
- 8 slices tomato
To make the burger sauce:
In a medium bowl, whisk together mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper. Stir in 2 tablespoons rendered bacon fat. Set aside.
To make the burgers:
Form ground beef into 4 patties, about 6 ounces each, slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.
Brush hamburger rolls on inside surfaces with rendered bacon fat and set aside.
Heat 12-inch skillet over high heat. Add remaining rendered bacon fat to skillet. Add burger patties and cook, turning occasionally, until crusted. The center of each burger should register at least 120 degrees on an instant-read thermometer.
Top with cheese and continue cooking until cheese is melted and burgers register 135 degrees for medium or 145 degrees for medium well. Transfer to a large plate.
Wipe out skillet and heat over medium-high heat. Add burger buns and toast until golden, about 3 to 5 minutes.
Spread burger sauce on both sides of burger buns. Place patties on each bottom bun. Top with bacon, lettuce, tomato, and bun tops.
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