The Ultimate Bacon Cheeseburger
Bacon cheeseburger with lettuce, tomato, special sauce, and grilled mustard buns.
Serves4
Makes4 burgers
Prep10 minutes
Cook25 minutes
Growing up on the West Coast, I had two favorite burger chains. One was Carl’s Jr., the home of the Western Bacon Cheeseburger, a burger patty layered with cheese, bacon, bbq sauce, and onion rings. And of course there’s In-N-Out Burger, a chain known for its secret menu and for for using fresh ingredients.
When I was creating this bacon cheeseburger I looked to both of those iconic burger joints for inspiration. For most of my life, I leaned toward the deep, savory flavors of the Carl’s Jr. style bacon cheeseburger. Lately, though, I’ve been all about a classic bacon cheeseburger with fresh bites and few flavor surprises, which is more aligned with what In-N-Out does.
After lots of experiments I ended up with the best of both worlds: a super savory, flavorful burger with plenty of crispy bacon that also has a few fresh tricks and ingredients that will surprise and delight you. Here’s how to make it at home.
What are the components of the best bacon cheeseburger?
- The bacon. For this burger, I prefer regular-cut because it cooks up nice and crispy. I find that thick-cut bacon has a chewier texture. No one wants to wrangle with chewy bacon while eating a burger. Place the bacon on a rack set inside a baking sheet and cook in the oven. While the bacon cooks, prepare the rest of the ingredients.
- Special sauce. Make a quick Thousand Island-style sauce with ketchup, mayonnaise, and pickle relish.
- Fresh bites. This burger needs some fresh ingredients to balance out the rich, savory stuff. Grab some iceberg lettuce leaves and slice a beefsteak tomato.
- The buns. On the East Coast (where I live now) we have Martin’s Potato buns. Those are my favorite, but your own favorite burger buns will work perfectly.
- The mustard. I stole this tip from In-n-Out burger. When you order a burger “animal-style,” it comes with the mustard grilled into the bun. Grilling the mustard into the top bun gives the burger a toasty-tangy essence that keeps you coming back for more.
- The beef. If using beef, I prefer an 80/20 ground chuck. Fat equals flavor, so for the best tasting burgers around, start with a ground beef with a higher fat content. Form into patties and season with salt and pepper.
- The cheese. I prefer sliced Cheddar or American cheese on my burger, but feel free to use your favorite melty cheese.
What about vegetarians?
Feeding vegetarians? No problem. Build this burger using a plant-based ground meat and eggplant bacon. Just make sure to cook the veggie patties before any meaty things hit the skillet.
What should I serve with bacon cheeseburgers?
You can serve your burger with fries (try these awesome Air Fryer Fries), but I always love a delicious salad on the side.
Bacon Cheeseburger recipe
Bacon cheeseburger with lettuce, tomato, special sauce, and grilled mustard buns.
Prep time 10 minutes
Cook time 25 minutes
Makes 4 burgers
Serves 4
Nutritional Info
Ingredients
- 8
slices regular bacon (7 to 8 ounces)
- 1/4 cup
mayonnaise
- 1 tablespoon
ketchup
- 2 teaspoons
sweet pickle relish
- 1/2
small head iceberg lettuce
- 1
large beefsteak or vine tomato (about 6 ounces)
- 4
hamburger buns
- 2 tablespoons
prepared yellow mustard
- 1 pound
ground chuck (80% lean)
- 1 1/2 teaspoons
kosher salt
- 1 teaspoons
freshly ground black pepper
- 2 tablespoons
vegetable or canola oil, divided
- 4
slices cheddar or American cheese
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Arrange 8 bacon slices in a single layer on the foil. Bake until browned and crisp, 19 to 20 minutes.
Meanwhile, prepare the toppings and cook the burger patties. Place 1/4 cup mayonnaise, 1 tablespoon ketchup, and 2 teaspoons sweet pickle relish in a small bowl and stir to combine.
Remove the leaves from 1/2 medium head iceberg lettuce until you have 8 burger-sized leaves. Using a serrated knife, slice 1 beefsteak tomato crosswise into 4 slices. Split 4 hamburger buns and spread 2 tablespoons yellow mustard on the cut sides of the top buns, evenly spreading it to the edges.
Divide 1 pound ground chuck into 4 portions, then form each portion into a ball. Press each ball into a patty about 1/2-inch wider than the hamburger buns. Sprinkle the patties all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat 1 tablespoon of the vegetable oil in a large cast iron skillet (at least 12 inches wide) or griddle over medium-high heat until shimmering. (If using a smaller skillet, cook the buns and burgers in 2 batches.) Tilt the pan so the oil coats the bottom. Place the mustard buns in the pan mustard-side down, gently press down on them, and cook until toasty and browned in spots, 2 minutes. Transfer to a plate.
Place the bottom buns cut-side down in the pan and cook until golden brown and toasted, 45 seconds to 1 minute. Transfer to the plate with the mustard buns. Reserve the pan.
When the bacon is ready, transfer to a paper towel-lined plate and cut or tear in half crosswise.
Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat until shimmering. Tilt the pan to coat the bottom with oil. Add the burger patties (cook in 2 batches if needed) and press on each patty with the back of a flat spatula. Cook until the bottoms are deeply browned and the patty is halfway cooked, about 2 1/2 minutes. Flip the burgers and place 1 slice of cheese on each patty. Cook for 2 to 2 1/2 minutes more, depending on desired burger doneness.
Transfer to a plate and let rest for 5 minutes. Meanwhile, spread the mayonnaise mixture on the cut sides of the bottom buns, spreading to the edges.
Assemble the burgers: Place a patty on each bottom bun. Top each patty with 4 bacon pieces, 1 tomato slice, 2 lettuce leaves, and the top bun.