American · Main · Easy
Bacon Cheeseburger
Everything great about a cheeseburger, plus thick cut bacon and a smoky mayo. Crispy, smoky, and completely worth it.
The whole recipe in 60 seconds
Bacon Cheeseburger, in 5 ideas
- Thick cut bacon holds up better on a burger than thin slices, which get lost.
- Cooking the patties in the bacon fat adds a smoky depth you cannot get any other way.
- Brioche buns are richer than standard buns and stand up to the bacon and sauce.
- Smoked paprika in the mayo gives a barbecue flavor without any extra cooking.
- Layer bacon in a crosshatch so every bite has some.
What you need
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 slices thick cut bacon
- 4 slices cheddar cheese
- 4 brioche buns
- 2 tbsp butter, softened
- 1/4 cup mayonnaise mixed with 1 tsp smoked paprika and 1 tsp lemon juice
- 4 lettuce leaves
- 1 tomato, sliced
- 1/2 red onion, sliced
How to make it
Directions
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes, turning once. Drain on paper towels.
- The smoky mayo is already mixed (see ingredients). Set it aside.
- Shape the beef into 4 patties, season with salt and pepper, and cook in the same skillet over medium high heat for 3 to 4 minutes per side.
- Top each patty with cheddar in the last minute and cover to melt.
- Butter and toast the brioche buns until golden.
- Spread smoky mayo on both bun halves. Stack lettuce, patty, two bacon slices, tomato, and onion. Serve hot.
Bake bacon on a sheet pan at 400F for 15 to 18 minutes instead of frying. It comes out perfectly flat and crisp, and there is no splatter to clean up.