Juicy beef, crisp bacon, and melted cheese — this is how to build the perfect bacon cheeseburger that’s easy to make at home and reliably delicious.
This recipe yields 4 burgers and focuses on technique: simple seasoning, proper patty formation, bacon crispness, and perfect cheese melt. For a playful read about cheeseburgers beyond the kitchen, check out The Spiritual Meaning of Cheeseburgers.
Ingredients
- 1.5 lb (700 g) ground beef, 80/20 blend (for juiciness)
- 8 slices thick-cut bacon
- 4 slices American or cheddar cheese
- 4 burger buns (brioche or potato rolls recommended)
- Salt and freshly ground black pepper
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp neutral oil (for searing, if pan-cooking)
- Optional toppings: sliced tomato, lettuce, thinly sliced red onion, dill pickles
- Condiments: ketchup, mustard, mayo
Tools & equipment
- Grill or heavy skillet / cast-iron pan
- Spatula
- Instant-read thermometer
- Baking sheet or plate for resting
Instructions
- Prep the bacon: Place bacon slices on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes until evenly crisp. Transfer to paper towels to drain. (Baking keeps bacon flat and perfectly crisp.)
- Form the patties: Divide beef into four 6-oz (170 g) portions. Gently shape each into a round patty slightly wider than your bun, about 3⁄4 inch thick. Make a shallow dimple in the center of each patty with your thumb — this prevents bulging while cooking. Don’t overwork the meat.
- Season: Just before cooking, season both sides generously with salt and pepper. If using Worcestershire, sprinkle a little on each patty.
- Cook: Heat your grill or skillet to medium-high. If using a pan, add 1 tbsp oil and heat until shimmering. Place patties dimple-side up and cook without pressing: 3–4 minutes per side for medium (internal temp 140–145°F / 60–63°C), longer if you prefer well-done. Flip once.
- Cheese melt: In the last 45–60 seconds of cooking, place a slice of cheese on each patty and cover the pan or close the grill lid to melt the cheese thoroughly.
- Toast buns: Lightly toast the cut sides of the buns on the grill or in the pan until golden — this adds texture and prevents sogginess.
- Assemble: Spread condiments on buns, place the cheeseburger patty on the bottom bun, add two bacon slices, and top with your chosen toppings. Finish with the bun top.
- Rest briefly: Let assembled burgers rest 1–2 minutes so juices redistribute. Serve immediately.
Tips for perfection
- Meat ratio: Use 80/20 ground beef for a balance of flavor and fat — leaner meat dries out.
- Don’t press the patties: Pressing lets juices escape and leads to dry burgers.
- Cheese choice: American melts fastest; cheddar gives more flavor. For extra melty coverage, add the cheese a minute before finishing and cover to trap heat.
- Bacon texture: Bake the bacon for even crispness; pan-frying is fine but watch for flare-ups on the grill.
- Season late: Salt draws moisture — season immediately before cooking to keep patties juicy.
Enjoy with fries, a simple salad, or your favorite sides. For ketchup lovers, you might find this useful: Why Am I Craving Ketchup? (quick read).