Description
Triple Bacon Cheeseburger
A garlicky take on the classic, with layers of flavor and crispy bacon!
Ingredients:
3 beef patties (1/3 lb each)
6 slices of crispy garlic bacon
3 slices of Swiss cheese
1 sourdough bun, toasted
2 tbsp garlic aioli
1 tsp Worcestershire sauce
Steps:
Cook beef patties with a dash of Worcestershire sauce and top with Swiss cheese.
Spread garlic aioli on the bottom bun and layer with patties and garlic bacon.
Top with the sourdough bun and serve.
#GarlicBurgerDelight
Step-by-Step Guide
Follow these detailed instructions to build the ultimate Triple Bacon Cheeseburger.
- Prepare the Garlic Bacon: Cook 6 slices of bacon in a skillet until nearly crisp. Add 1 minced garlic clove to the bacon fat and cook for 30 seconds, then spoon the garlic-infused fat over the bacon as it finishes cooking. Set aside on paper towels.
- Cook the Patties: Season your 1/3 lb beef patties generously with salt and pepper. Cook them on a preheated grill or skillet over medium-high heat. Just before flipping, add a dash of Worcestershire sauce to the top of each patty. Flip and cook to your desired doneness.
- Melt the Cheese: In the last minute of cooking, place a slice of Swiss cheese on each patty. Cover the pan or close the grill lid briefly to allow the cheese to melt perfectly.
- Toast the Bun: While the patties rest, toast the sourdough bun until golden and crisp.
- Assemble the Burger: Spread a generous tablespoon of garlic aioli on the bottom bun. Place the first cheesy patty, followed by two slices of garlic bacon. Repeat this layering sequence (patty, bacon) until all three patties and six bacon slices are stacked. Cap it with the top bun.
Serving Suggestions
This hearty burger pairs perfectly with crispy steak fries or a simple, tangy coleslaw to cut through the richness. For a complete pub-style meal, serve with cold beer or a classic milkshake. Consider offering extra garlic aioli or a spicy ketchup on the side for dipping.
How-to Summary
To summarize: Cook garlic-infused bacon, grill Worcestershire-seasoned beef patties, melt Swiss cheese on top, toast a sourdough bun, and assemble with garlic aioli in a towering stack of meat, cheese, and bacon.
Frequently Asked Questions
Can I use a different cheese? Yes, Gruyère or sharp cheddar are excellent substitutes that also melt well and complement the garlic flavors.
How do I prevent the burger from being too tall to eat? Use a sturdy skewer or a long toothpick to hold the layers together. Press down gently on the top bun before securing it.
What’s a good substitute for garlic aioli? Mix 1/2 cup of mayonnaise with one minced garlic clove and a squeeze of lemon juice. Let it sit for 10 minutes to allow the flavors to meld.
Can I cook the patties from frozen? It’s not recommended. For the best sear and even cooking, use thawed patties. Cooking from frozen can lead to an overcooked exterior and a cold center.
How can I make this recipe slightly lighter? Use lean ground beef (90/10), turkey bacon, and reduced-fat Swiss cheese. You can also serve it as a “knife-and-fork” burger without the top bun.
Common Mistakes to Avoid
- Overhandling the Meat: Form patties gently to avoid a dense, tough texture.
- Burning the Garlic: When making garlic bacon, add the minced garlic to the fat only for the last 30 seconds to prevent it from burning and turning bitter.
- Using Cold Toppings: Ensure your bacon and patties are still warm when assembling. Cold cheese or bacon can make the burger less enjoyable.
- Skipping the Bun Toast: Toasting the sourdough is crucial; it adds texture and prevents the bun from becoming soggy under the weight of the ingredients.
Conclusion
This Triple Bacon Cheeseburger is a decadent twist on a classic, where garlic elevates every component from the bacon to the sauce. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality, flavor-packed burger that is sure to impress. It’s the ultimate project for a special weekend meal.
