Description
Double Bacon Cheeseburger Recipe
Ingredients:
For the Burger Patties:
1 lb ground beef (80/20 for juiciness)
Salt and black pepper to taste
For Assembly:
4 slices of cheddar cheese
4 slices of crispy bacon
2 brioche burger buns
1 tbsp butter (for toasting buns)
Optional: lettuce, tomato, onion, pickles
For Sauce (optional):
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
1 tsp pickle juice
Instructions:
1. Prepare the Bacon:
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
2. Shape and Season the Patties:
Divide the ground beef into two equal portions and form into patties slightly larger than the buns (they’ll shrink while cooking).
Season generously with salt and pepper on both sides.
3. Cook the Patties:
Heat a skillet or grill over medium-high heat. Cook the patties for 3-4 minutes per side for medium doneness, adding a slice of cheese to each patty during the last minute of cooking.
4. Toast the Buns:
Melt butter in a skillet and toast the cut sides of the buns until golden brown.
5. Assemble the Burger:
Spread the optional sauce on the bottom bun.
Layer one cheeseburger patty, 2 slices of bacon, the second patty, and another 2 slices of bacon.
Add optional toppings (lettuce, tomato, onion, pickles) if desired.
Top with the other bun and press gently.
Tips:
For an extra kick, add jalapeños or a barbecue glaze.
Serve with fries or onion rings for the ultimate experience.
Enjoy your towering double bacon cheeseburger!
Step-by-Step Guide
Follow these detailed instructions for a perfect burger. First, ensure your bacon is cooked to a deep, uniform crisp. Remove it from the pan and pour off most of the fat, leaving about a tablespoon to cook the patties in for extra flavor. When shaping your patties, make a slight indentation in the center of each with your thumb to prevent them from puffing up. Preheat your skillet or grill until it’s very hot before adding the patties; you should hear a strong sizzle. Avoid pressing down on the patties with your spatula, as this squeezes out precious juices. For the cheese, cover the skillet with a lid for the last 30 seconds to ensure it melts completely.
Serving Suggestions
This hearty burger is a meal unto itself, but the right sides elevate it. Classic thick-cut steak fries or crispy beer-battered onion rings are perfect for dipping in any extra sauce. For a lighter option, serve with a tangy coleslaw or a simple dill pickle spear. A cold craft lager, creamy milkshake, or sparkling lemonade are ideal beverage pairings to cut through the richness.
How-to Summary
To summarize: Cook bacon until crispy and set aside. Form two beef patties, season well, and cook in a hot skillet for 3-4 minutes per side. Add cheese at the last minute to melt. Butter and toast the buns. Assemble by spreading sauce on the bottom bun, then stacking one patty, two bacon slices, the second patty, the remaining bacon, and your chosen toppings before adding the top bun.
Frequently Asked Questions
Can I use a different type of ground beef?
Yes, but 80/20 (80% lean, 20% fat) is recommended. Leaner blends like 90/10 will result in a drier, less flavorful patty.
How do I prevent the burger from being too messy to eat?
Secure the structure by using a sturdy bun like brioche and placing lettuce or a pickle slice directly on the bottom bun to create a moisture barrier. Using a burger paper or foil wrap for the lower half can also help.
Can I cook these on an outdoor grill?
Absolutely. Ensure your grill grates are clean, oiled, and preheated to medium-high. Follow the same cooking times, but be mindful that flare-ups from dripping fat can occur.
What’s the best way to reheat leftovers?
It’s best to deconstruct. Reheat the patty gently in a skillet over low heat or in the oven at 275°F until warm. Re-toast the bun and use fresh bacon.
Can I make the sauce ahead of time?
Yes, the sauce can be made and stored in an airtight container in the refrigerator for up to 5 days. This allows the flavors to meld even more.
Common Mistakes to Avoid
- Overworking the meat when forming patties, which makes them tough.
- Seasoning the meat mixture before forming, instead of seasoning the outside of the patty just before cooking.
- Moving the patties around constantly in the pan; let them sear to form a flavorful crust.
- Using cold meat straight from the fridge; let it sit at room temperature for 15-20 minutes before cooking for even doneness.
- Overloading with wet toppings like tomatoes, which can make the bun soggy. Pat them dry or add them in the middle of the stack.
Conclusion
Mastering the double bacon cheeseburger is about quality ingredients and simple, careful technique. By following this guide—from creating the ideal patty to balancing toppings and avoiding common errors—you can consistently create a juicy, flavorful, and satisfying restaurant-quality burger at home. It’s a timeless classic that, when done right, is always worth the effort.