5.0 from 15 votes
Bacon Cheeseburgers
The best Bacon Cheeseburgers have a thin and crispy smashburger-style patty, plenty of bacon, gooey cheese, and all your favorite toppings.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings (1 burger each)
Calories: 719 kcal
Course:
Main Course
Cuisine:
American
Ingredients
To make the burgers:
- 8 lices Bacon halved (see note 1)
- 2 tablespoons butter softened
- 4 hamburger buns split
- 1 pound ground beef (see note 2)
- Salt and freshly ground black pepper
- 4 lices American cheese
For serving:
- mayonnaise
- lettuce leaves
- Tomato slices
- onions sliced (see note 3)
- Dill pickle chips
Instructions
- In a large cold skillet, arrange bacon in a single layer (don't let it overlap too much). Increase heat medium and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes).
- Remove from skillet and drain on paper towels. Wipe out the skillet and return to medium heat. Spread butter on each cut side of the buns and toast until golden brown, 2 to 3 minutes, working in batches if necessary.
- Increase heat to medium-high. Form beef into 4 balls, about 4 ounces each. Sprinkle with salt and freshly ground black pepper.
- Place burger balls onto the hot griddle or skillet several inches apart (working in batches if needed). Using a grill press or spatula, press patties down, making burgers as thin and flat as possible. Cook for 2 minutes.
- Flip burger patties, scraping from the pan to keep the layer that has formed on the patty. Sprinkle with salt and pepper. Top each patty with a slice of cheese and cook for 1 to 2 minutes more.
- Spread mayonnaise on each half of a toasted bun. Transfer patties to the bottom half of each bun. Top with 4 pieces of bacon, and your preferred toppings such as lettuce, tomatoes, onions, and pickles. Top with the top half of the bun and serve.
Cup of Yum
Notes
- Bacon: Look for a high-quality thick-cut smoked bacon. Substitute pre-cooked bacon if you don't want to cook bacon yourself. Personally, I think Air Fryer Bacon is the way to go. It's quick, it's easy, and the mess is contained.
- Ground beef: I love ground chuck which is 15% to 20% fat, and burgers cook best when the meat is cool. To get ahead and have the best results, form the patties or balls ahead of time, cover with plastic wrap, and refrigerate up to 2 days in advance.
- Onions: To make caramelized onions, save the rendered bacon fat. Peel, halve and slice 1 onion into 1/8th-inch slices, then add to a skillet over medium-high heat with the fat. Cook until softened, about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
- Yield: This recipe makes 4 juicy and delicious Bacon Cheeseburgers. Double, triple, or quadruple for a crowd.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 burger
Calories
719kcal
(36%)
Carbohydrates
2g
(1%)
Protein
33g
(66%)
Fat
64g
(98%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
6g
Monounsaturated Fat
26g
Trans Fat
2g
Cholesterol
164mg
(55%)
Sodium
953mg
(40%)
Potassium
479mg
(14%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
400IU
(8%)
Vitamin C
0.01mg
(0%)
Calcium
247mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (1 burger each)
Amount Per Serving
Calories 719
% Daily Value*
| Serving | 1 burger | |
| Calories | 719kcal | 36% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 64g | 98% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 2g | 100% |
| Cholesterol | 164mg | 55% |
| Sodium | 953mg | 40% |
| Potassium | 479mg | 10% |
| Fiber | 0.02g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 247mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.