Juicy Burgers with Bacon Cheddar (Print)
Savory beef patties topped with crispy bacon, sharp cheddar, and tangy sauce on toasted brioche buns.
# What You’ll Need:
→ For the Burgers
01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ For the Crack Sauce
06 - ½ cup mayonnaise
07 - 2 tbsp ranch dressing
08 - 1 tbsp chopped chives
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
→ Toppings
11 - 8 slices cooked crispy bacon
12 - 4 slices sharp cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 4 brioche burger buns, toasted
16 - ¼ cup sliced pickles
# How To Make:
01 - In a large bowl, gently combine ground beef, salt, pepper, garlic powder, and onion powder. Form into 4 equal patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
02 - Preheat a grill or skillet over medium-high heat until hot.
03 - Place patties on the preheated grill or skillet. Cook for 3-4 minutes per side, or until desired doneness is reached. In the last minute of cooking, top each patty with a slice of sharp cheddar cheese and cover to allow melting.
04 - While burgers are cooking, whisk together mayonnaise, ranch dressing, chopped chives, Worcestershire sauce, and smoked paprika in a small bowl until well combined and smooth.
05 - Lightly toast the brioche buns on the grill or in a toaster until golden brown and crisp.
06 - Spread a generous layer of crack sauce on both halves of each toasted bun. On the bottom bun, layer shredded lettuce, the cheesy burger patty, 2 slices of crispy bacon, tomato slices, and pickles. Place the top bun to complete the burger.
07 - Serve the burgers immediately while hot and juicy for the best eating experience.
# Expert Tips:
01 -
- The crack sauce keeps people coming back for seconds, thirds, and the recipe
- Everything comes together in 30 minutes flat, including the sauce
02 -
- Pressing that center dimple saves you from burger puffing and uneven cooking
- The sauce needs 15 minutes in the fridge for flavors to marry properly
03 -
- Let the patties rest for 5 minutes after cooking so all those juices stay right where they belong
- Toast the cut sides of the buns, not the outside, for maximum structural integrity