Hearty BBQ Bacon Burger (Print)
Juicy beef patties topped with crispy bacon, melted cheddar, and tangy barbecue sauce on toasted buns with fresh vegetables.
# What You’ll Need:
→ Burger Patties
01 - 1 pound ground beef, 80/20 blend recommended
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
→ Toppings
06 - 8 slices bacon
07 - 4 slices sharp cheddar cheese
08 - 4 brioche or hamburger buns
09 - 4 tablespoons barbecue sauce
10 - 4 leaves romaine or iceberg lettuce
11 - 1 large tomato, sliced
12 - 1 small red onion, thinly sliced
13 - 4 dill pickle slices
→ Optional
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon unsalted butter, for toasting buns
# How To Make:
01 - Preheat grill or skillet to medium-high heat.
02 - Gently combine ground beef with salt, pepper, smoked paprika, and garlic powder in a mixing bowl. Form into 4 equal patties, slightly larger than the buns.
03 - Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels.
04 - Grill or pan-sear the burger patties for 3–4 minutes per side for medium, or until desired doneness. During the last minute, top each patty with a slice of cheddar cheese and allow it to melt.
05 - Butter the cut sides of the buns and toast them on the grill or in a skillet until golden.
06 - Spread mayonnaise on the bottom bun. Layer with lettuce, the cheesy burger patty, 2 slices of bacon, tomato, red onion, pickle, and 1 tablespoon barbecue sauce. Top with the upper bun.
07 - Serve immediately with your favorite sides.
# Expert Tips:
01 -
- The crispy bacon creates this incredible salty crunch that makes every bite feel like an event
- Melting sharp cheddar over the hot patty while it finishes cooking keeps everything gloriously messy
02 -
- Letting the patties rest for a few minutes after grilling keeps all those juices inside instead of running out onto your plate
- Do not press down on the burgers with your spatula while they cook or you will lose all the flavorful fat
03 -
- Make a small indentation in the center of each raw patty to prevent them from puffing up into balls while cooking
- Season the patties right before cooking rather than in advance for the best crust formation