A twist on classic bacon cheeseburgers; we're kicking it up a notch by incorporating savory bacon and rich cheddar cheese to the ground beef. Sandwiched between a buttery brioche bun, topped with secret sauce, lettuce, tomato, and onion. Just one bite and you'll know why this is the ultimate bacon cheeseburgers recipe!
In This Post
I'll just say it, it's not summer without a good burger– a juicy hamburger stuffed with savory bacon and gooey cheddar cheese on a toasted bun with all the fixings. THE ABSOLUTE BEST.
Why You'll Love This Bacon Cheeseburger Recipe
- A twist on the classic bacon cheeseburger
- Extra juicy– no dry burger here!
- Easy to make, nothing complicated
- Insanely flavorful thanks to the spices and added bacon
- Recipe can be easily doubled to feed a crowd
You Need These Ingredients
- Ground Beef: The most important ingredient in these bacon cheeseburgers is ground beef. I usually use 85-90% lean ground beef. The higher percentage, the leaner the meat which can result in a drier burger. For best results, stick around 87% lean. Remember, fat adds flavor!
- Bacon: You can use regular or thick cut bacon. I prefer to use Wright thick cut bacon (not sponsored, just really love it!)
- Cheddar Cheese: I like using regular cheddar or sharp cheddar cheese, but you can use either or your preferred cheese. If you can, shred your cheese at home as pre-shredded cheese is drier than freshly shredded.
- Garlic: Adds flavor. Use garlic powder, finely minced or grate 1 garlic clove.
- Worcestershire Sauce: Adding Worcestershire sauce adds a deep unbeatable flavor to these burgers. No substitutions for it. You don't need much for BIG flavor.
- Salt & Pepper: Adds flavor.
How to Make Bacon Cheeseburgers
It may seem like making stuffed bacon cheeseburgers is complicated, but it's not! Let me show you:
- Parcook the Bacon: Cook the chopped bacon until the bacon begins to render fat and is partially cooked, not crispy. Remove from the heat and set aside to cool– enough that you can handle it.
- Form the Burger Patties: Combine the ingredients in a large bowl and combine. The best way to do this is with your hands, though you can also use a wooden spoon for rubber spatula as well. Divide the ground beef mixture into 6 sections, roughly a heaping ½ cup for each. Form each patty freeform or use a burger mold– each patty will be around 4-5 inches wide (about 1 inch larger than the bun as the burgers shrink when they cook.)
- Cook the Burgers: Place the burgers on the heated grill and cook for 5 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 150°F. The total time is around 9-10 minutes for medium well. See the recipe notes for additional cook times.
3 Success Tips for Making Stuffed Bacon Cheeseburgers
- Use Room Temperature Beef: It's much easier to mix room temperature ground beef than cold. I recommend setting the ground beef out for 15-30 minutes before combining.
- Use a Burger Mold: While I'm not a fan of kitchen gadgets, even if you're not a regular burger maker, using a burger mold to ensure that each burger is the same thickness for even cooking.
- Let the Burgers Cook Uninterrupted: Once you add the bacon cheeseburgers to the grill, leave them alone until they need to be flipped. I know it can be tempted to press down on the burgers but DON'T! Pressing down on the burgers will release their juices resulting in dry burgers.
Ridiculously Good Bacon Cheeseburgers
Description
A twist on classic bacon cheeseburgers; we're kicking it up a notch by incorporating savory bacon and rich cheddar cheese to the ground beef. Sandwiched between a buttery brioche bun, topped with secret sauce, lettuce, tomato, and onion. Just one bite and you'll know why this is the ultimate bacon cheeseburgers recipe!
Ingredients
- 1 ¼ cups chopped uncooked bacon, about 10 slices
- 2 pounds 85-87% lean ground beef
- 1 ½ cups shredded cheddar cheese
- 2 Tablespoons Worcestershire sauce
- 1 ¼ teaspoons garlic powder
- ½ teaspoon salt
- 1 ½ teaspoons black pepper
- for serving: hamburger buns, lettuce, mayo, tomato, onion, etc.
Instructions
- In a large skillet over medium heat, cook the chopped bacon for 3-5 minutes (or 6-8 minutes for thick cut) until the bacon begins to render fat and is partially cooked, not crispy. Remove from the heat and set aside to cool for 5 minutes.
- Combine the remaining ingredients, including the cooled bacon, in a large bowl and mix together until combined. The best way to do this is with your hands, though you can also use a wooden spoon for rubber spatula.
- Divide the ground beef mixture into 6 sections, roughly a heaping ½ cup for each. Form each patty freeform or use a – each patty should be around 4-5 inches wide (about 1 inch larger than the bun as the burgers shrink when they cook.) Place each formed patty onto the lined while you form the remaining. Let the patties rest for 5-10 minutes to allow the patties and bacon to come to the same temperature. This can be done while the grill preheats in the next step.
- Preheat the grill to high to around 500°F. Place the burgers on the heated grill and cook for 5 minutes with the lid closed. Flip the burgers and cook covered for an additional 4-5 minutes or until a meat thermometer reads 150°F. The total time is around 9-10 minutes for medium well. Keep an eye on them as the time can slightly vary based on the thickness of the patty. If adding additional cheese, place a slice of cheese on the burger just before it comes to temperature. Set the cooked burgers on a baking sheet or plate covered with aluminum foil and allow them to rest for 2-3 minutes. The allows the juices to redistribute throughout the burger. The patties will not stick to a clean, well-oiled surface or grill. See other cook times in the recipe notes below.
- Serve on a toasted hamburger bun with desired toppings such as secret sauce (like in these smash burgers), mayo, pickles, guacamole, tomato, lettuce, or whatever your favorite toppings are. Leftover burgers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can shape the burger patties up to 2 days in advance. Place parchment paper between each and store in an airtight container or bag.
- Freezing Instructions: Uncooked bacon cheeseburger patties can be frozen for up to 3 months. Place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw overnight in the refrigerator and cook as directed in step 4, or you can grill them frozen for an additional few minutes. The cooked burgers can be frozen for up to 3 months— allow them to cool completely then place parchment paper between each and store in a freezer-safe airtight container or bag. Thaw in the refrigerator overnight. Heat up to your liking.
- Bacon: You can use any flavor or thickness of bacon that you prefer. It's easiest to cut very cold bacon. To parcook: (1) regular bacon 3-5 minutes and (2) thick cut bacon 6-8 minutes.
- Ground Beef: The leaner the ground beef, the more dry the burger will be. I recommend around 87-90% lean for the best results.
- Cook Times: You can use the following temperatures depending on preference (1) medium-rare 130-135°F, (2) medium 140-145°F, (3) medium-well 150-155°F (4) well done 160°F.
Nutrition
Calories: 542kcal | Carbohydrates: 3g | Protein: 42g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 795mg | Potassium: 639mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 4mg
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