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Classic Bacon Cheeseburger

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A juicy, smoky backyard BBQ bacon cheeseburger with melted cheddar cheese and crispy bacon, perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 4 slices thick-cut bacon
  • 4 slices cheddar cheese (sharp or mild)
  • 4 hamburger buns, lightly toasted
  • 1 small onion, thinly sliced
  • 1 large tomato, sliced
  • Lettuce leaves (iceberg or romaine)
  • Pickles, sliced (optional)
  • 1/4 cup (60 ml) BBQ sauce
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil or vegetable oil

Instructions

  1. Cook 4 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat and set aside.
  2. In a bowl, gently mix 1 pound (450g) of ground beef with about 1 tsp salt and 1/2 tsp freshly ground black pepper. Avoid over-mixing. Divide into four equal portions and shape into 3/4-inch (2 cm) thick patties, making a slight indentation in the center of each.
  3. Preheat your grill or pan to medium-high heat (around 375°F / 190°C). If using a pan, add 1 tablespoon of oil and let it get hot before adding the patties.
  4. Place patties on the grill or pan. Cook for about 4-5 minutes on the first side without pressing down. Flip carefully and cook another 3-4 minutes. During the last minute, add a slice of cheddar cheese on top of each patty and close the grill lid or cover the pan to melt the cheese.
  5. While the cheese melts, place hamburger buns cut-side down on the grill or skillet for about 1-2 minutes until golden and slightly crispy.
  6. Assemble the burger by spreading BBQ sauce on the bottom bun, adding the cheesy patty, topping with crispy bacon strips, lettuce, tomato slices, onions, and pickles if using. Finish with the top bun.

Notes

Do not overwork the beef when forming patties to keep them tender. Make a slight indentation in the center of each patty to prevent puffing up. Avoid pressing down on patties while cooking to retain juices. Rest burgers for 2 minutes after cooking for juiciness. Bacon fat can be used to brush buns for extra flavor. If cooking indoors, a cast iron skillet works well.

Nutrition

Keywords: bacon cheeseburger, BBQ burger, backyard burger, grilled cheeseburger, classic burger, juicy burger, bacon, cheddar cheese

Find it online: https://lyrafeast.com/classic-bacon-cheeseburger-recipe-5-easy-steps-for-juicy-bbq-flavor/