Bacon Cheddar Burger Recipe for Juicy, Crisp Results

This American-style bacon cheddar burger pairs juicy ground-beef patties with melted cheddar, crisp bacon, and familiar burger toppings on toasted buns. Versions vary from diner-style stacks to simple backyard burgers; this recipe keeps the build straightforward so the beef, smoky bacon, and sharp cheese each come through.

Ingredients

1½ lb (680 g) ground beef, preferably 80/20
8 slices (about 8 oz / 225 g) thick-cut bacon
4 slices (about 3 oz / 85 g) sharp cheddar cheese
4 hamburger buns (about 12 oz / 340 g total)
1 tsp (6 g) fine salt
½ tsp (1 g) freshly ground black pepper
1 tsp (5 ml) neutral cooking oil, only if needed for the pan
4 lettuce leaves (about 1 oz / 30 g)
1 medium tomato (about 6 oz / 170 g), cut into 4 slices
¼ small red onion (about 1 oz / 30 g), thinly sliced
¼ cup (60 g) mayonnaise
2 tbsp (30 g) ketchup
1 tbsp (15 g) yellow mustard

Instructions

Set out the ingredients and prepare the toppings. Separate the lettuce leaves, slice the tomato and onion, and stir the mayonnaise, ketchup, and mustard together in a small bowl. If you prefer to keep the condiments distinct, leave them separate and spread them directly on the buns later. Divide the beef into four equal portions, about 6 oz (170 g) each. Handle it gently: compact, heavily worked beef can make a dense patty.
Shape each portion into a patty about ¾ inch (2 cm) thick and slightly wider than the bun, since the meat contracts as it cooks. Press a shallow dimple into the center of each patty with your thumb; this helps limit doming. Season both sides evenly with the salt and pepper just before cooking. Keep the patties on a plate away from ready-to-eat toppings, and wash your hands and any surfaces that have touched raw beef.
Cook the bacon in a large, cold skillet over medium heat, turning it as it renders, for about 8 minutes or until browned and crisp to your liking. Work in batches if the slices overlap or crowd the pan; crowded bacon steams instead of browning evenly. Transfer the cooked bacon to a paper-towel-lined plate. Carefully pour off excess grease into a heat-safe container, leaving only a thin coating in the skillet if you plan to cook the burgers in it. Do not pour hot grease down the sink.
Heat the skillet over medium-high heat, or heat a grill to medium-high. Add the patties and cook for about 4 to 5 minutes on the first side without pressing them down. Flip once and cook the second side for about 3 to 5 minutes. Cooking time depends on patty thickness, pan or grill heat, and starting temperature, so check the center of the thickest patty with an instant-read food thermometer. Ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Do not rely on color alone to judge doneness.
During the final minute of cooking, place one slice of cheddar on each patty and cover the skillet briefly, or close the grill lid, so the cheese melts. If the skillet is dry, add up to 1 tsp (5 ml) neutral oil before cooking the patties; with an 80/20 blend and a well-seasoned pan, extra oil may not be necessary. Move the cooked patties to a clean plate and let them rest for about 2 minutes while you toast the buns.
Toast the cut sides of the buns in the skillet or on the grill for 1 to 2 minutes, watching closely so they turn golden rather than burn. Spread the sauce on the cut sides, then layer lettuce, tomato, a cheesy patty, two slices of bacon, and red onion on each bottom bun. Put on the tops and serve while the buns are warm and the cheese is soft. For a less slippery stack, place lettuce under the patty and keep the tomato slices fairly thin.

Tips

Choose beef with enough fat. An 80/20 ground-beef blend gives the patties moisture and flavor without requiring extra binders. Leaner beef, such as 90/10, can still work, but it cooks quickly and is more prone to dryness. Avoid kneading the salt and seasonings into the meat; season the outside just before cooking for a tender texture.
Keep the bacon crisp. Cook it separately and drain it before assembling. If it sits in bacon grease or sauce, it softens quickly. Thick-cut bacon is substantial, but regular-cut bacon works too; use enough slices to cover the patties and reduce the cooking time slightly if the slices are thin.
Use a thermometer and avoid squashing the patties. Pressing them with a spatula pushes juices into the pan and can cause flare-ups on a grill. Flip once, then check the center with a thermometer. If a patty has not reached 160°F (71°C), continue cooking and check again rather than serving it based on the outside color.
Make easy swaps thoughtfully. Monterey Jack or mild cheddar melts smoothly in place of sharp cheddar, though the burger will taste less tangy. Turkey bacon can replace pork bacon, but it is leaner and may need a little oil to brown. For a meat-free version, use a plant-based burger patty and follow its package cooking directions; the texture and safe-temperature guidance can differ by product.

Serving Suggestions

Serve each burger as soon as it is assembled, while the patty is hot and the bacon still has some crunch. Classic sides include oven fries, potato wedges, coleslaw, or a green salad with a simple vinaigrette. For a cookout-style plate, add pickles and a bowl of extra sauce so everyone can adjust the tang and richness. If serving several people, arrange the toppings separately and build each burger just before eating; this keeps the lettuce fresh and prevents the buns from becoming soggy.

The recipe makes four substantial burgers. For smaller appetites, divide the beef into eight portions and make slider-size patties, checking their temperature early because thinner patties cook faster. Keep the same overall topping amount available, but use less on each slider. For a more streamlined meal, serve the burgers open-faced with a side salad, or skip the bun and put the patty and toppings over chopped lettuce.

Variations

Caramelized-onion style: Slowly cook 1 large thinly sliced yellow onion in a little oil over medium-low heat until deeply golden and tender, about 25 to 35 minutes. This takes longer than the recipe’s stated prep and cook time, so start the onion ahead. Its mellow sweetness pairs well with sharp cheddar and bacon; add a small spoonful to each burger instead of, or alongside, raw red onion.

Spicy bacon cheddar: Add sliced pickled jalapeños or a few dashes of hot sauce to the sauce. Pepper Jack can replace some or all of the cheddar for more heat, though it has a different, often milder cheese flavor. Add spicy toppings gradually so they do not overwhelm the beef and bacon.

Mushroom and cheddar: Brown 8 oz (225 g) sliced cremini mushrooms in a separate skillet with 1 tbsp (15 ml) oil or butter, cooking until their released liquid evaporates and the edges turn golden. Spoon them over the cheese before adding bacon. Cook them separately rather than piling raw mushrooms on the patty, which can interfere with even browning.

Change the sauce or cheese: Replace the simple ketchup-mustard dressing with barbecue sauce, or use a small amount of steak sauce for a sharper, savory finish. Smoked cheddar brings a stronger smoky note that can compete with bacon, so try it on one burger first. Blue cheese is another option, but it is saltier and more pungent; use a modest amount and consider skipping the added salt only if the beef blend or cheese is especially salty.

Storage and Reheating

For food safety, refrigerate cooked burgers and bacon within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store the components separately in shallow, airtight containers; cooked beef, bacon, and toppings keep for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. Keep lettuce, tomato, onion, and sauce separate from the buns and patties so they do not become wet or wilted. Discard perishable food that has been left out beyond the safe window.

To reheat a patty, warm it in a covered skillet over medium-low heat with a teaspoon of water, turning as needed, or use a microwave in short bursts. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm bacon separately in a skillet or microwave; it may not become quite as crisp as freshly cooked bacon. Toast a fresh bun and assemble after reheating. Refrigerated assembled burgers can be reheated, but their toppings and bread will be softer, so separating the components gives a better result.

Cooked patties and bacon can also be frozen in airtight freezer-safe packaging for about 2 to 3 months for best quality. Cool them promptly, freeze them separately with parchment between patties, and thaw in the refrigerator before reheating. Reheat to 165°F (74°C). Do not freeze fresh lettuce or tomato as burger toppings; their texture becomes watery after thawing. A fresh bun and freshly cut toppings make the thawed components more enjoyable.

Frequently Asked Questions

Can I cook these burgers on a grill?
Yes. Preheat a clean grill to medium-high and lightly oil the grates if sticking is a concern. Cook the patties with the lid closed when practical, turning once, and use a thermometer to confirm the center reaches 160°F (71°C). Grill the bacon in a grill-safe pan rather than placing thin slices directly over the bars, where grease can drip and flare.

How do I keep the patties from puffing up?
Make a shallow dimple in the middle of each patty before cooking, and avoid making the patties too thick. A hot cooking surface and minimal handling also help. Do not press the patties with a spatula; that does not prevent puffing and squeezes moisture out of the meat.

Can I make the patties ahead?
You can shape them up to a day ahead, cover them, and refrigerate at 40°F (4°C) or colder. Keep raw patties on a tray on the lowest refrigerator shelf and separate from ready-to-eat ingredients. Season shortly before cooking for the best texture, and cook to 160°F (71°C). Do not leave raw beef at room temperature while preparing the rest of the meal.

What cheddar melts best on a burger?
Regular sharp or medium cheddar melts well when sliced and added during the last minute of cooking. A very aged cheddar may be drier and melt less smoothly, but it brings a more pronounced flavor. If using shredded cheese, add a small handful and cover the pan briefly; slices are easier to portion and less likely to fall between grill grates.

Can I cook the bacon and burgers in the same pan?
Yes. Cook the bacon first, transfer it to a clean plate, and carefully remove most of the rendered fat before cooking the patties. A thin coating can help prevent sticking, but too much grease can make the burgers greasy and may smoke. If you use a grill, cook bacon in a pan designed for the grill and keep flare-ups under control.

How can I tell whether the burger is done without cutting it open?
Use an instant-read food thermometer inserted from the side into the center of the patty. The reading should reach 160°F (71°C), the USDA FSIS safe minimum for ground beef. Color and clear juices are not reliable substitutes for temperature, especially when patties are thick or the lighting is poor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).