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Bacon cheese burger

In the realm of culinary perfection, few dishes command the respect and adoration quite like the bacon cheeseburger. With its harmonious blend of savory beef, crispy bacon, melted cheese, and a symphony of complementary flavors, this iconic creation has secured its place as a timeless classic in American cuisine. We take pride in elevating this beloved dish to new heights, offering you an unrivaled culinary experience that tantalizes the taste buds and leaves you craving more.

The Foundation: Selecting the Finest Ingredients
Prime Beef Patty
The cornerstone of any exceptional bacon cheeseburger is, without question, the beef patty. We meticulously source the highest quality prime beef, ensuring each patty is succulent, flavorful, and cooked to perfection. Our commitment to quality shines through in every bite, as each mouthful delivers an explosion of rich, beefy goodness.

Crispy Bacon Strips
No bacon cheeseburger would be complete without the irresistible allure of crispy bacon. We hand-select premium cuts of bacon, carefully cooked to achieve the perfect balance of crispiness and smoky flavor. With each bite, you’ll experience the satisfying crunch of bacon that elevates your culinary journey to new heights.

Melted Cheese
A velvety blanket of melted cheese is the crowning glory of any bacon cheeseburger. We offer a tantalizing selection of artisanal cheeses, each chosen for its exceptional flavor profile and meltability. Whether you prefer the creamy goodness of cheddar, the tangy bite of gouda, or the decadent richness of blue cheese, we have the perfect option to satisfy your cheese cravings.


  • 12 slices sharp cheddar cheese
  • 15 slices bacon, divided
  • 2 pounds ground chuck (80/20 lean to fat ratio)
  • 1/4 sweet onion, diced
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 6 Brioche hamburger buns

1 . Prepare the cheese, chop the bacon, make burger mixture:
Prepare the cheese by stacking two slices together with each slice offset by 45 degrees. This helps the cheese evenly
cascade down the burger when it melts. Set aside.
Chop 3 slices of uncooked bacon.
In a large bowl, combine the ground chuck, chopped bacon, onion, and Worcestershire sauce. Using your fingertips,
gently combine the ingredients with the meat. For the juiciest burger possible, it’s important not to overwork the meat.
Using only your fingertips is the best method here.

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  1. Form the patties:
    Evenly divide the meat mixture into 6 balls weighing approximately 5.3 ounces each. If you don’t have a scale to
    weigh the meat, eyeballing 6 equal patties is fine.
    Place each ball between your outstretched fingers and flatten. Place each patty on a baking sheet and use your
    fingers to help flatten the patties more. When done, each patty should be approximately 3 1/2 inches in diameter.
    Season both sides of the patty with salt and pepper.
    Using two fingers or the back of a spoon, place a wide dimple in the center of each burger. Creating an indentation
    helps keep the burger from swelling when grilled. Transfer the patties to the fridge while you grill the remaining
  2. Grill the bacon and set aside:
    Place the remining 12 slices of bacon on the grill over direct heat. Grill for approximately 4 to 6 minutes, flipping
    once halfway through cooking. Grill longer or shorter depending on the desired level of doneness.
    I prefer the 4-minute mark, which leaves just a little bit of pull in the bite, but if you prefer crispier bacon, grill longer.
    Place the bacon on a wire rack over a paper towel and loosely tent with aluminum foil.
  3. Prepare grill for burgers:
    Keep the same two zone grilling method you’ve already set up but increase the direct heat side to 400°F to 500°F.
    You want to cook the burgers at a higher temperature than the bacon.
  4. Grill the burgers and add the cheese:
    Grill the patties over direct heat, flipping once halfway through cooking, until the internal temperature reaches 155°F
    with an instant-read thermometer, approximately 9 to 11 minutes total. The final burger is cooked medium-well, with a
    well-formed crust and visible grill marks.
    Add cheese slices to each patty during the last minute of grilling.
    Remove burgers from the grill and set aside on a sheet tray tented with foil while you grill the burger buns.
  5. Grill the buns:
    Grill the buns cut side down over direct heat until marked, approximately 30 seconds to 1 minute.

7 . Assemble the burgers and serve:
Place a burger on each bottom bun. Place two folded slices of bacon on top of each burger. Top with bun and serve
with your choice of condiments.

Bacon cheese burger

Bacon cheese burger

Recipe by Alexandra
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  • • 12 slices sharp cheddar cheese

  • • 15 slices bacon, divided

  • • 2 pounds ground chuck (80/20 lean to fat ratio)

  • • 1/4 sweet onion, diced

  • • 1 tablespoon Worcestershire sauce

  • • 1 1/2 teaspoons kosher salt

  • • 1 teaspoon freshly cracked pepper

  • • 6 Brioche hamburger buns


  • Preheat the grill:
  • Prepare a grill for 2-zone grilling, where one side of the grill is hotter than the other. Both the bacon and burgers cook
  • over direct heat, but in case of a flareup, the indirect or cooler zone gives the meat a safe place to land.
  • On a gas grill, leave one burner off. On a charcoal grill, leave one side free of lit coals.
  • You want to bring it 350°F to 450°F to cook the bacon. You will increase the heat further when it comes time to cook
  • the burgers. Allow the grill to preheat for 10 to 15 minutes.

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