Bushra Griffith
A bacon cheeseburger is a flavourful combination of ground beef, bacon, cheese, and various seasonings. The beef is typically seasoned with spices, sauces, and aromatics like garlic powder and Italian seasoning, and Worcestershire sauce. The beef is then formed into patties, which are grilled to a desired level of doneness. The cheese is often placed on top of the patty during the last few minutes of cooking, allowing it to melt. The cooked patty is then placed on a bun and topped with bacon, lettuce, tomatoes, onions, and condiments like barbecue sauce or mayonnaise. The bacon can be cooked on the grill alongside the burgers, adding a distinctive flavour and texture to the dish.
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What You'll Learn
Preparing the grill
To prepare your grill for a bacon and cheese burger, there are a few key steps to follow. Firstly, decide if you are using a gas grill, charcoal grill, or a cast-iron skillet on your stove. For gas and charcoal grills, preheating is essential. Close the lid and preheat your grill to around 350°F to 450°F. This should take about 15 minutes. If you are using a charcoal grill, you will need to light the coals and ensure they are hot enough before adding your food.
If you are cooking your bacon on the grill, place a wire rack over a paper towel and lay the bacon strips on top. Place the bacon on the grill and cook for around 20 minutes, or until crispy, turning once or twice during cooking. You can also cook the bacon in the oven if you prefer. Once the bacon is done, set it aside and increase the grill temperature to 450˚F.
For the burgers, it is recommended to have a two-zone fire with one side of the grill hotter than the other. This allows you to move the food to a cooler zone in case of flare-ups. Place your burgers on the hotter side of the grill and cook for around 4-5 minutes per side for a medium-rare burger. For a thicker patty or a more well-done burger, you may need to cook for a few minutes longer.
Keep the grill lid down during cooking to help the cheese melt and to ensure even cooking. You can also toast your buns on the grill for a minute or so, placing them cut-side-down on the cooler side of the grill.
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Mixing the beef
When mixing the beef, you'll want to ensure you have the right fat content for a juicy burger. Ground chuck with an 80/20 lean meat to fat ratio is ideal. You can add chopped bacon to the beef mix, which will render during cooking, keeping the burger tender and juicy. Adding diced onion and Worcestershire sauce will also add sweetness, texture, and a complex umami flavour.
In a large bowl, gently mix the ground beef with your chosen seasonings. You can add salt and pepper to taste, but also consider garlic powder, Italian seasoning, and brown sugar. Be careful not to overmix the beef, as this can make the burger tough instead of tender. You can also add a tablespoon of chili powder for a kick of heat.
If you want to add cheese to the centre of your patty, as opposed to on top, you can press a cube of cheese into the centre of the patty before placing another patty on top and pinching the sides to enclose the cheese. This will create a stuffed cheeseburger.
Form the beef mixture into equal-sized patties, about 1/4-inch thick. You can make them larger or smaller, depending on your preference. A good rule of thumb is to use three to four ounces of beef per patty for a standard-sized burger, or six ounces if you want a bigger burger that can stand up to the heft of the bacon.
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Forming the patties
To form the patties, you will need ground beef. You can also add ground bacon to the beef mixture for a pure bacon overload. Bacon fat can also be used to cook the beef patty for added flavour. For a juicy burger, use ground chuck with an 80/20 lean meat to fat ratio.
When mixing the beef, be careful not to overmix, as this can make the burger tough instead of tender. You can add spices, salt, pepper, and Worcestershire sauce to the beef mixture. You can also add diced onion to the mixture for sweetness and texture. If you want to add cheese to the patty, form the mixture into equal-sized balls, and press a cube of cheese into the centre of each ball. Then, top with another beef mixture ball, and pinch the sides to enclose the cheese.
Form the mixture into 4-6 large patties, or 8 patties if they are smaller. Make a small dimple in the centre of each patty so that they cook up flat. The patties should be about 3/4 inch thick.
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Cooking the burgers
While the grill is preheating, you can form your ground beef mixture into patties. Aim for a slightly thicker patty, about 3/4 inch thick, as this will ensure the burger stays juicy and doesn't dry out on the grill. You can also make an indentation in the centre of the patty with your thumb to help it cook up flat. If you're feeling adventurous, you can try stuffing your burgers with cheese by placing a cube of cheese in the centre of one patty, topping it with another, and pinching the sides to seal the cheese inside.
Once the grill is preheated, place the burgers on the grate and close the lid. Cooking time will vary depending on your desired doneness, but for a medium-rare burger, you'll want to grill each side for about 4-5 minutes. If you're using a meat thermometer, the internal temperature should reach 155°Fahrenheit. If you want your cheese melted, place a slice on top of each burger shortly before they finish cooking to give it time to melt.
When the burgers are done to your liking, transfer them to a plate or cutting board and let them rest for a few minutes before serving. This will help retain their juices and ensure a juicy, tender bite.
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Building the burger
Building the perfect bacon and cheese burger is an art. It starts with the beef patty—a blend of ground beef, seasonings, and Worcestershire sauce. You can form this mixture into balls to make smash burgers, or shape them into larger patties. For a bacon cheeseburger, a larger patty is recommended, to balance out the heft of the bacon. Make a dimple in the centre of each patty so they cook up flat.
For a truly indulgent burger, you can mix ground bacon into the beef patty, along with salt and pepper. You can also add chopped bacon pieces to the mix, which will render during cooking, ensuring every bite is juicy. If you want to add a little extra texture and flavour, coat the uncooked patties with salt and pepper to create a flavorful crust.
Once your patties are formed, preheat your grill to at least 400°F. You can also cook your bacon on the grill, frying it until crispy over direct medium heat (350°F to 450°F). If you want to get creative, try a bacon weave for your bacon cheeseburger.
When your grill is ready, cook your burgers for 4-5 minutes on each side, or until they reach an internal temperature of 155°F to 165°F. If you're making smash burgers, flatten the patties immediately after placing them on the grill. If you want to add cheese, place a slice on top of each patty before removing them from the grill, allowing it to melt.
To assemble your burger, place some lettuce on the bottom bun, followed by the patty, then add your toppings. For a classic bacon cheeseburger, add sliced tomato, red onion, barbecue sauce, and of course, crispy bacon. Finish it off with the top bun, and you've built the perfect bacon and cheese burger.
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Frequently asked questions
Grill the bacon over direct medium heat, 350°F to 450°F, for no more than 2 minutes on each side. If you want crispier bacon, double the grilling time.
For the juiciest burger, use ground chuck with an 80/20 lean meat to fat ratio.
Add lettuce to the top of the bottom bun, followed by the burger, then tomato, onions, barbecue sauce, french fried onions, and bacon. Place the bun on top of the burger and serve.
